Cooking with Peachy

Posts Tagged ‘grilled fish’

Difficulty:

Preparation time: 60′

SERVINGS: 2

INGREDIENTS:

• GILT HEAD BREAM (or Bangus) – 2 PCs.
• SLICED ONIONS – 2 PCs. (Medum size)
• SLICED GARLIC – 4 cloves
• DILL – 1 tsp.
• JUICE OF A 1 PC. LEMON.
• GROUND PEPPER- ¼ tsp.
• SLICED GINGER – 25gr.
• SALT – 1 ½ tsp.
• EXTRAVIRGIN OLIVE OIL – 1 tbsp.
• BANANA LEAVES FOR WRAPPING.

DIRECTIONS:

Add the salt in the mixing bowl or a serving tray and dissolve in lemon juice. Add the other spices mix well and then add the fish. Spoon in some spices in the tummy of the fish. Place the banana leaves in a wide space, add the fish, engrave one side of the fish and insert some sliced ginger in the etching, cover with the spices, wrap with banana leaves, marinate for 15 minutes while preheating the oven at 200°C. Once oven is heated up, place the wrapped fish and cook each side for 20min or depending on the size of fish.

Tip: It is also advisable to cook over on charcoal for a more flavoured result.