European Whitefish with Green Sauce
Serves 2-3 | Cooking time 30 min
Serves 2-3 | Cooking time 30 min
Ingredients
✧ 650 g/1.4 lb cleaned, whole whitefish (2 small fish)
✧ ½ -1 teaspoon salt
✧ 1-2 lemons
✧ 1-2 tablespoons olive oil
Green sauce
✧ 100 g/3.5 oz fresh dill
✧ 100 g/3.5 oz fresh parsley
✧ 3 cloves of garlic (or 2 tsp garlic paste)
✧ ½ -1 teaspoon salt
✧ ¾ teaspoon cumin (jeera)
✧ ¾ teaspoon paprika (ground bell pepper/capsicum)
✧ 1 teaspoon dried cilantro (or a small handful of fresh cilantro)
✧ 1 teaspoon fennel seeds
✧ ½ teaspoon dried ginger (or a tiny piece of fresh, grated ginger)
✧ zest of 2 lemons (or 1 tsp dried lemon zest and a dash of lemon juice)
✧ ¼ tsp cayenne pepper
✧ 100 ml/0.4 cups extra virgin olive oil
Instructions
1. Grate the lemon zest and mix the sauce ingredients in a blender.
2. Rub the fish all over with salt and cut the lemon(s) into slices.
3. Keep about 50 ml/3-5 tablespoons of the sauce for garnish.
4. Make a ”dish” out of foil by folding the edges.
5. Turn the (oven) heating element/grill resistor to 250°C/480°F/gas mark 9, no fan.
6. Place the foil on an oven tray, place the fish on top and fill them with green sauce.
7. Place the lemon slices on top, sprinkle some salt and drizzle lightly with olive oil.
8. Roast near the heating element for 15-20 minutes until the lemons are charred and the fish is done.
9. Garnish by drizzling the rest of the sauce on top.
