8 kipper fillets, halved lengthways
1 onion, thinly sliced into rings
1 bay leaf
pepper
Watercress (salad cress) to garnish
lemon wedges to serve
1 onion, thinly sliced into rings
1 bay leaf
pepper
Watercress (salad cress) to garnish
lemon wedges to serve
for the marinade
1 tablespoon lemon juice or wine vinegar
1 teaspoon sugar
2/3 cup (150 ml) 1/4 pt olive oil
1 teaspoon sugar
2/3 cup (150 ml) 1/4 pt olive oil
method
1. Lay the fillets in a shallow china or glass dish.
2. Scatter the onion rings over them and add the bay leaf.
3. Mix together the ingredients for the marinade and pour over the fillets. Cover and place on the lowest shelf in the refrigerator. Leave to marinate for about 24 hours.
4. Sprinkle with freshly ground black pepper and garnish with watercress.
5. Serve with lemon wedges, and brown bread and butter.
2. Scatter the onion rings over them and add the bay leaf.
3. Mix together the ingredients for the marinade and pour over the fillets. Cover and place on the lowest shelf in the refrigerator. Leave to marinate for about 24 hours.
4. Sprinkle with freshly ground black pepper and garnish with watercress.
5. Serve with lemon wedges, and brown bread and butter.
serving amount
serves 4-6
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