Jewfish With Pickle Sauce Recipe
Ingredients
| Jewfish | 2 1/2 Kilogram | |
| Lemon Slices | 6 | |
| 1 sprig each thyme, tarragon and marjoram | ||
| Parsley sprigs | 2 | |
| Salt | To Taste | |
| black pepper | 1 | |
| Onion | 1 (SAUCE) | |
| Tomatoes | 2 , peeled (SAUCE) | |
| Capsicum | 1 (SAUCE) | |
| Capers | 2 Tablespoon (SAUCE) | |
| Mixed vegetables | 1/2 Cup (16 tbs), pickled (SAUCE) | |
| 1 dill cucumber, pickled | ||
| Dry white wine | 1 Cup (16 tbs) (SAUCE) | |
| Salt | To Taste (SAUCE) | |
| black pepper | 1 (SAUCE) | |
| Sour cream | 1 Cup (16 tbs) (SAUCE) | |
Directions
Preheat the oven to 180°C (350°F).
Butter a baking dish large enough for the fish.
Place them on the dish, with a sharp knife make 3-4 incisions in the upperside of the fish.
Arrange the lemon slices next to each other on top of the fish.
In the work bowl chop the herbs and sprinkle them on the fish.
Season.
In the work bowl finely chop the onion, the tomatoes, the capsicum, the capers and pickles.
Mix them with the wine and pour the mixture into the baking dish around the fish.
Place in the oven and bake for 40 minutes.
When cooked transfer the fish on to a serving dish.
Add the sour cream to the pan juices.
Taste and adjust the seasoning and if necessary add more cream.
Pour the sauce around the fish and serve.
Butter a baking dish large enough for the fish.
Place them on the dish, with a sharp knife make 3-4 incisions in the upperside of the fish.
Arrange the lemon slices next to each other on top of the fish.
In the work bowl chop the herbs and sprinkle them on the fish.
Season.
In the work bowl finely chop the onion, the tomatoes, the capsicum, the capers and pickles.
Mix them with the wine and pour the mixture into the baking dish around the fish.
Place in the oven and bake for 40 minutes.
When cooked transfer the fish on to a serving dish.
Add the sour cream to the pan juices.
Taste and adjust the seasoning and if necessary add more cream.
Pour the sauce around the fish and serve.
Chef
