| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Hmong |
Jenny, Bristow’s, Country, Kit |
2 |
servings |
INGREDIENTS
| 1 |
|
Whole fish; (1 1/2-2lb), cleaned |
|
|
; and sealed |
| 15 |
g |
Butter |
| 1/2 |
|
Lemon; cut into wedges |
| 1 |
sm |
Bunc herbs |
|
|
Salt and pepper |
| 1 |
|
Dsp peppercorns |
| 1/2 |
pt |
Dry white wine or lemon juice |
INSTRUCTIONS
Ask your fishmonger to clean and scale the fish. Using a sharp knife score
the fish diagonally to allow the flavours to reach into the fish.
Place the fish on foil, stuffing with the butter, lemon wedges, bunch of
herbs, salt and pepper and peppercorns. Sprinkle with white wine. Fold over
the foil and bake in a hot oven at 200C/400F/gas 6 for approximately 8-10
minutes per lb. The fish does not require turning during cooking, and you
will find the fish looks better if the foil is opened up in the oven for
5-6 minutes before serving to allow it to crisp up slightly.
Carlton Food Network http://www.cfn.co.uk/
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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