Whole oven fish
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A recipe for those who hate chalking. Whole fried tuna requires no filleting, or much other preparation. Brush the seasonings and spices on the surface and bake quickly in the oven.
Ingredients for six
2 kg salmon (or pike perch or whitefish) lemon slices 2 tsp salt 1 tsp white pepper
Fish seasoning
2 onions 120g sour cream 1 clove of dill
Vegetable bed
Fennel Leek olive oil; white wine salt and pepper
Tip: A variety of cheeses go well with the pike-perch dish. Once the fish is cooked, don’t throw away the sticks and other ingredients, but bring them to the boil. You can freeze it and make it into a sauce for parties.
Make the sauce by peeling and chopping the onions. Chop the dill and mix with the sour cream to make a paste.
Cut slices into the fish ribs and place lemon slices on them. Sprinkle with salt to flavour the skin side of the fish.
Place the fish in a deep-frozen baking dish. Grease the inside with lemon juice. Salt and pepper the fish generously. Spoon the batter into the fish. Pour a little white wine over the fish.
Bake the fish in a 210C oven for about 25-35 minutes (depending on the fish and size). Roll the jacket off the fish and remove from the oven.
Fish dishes Pike perch Salmon Whitefish Scandinavia VHH
