Brittany baked fish |
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This is a very old family recipe which is incredibly easy, cooks long and slow and tastes superb. It's ideal for entertaining or any time as if it has to wait an extra hour or even more in the oven, it's no problem! Ingredients are for four but just adjust to suit. Cook in one large or individual dishes.
Ingredients:
2 tblsn olive oil
4 Hapuka steaks, approx 2cm thick (or substitute any firm white fish)
2 Finely sliced onions
2 Finely sliced lemons
2 tblspn Curry powder
Tomato paste
Salt and freshly ground black pepper
Milk
4 Hapuka steaks, approx 2cm thick (or substitute any firm white fish)
2 Finely sliced onions
2 Finely sliced lemons
2 tblspn Curry powder
Tomato paste
Salt and freshly ground black pepper
Milk
Method:
- Preheat oven to 150 - 180C (depending on oven and how much time you have)
- Oil a deep baking dish (size to just fit the fish in one layer)
- Scatter the base with half the onions then follow with a layer of half the sliced lemons
- Sprinkle with 1 tblspn curry powder and place fish on top
- Repeat layers of onions, sliced lemons and curry powder.
- Dab surface with blobs of tomato paste.
- Now slowly add milk to almost cover.
- Cover dish with tin foil or lid and place in oven for a minimum of 2 hours. Can cook for three hours and it's not a problem. The milk will disappear and only a clear liquid stock will remain.
- Half an hour before serving remove the foil or lid so top goes golden.
- Season to taste and serve.
Note: with the long slow cooking, the lemon slices caramalise and become a deliciously edible part of the dish.
Rice and a green salad make great accompaniments and for drinks - icy cold beer or a chilled white Guwertraminer are perfect.
Thanks to "wice" for this recipe
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