Chef and author of Trading Dishes Steven Ferneding teaches us how to make this delicious fish dish from Bali that is quick and easy and full of flavor!
Recipe:
Prep time: 5 Minutes
Cook time: 12 Minutes
Total time: 16 Minutes
4- 6oz fillets of Snapper or (works great with any white
fish or Salmon)
4 tablespoons of combined fresh herbs minced together
Options: (basil, cilantro, chives, dill, rosemary, parsley)
1 tablespoon of olive oil
1 lemon (cut in half)
sea salt
cracked black pepper
You’ll Need:
1 cutting board
1 sheet pan
Parchment paper
paper towels
1 knife
spatula
Let’s Cook!
1. Remove fish from fridge + rinse under cold water + pat dry with paper towel.
2. Place a sheet of parchment paper on sheet pan + turn oven to 400.
3. Drizzle fish with olive oil and rest fish on sheet pan.
4. Sprinkle salt and pepper over fish, followed by fresh herbs.
5. Cook 12 minutes or until fish flakes apart with a fork.
6. Remove from oven + squeeze lemon oven fish.
7. Add salt + pepper to taste.
8. Enjoy!
Chef’s Tip
To save time, have your local fish counter attendant remove any bones and skin from the fish.
If you only have dried herbs: omit rosemary and turn heat to 350F and cook until internal
temperature of fish
reaches 145F, about 15 minutes.
December 18, 2020 at 09:23AM
https://ift.tt/37wqXWd
Uluwatu Herb Roasted Fish - KATU
https://ift.tt/3eCf9lu
Herb
No comments:
Post a Comment