2 tbsp (1 oz) 25 g butter
8 oz (225 g) onions, thinly sliced
8 oz (225 g) tomatoes, peeled, seeded and sliced
4 (8 oz (225 g) grey mullet, cleaned and trimmed
scant 1/2 (us) cup (100 ml) dry white wine
salt and pepper
1 tbsp (15 ml) chopped fresh tarragon or 5 ml/1 tsp dried tarragon
1 lemon, sliced
sippets to garnish
8 oz (225 g) onions, thinly sliced
8 oz (225 g) tomatoes, peeled, seeded and sliced
4 (8 oz (225 g) grey mullet, cleaned and trimmed
scant 1/2 (us) cup (100 ml) dry white wine
salt and pepper
1 tbsp (15 ml) chopped fresh tarragon or 5 ml/1 tsp dried tarragon
1 lemon, sliced
sippets to garnish
method
1. Use the butter to grease a shallow ovenproof baking dish and a sheet of greaseproof paper. Set the oven at 190°C(375°F) gas 5.
2. Spread out the onion rings on the base of the dish and top with the sliced tomatoes. Lay the fish on top of the vegetables and pour the wine over. Sprinkle with salt, pepper and tarragon.
3. Arrange the lemon slices on top of the fish and cover loosely with the buttered greaseproof paper. Bake for 30 minutes. Garnish with sippets and serve from the dish.
2. Spread out the onion rings on the base of the dish and top with the sliced tomatoes. Lay the fish on top of the vegetables and pour the wine over. Sprinkle with salt, pepper and tarragon.
3. Arrange the lemon slices on top of the fish and cover loosely with the buttered greaseproof paper. Bake for 30 minutes. Garnish with sippets and serve from the dish.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
