Cold Water Fish Recipes
One of those cold water fish recipes that would adapt to any medium sized catch of the day. If it were larger than say 3lbs, then you could cut it into pieces and increase the quantity of other ingredients. It's quite mediterranean with its use of tomatoes, garlic and olives - I love black olives. You test for 'doneness' by pushing the fish with your finger. If it's firm to the touch, then it's ready - if it still is soft, then cook another 5 minutes or so until it is firm. The fish is cooked whole but it is really easy to take off the bone once it's cooked. You know what - I might add some grated parmesan (fresh) to this just before serving. Like most fish dishes with sauce, it's best served with plain potatoes and veg so as not to detract from the flavours. Baked Bream Heat your oven to Gas Mark 6,400 F or 200C Wash and dry the fish. Heat some olive oil and soften the garlic and onion. Add the tomatoes, puree, sugar and simmer for about 5 minutes. Oil an ovenproof dish and spread half the tomato mixture on the bottom - lay the fish on top. Season with pepper and lemon juice and then arrange the olives on top - cover with the other half of the tomato mixture - add the chopped parsley evenly over the whole dish. Bake in the oven for about 30 minutes until the fish is cooked through.
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Cold Water Fish Recipes - to Freshwater Fish
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