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Oven-Baked Fish

Oven-Baked Fish

This is baked fish with fragrant herbs. It is very simple.

Ingredients: 2~4 people

Black porgy (or your favorite fish)
2 fish (600gx2 after prepping)
Herbs ※Enough for 2 fish
There is no set standard. Use whatever you have on hand, or whatever you like.
Rosemary, thyme, dill
9 twigs of each
Sage
9 leaves
Bay leaf, lemon balm (mint)
6 leaves
Garlic
3 whole
Salt and pepper
Lots
Olive oil
4 tablespoons
Accompaniments:
Potato
1 large
Carrot
1/2
Young corn
4
Cherry tomatoes
6
☆Olive oil
as needed
☆Garlic paste
6 pea-sized drops
Anchovie paste (or filets)
4 pea-sized drops
☆Pepper
to taste

Steps

1. Prepping the fish: Gut the fish and descale, and cleanly wash the blood. Season with salt and let sit for 15 minutes. Thoroughly wipe dry.
2. Prepping the veggies: Cut into large bite-sized pieces, pat dry, and place into a bowl with ☆ to marinate for about 15 minutes. Soak the carrots and potatoes in water first.
3. Divide the herbs into two equal portions for each fish. Divide each portion in half again, for the insides of the fish and to garnish on top.
4. Coat a cookie sheet with olive oil, and line up all of the veggies except for the tomatoes. Place the fish on top, and spread the herbs out on top.
5. Bake on the bottom rack (without preheating), at 570°F/300°C for 25 minutes. Put the tomatoes in and bake for an additional 5 minutes. It is done.

Story Behind this Recipe

I have lots of herbs in my garden.
I used them to make simple baked fish.