Quick & Easy

Moroccan-spiced baked fish

moroccan-spiced baked fish


Herb butter


1.Preheat oven to 220°C/425°F.
2.Score fish through the thickest part on both sides and sprinkle with seasoning. Heat large oiled frying pan, cook fish in batches on stove top until skin is crisp.
3.Place fish on large baking paper (parchment) lined oven tray. Transfer to oven and cook, uncovered for about 20 minutes or until cooked through. Season.
4.Meanwhile, combine butter and herbs in small bowl and season to taste.
5.Serve fish with herb butter, mesclun and lemon cheeks.

Any whole white fish would be fine to use in this recipe. Ask the fishmonger to clean and scale the fish for you. Use herbs such as tarragon, chervil, lemon thyme, dill and chives.


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