Jewfish With Pickle Sauce Recipe


MethodMain Ingredient


 Jewfish2 1⁄2 Kilogram
 Lemon slices6
 Thyme sprig1
 Tarragon sprig1
 Marjoram sprigs1
 Parsley sprigs2
 Salt To Taste
 Freshly ground black pepper To Taste
For sauce
 Tomatoes2 , peeled
 Capers2 Tablespoon
 Mixed pickled vegetables1⁄2 Cup (8 tbs)
 Dill cucumber1 , pickled
 Dry white wine1 Cup (16 tbs)
 Sour cream1 Cup (16 tbs)


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.
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.