- 1 Metre Fish
- 2 pepper(s)
- 1 bunch spring onion(s)
- 2 chilli pod(s) (bird’s eye chili)
- 1 small glass of olives, pitted
- 1 tablespoon of peppercorns
- 10 cocktail tomatoes
- 1 bunch of parsley
- 1 bunch coriander
- 1 lime(s)
- 5 large clove(s) of garlic
- 1 glass of white wine
- 1 some butter flakes
- some chicken stock or vegetable broth
Wash the fish and season with salt and pepper. Line the belly with slices of lime and coriander.
Chop all the vegetables finely and put them in the casserole dish with the wine. Place the fish on top of the vegetables, put some butter flakes on top and bake in the oven at 200°C (fan oven) for about 45 minutes.
It is good if the skin comes off. Goes well with an olive ciabatta and the white wine already used.
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