Friday - - Recipe Cards -

Prep time 10 mins Cook­ing time 20 mins Serves 4 4 small whole fish (mul­let or bream prefer­ably), scales re­moved and cleaned 1 bunch fresh co­rian­der, with stems 1 lemon, sliced into 4 1kg sea salt 4 egg whites Tomato salsa, to serve Pre­heat the oven to 200°C. Line a large bak­ing tray or oven dish with bak­ing pa­per. Rinse the fish un­der cold wa­ter and pat dry with kitchen towel. Chop off the stems of the co­rian­der. Sea­son the stems with salt and pep­per and di­vide into 4 por­tions. Place each por­tion in the belly of the fish along with one slice of lemon. Mix the co­rian­der leaves with salt and egg whites. Spread some of this mix­ture over the lined bak­ing tray or oven dish in an even layer, place the fish over it in a sin­gle layer and spoon the re­main­ing salt mix over the fish. Bake for 15 min­utes and then let stand for 5 min­utes be­fore re­mov­ing the salt crust. Serve with tomato salsa.

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