Fresh, flavoursome, fast, it's fish! Not to mention nutritious, but that does not start with F. I love cooking foods in their whole form, I feel it is a sign of respect to the species. It is wonderful to be able to present a whole fish to a dining table. The snapper I cooked in this recipe is a baby in comparison. When holidaying in Sardinia I had the pleasure of staying with a chef from Milan, we spent many hours in the kitchen. This recipe is inspired by him as he added white wine to the mix. There are many ingredients you can add, in the south of Italy it is common to add capers and olives. In any case you should always buy your fish from a trusted fish monger and it's even better if it's the catch of the day (kindly ask them to gut and descale for you). This fish literally melts in your mouth and is so delicious from being cooked in a juicy cocoon. Enjoy with a glass of white wine, and dream of Sardinia. Make sure to soak up the tasty juices with some crusty bread!
1: About 600grams of snapper (or similar white fleshed fish)
2: A bunch of truss tomatoes
3: two small lemons sliced
4: one small chili sliced
5: handful of garlic
6: 1/4 cup of flat leaf parsley
7: 1/8 cup of olive oil
8: 1/8 cups of white wine
9: salt and black cracked black pepper
How to make:
1: Score the fish a few times on each side, this will allow the flavours to penetrate. Place fish on baking paper, large enough to envelop fish
2: Chop the chili, garlic, parsley, add lemon zest. Add oil and wine. Generously rub mixture on fish, making sure every surface is covered
3: Top with lemon slices, whole un-peeled garlic and tomatoes. Fill cavity with lemon slices. Wrap fish in baking paper and tie each end to act as a cocoon
4: Place in pre-heated 180 degree oven for about 25 minutes
5: Served immediately
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