This recipe is for those who don’t like to mess around at the stove, but like to surprise themselves and their friends. Baked grayling on herbs is a dish with a bright taste and a wonderful appearance. The redfish fillet is baked in foil with various herbs (you can use not only dill and basil, but also other herbs to your taste). It is very convenient and you can beautifully serve the dish on the table by carefully transferring the fish to the plate. You can add a tablespoon of white wine – this will make the aroma of the dish even more interesting and rich. In the same way, you can prepare not only turbot, but also almost any other fish. If the fillet is very thin, reduce the baking time by 5-7 minutes.
Baked grayling with herbs – ingredients:
1 fillet of sea bream without skin
bundle of dill
a few sprigs of basil
bunch of green onions for baked grayling
1 tomato
2 Art. spoons of olive oil
salt, freshly ground black pepper
Preparation:
Step 1. Pre-defrost the fish on the cold shelf of the refrigerator. Wash, dry and place on a greased sheet of foil, salt and pepper.
Step 2. Chop the herbs for baked fish and lay them on top of the fillet. Spread the tomato rings on top, pour olive oil, wrap tightly in foil (preferably two layers) and bake in an oven heated to 190 ℃ for 20 minutes.
Baked sea cucumber is ready! Fish is tasty both hot and cold. And, by the way, you can cook any red fish this way.
Delicious!