Sliced Cold Fish
|Firm fish||3 Pound (1 1/2 Kilogram Firm Fleshed Variety Such As Tuna, Mackerel, Cod)|
|Lemon juice||2 Tablespoon|
|Parsley sprigs/Dill sprigs||2|
|Water||2 1⁄2 Cup (40 tbs)|
Remove the skin from a mid section of a fish.
Place fish in a casserole and add lemon juice, water, salt and dill.
Slice the onion and spread over the fish, add a bay leaf and peppercorns.
Cover the casserole and bake in a medium oven for about 1/2 hour or till the flesh is tender.
Leave in the stock till cold.
Serve the fish cut in thin slices across the grain or flaked, with mayonnaise flavoured with capers or serve with cocount cream sauce (miti).
Garnish with lemon slices and dill or parsley.