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Jewfish With Pickle Sauce

Gadget.Cook's picture
Ingredients
  Jewfish 2 1⁄2 Kilogram
  Lemon slices 6
  Thyme sprig 1
  Tarragon sprig 1
  Marjoram sprigs 1
  Parsley sprigs 2
  Salt To Taste
  Freshly ground black pepper To Taste
For sauce
  Onion 1
  Tomatoes 2 , peeled
  Capsicum 1
  Capers 2 Tablespoon
  Mixed pickled vegetables 1⁄2 Cup (8 tbs)
  Dill cucumber 1 , pickled
  Dry white wine 1 Cup (16 tbs)
  Sour cream 1 Cup (16 tbs)
Directions

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.
Season.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood

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