Ingredients
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1
-
2
-
1
-
1/2
-
2
-
1/2
-
1/2
-
1/3
-
-
-
-
-
-
-
Directions
Lemon and Parsley Whole Baked Fish,We are catching plenty of fish right now so I need ways to use them! I found this on the Bigpond site, but changed it to suit us and the ingredients I had on hand. We have a tiny oven so took the head off our fish so’s it’d fit, but you can leave yours on if you prefer. We used a spangled emperor which is a relative of snapper and bream. We thought this was delicious.,Hi dear Jan
This week I bough 2 gifthead fishes (each about 500 g, shorter baking time) and I followed your delicious recipe.
I prepared the double quantity of marinade, but used only the half quantity for baking. The second half we served it on the table as sauce for the gold millet.
Your recipes are always very tasty and this one was was outstanding as well.
I had enough preserved lemons I prepared with small lemons I got from friends from Greece, but I confess that after discarding the seeds used the pulp as well and blended together with all the ingredients for the marinade.
Thanks a lot for this recipe this make us a little bit like “staying with you both” in Australia.
Big HUGS!
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Steps
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1
Done
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Heat Your Oven to 180c. |
|
2
Done
|
Score the Fish Through the Thicker Parts a Few Times on Each Side; Stuff the Garlic Slivers Into the Slits. |
|
3
Done
|
Mix Together the Parsley, Preserved Lemon, Pinenuts, Salt and Pepper, Then Add in the Oil to Make a Paste. |
|
4
Done
|
Smear This Paste Inside and on the Outside of the Fish. |
|
5
Done
|
Wrap the Fish in a Foil Parcel and Bake in the Oven About 30 Minutes or Until Done to 65c. Remove from the Oven and Allow to Rest Wrapped in the Foil About 5 Minutes. |
|
6
Done
|
Serve With the Juices Spooned Over. |
