Baked fish with lemon sauce
A quick chermoula with lemon-flavoured vinegar, poured as the dish leaves the oven so the scent stays intact.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
Ingredients
- 1whole fish, 1.2 kg, cleaned
- 3 tbspSIDNA lemon-flavoured vinegar
- 5 tbspolive oil
- 1bunch of coriander
- 3garlic cloves
- 1 tspcumin
- 1 tsppaprika
Method
Finely chop the coriander and garlic, mix with the cumin, paprika, oil and vinegar.
Set aside half this chermoula. Brush the fish with the other half, inside and out.
Rest for 15 minutes, no longer: beyond that the acidity starts cooking the flesh.
Bake at 200 °C for about 25 minutes, until the flesh comes away from the bone.
Pour the reserved chermoula over the fish as you serve, without heating it.
The SIDNA tip
The reserved half never touched the raw fish: it carries the scent, cooking having driven off that of the first.
SIDNA products used in this recipe
Discover the vinegars and condiments that make all the difference in this recipe.
