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Wednesday, January 2, 2013,4:48 AM by
J.Sujatha

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BAKED FISH WITH HERBS AND MUSSEL SAUCE

This is your chance to experience the unforgettable and delectable taste of Baked Fish with Herb Mussel Sauce. All you have to do is to read the recipe list and follow the instructions. Eating this dish every day will help you to maintain your health.
Serves :
8

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Clean the fish, leaving the head and tail intact. Rub with lemon juice and sprinkle the body cavity with salt. Heat the margarine in a frying pan and lightly brown the crumbs.
  • Add the herbs, salt, pepper and cayenne to taste, and mix together. Stuff the fish loosely with the mixture and close the cavity with skewers and string.
  • Line a baking dish with aluminium foil by using a double thickness and allowing it to overlap at both ends. This will make it easy to lift out the cooked fish without breaking it.
  • Grease the foil, place the fish on it and arrange the bacon on top. Bake, uncovered, in a preheated moderately hot oven for 30 to 40 minutes. While the fish is cooking, make the sauce.
  • Melt the margarine in a small saucepan. Blend in the flour with a whisk and add the fish stock. Lightly whisk over a gentle heat until thickened.
  • Add the cream gradually until a shiny, smooth sauce results. Add the mussels and heat through. Taste and adjust the seasoning.
  • Using the foil as handles, transfer the fish to a heated platter and pour over the mussel sauce.
  • Serve. 

INGREDIENTS

  • 2 kg fish 
  • Lemon juice
  • Salt
  • 100 grams margarine, melted
  • 200 grams soft whole meal breadcrumbs
  • 2 sprig marjoram, chopped
  • 4 tablespoons chopped parsley 
  • Salt
  • Freshly ground black pepper 
  • Cayenne pepper
  • 4 rashers bacon, derinded and cut in half

Mussel Sauce

  • 50 grams margarine
  • 8 teaspoons flour 
  • 300 ml fish stock 
  • 250 ml single cream 
  • 15 cooked mussels 
  • Salt
  • White pepper

9 comments for “Baked Fish with Herbs and Mussel Sauce”

  • Posted Monday, February 13, 2023 at 7:44:10 PM

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