During our time in Fethiye I bought few Rock Bass, a Gigantic fish, each about 1.5 kg with terrific taste once cooked properly. My mom hates to cook fish at home, she thinks the smell of fish would infuse on everything in her kitchen. As a result we were very disappointed the way the Rock Basses were treated (over cooked in very hot oven in shortest possible time).
Once back at home I went to Marqt and bought wild sea bass (similar taste to rock bass). The fish was quite fresh; bright eyes and elastic skin, all good signs for fresh fish. My intention was to do charcoal grilling of it but laziness struck me: we ended up in simple oven baked fish on the table.
"Fish must be eaten as a fish". Thus no other treatment than little squeeze of lemon. However I baked the excess potatoes, which i had peeled more than necessary for Alp's puree, with the fish.
My recipe is very simple.
Use enough backing paper approximately 2.5 times longer then the fish's length and together with it put the fish on an oven tray, sprinkle little olive oil and cover the fish with the remaining part of the backing paper. Make sure that the fish is well covered with the paper. Put the tray in the oven and cook it at 190 C for 30 minutes.
I also bought one medium sized tub gurnard (Rode poon in dutch and Kirlangic in Turkish) to make a soup of it. It is a not very meaty fish it has with lots of bones but it provides a good fish stock.
Once back at home I went to Marqt and bought wild sea bass (similar taste to rock bass). The fish was quite fresh; bright eyes and elastic skin, all good signs for fresh fish. My intention was to do charcoal grilling of it but laziness struck me: we ended up in simple oven baked fish on the table.
"Fish must be eaten as a fish". Thus no other treatment than little squeeze of lemon. However I baked the excess potatoes, which i had peeled more than necessary for Alp's puree, with the fish.
My recipe is very simple.
Use enough backing paper approximately 2.5 times longer then the fish's length and together with it put the fish on an oven tray, sprinkle little olive oil and cover the fish with the remaining part of the backing paper. Make sure that the fish is well covered with the paper. Put the tray in the oven and cook it at 190 C for 30 minutes.
I also bought one medium sized tub gurnard (Rode poon in dutch and Kirlangic in Turkish) to make a soup of it. It is a not very meaty fish it has with lots of bones but it provides a good fish stock.
Reacties
Een reactie posten