‘Provence style dish to enjoy throughout summer’
Fish is one of the most lean and rich source of protein and I try to eat it as much as possible. Grilled or baked whole fish brings me back to my childhood days in Spain and eating their great supplies from solé to seabass and all kinds of seafood. I prefer a fish cooked whole with the bones as they secure the flavour and juices and I love the “nibbling style” of picking and tasting the different parts of the fish. I especially love the fat on the sides around the small bones just like in a solé or flounder. This recipe is inspired by my dad,who is by the way an excellent cook, especially when it comes to fish or meat. The flavours are simple but flavourful really letting the taste of the fresh fish push through. Dressed with a bunch of herbs, garlic and lemon, this juicy white fish is exactly as you find in Southern France. I added a bit of aioli to the side and dipped each tender piece into the garlic goodness. Last week I went to the market and couldn’t resist on buying fresh peas so I thought an easy wilted spinach and pea combination would work rather nicely with the fish. This dish is super healthy and an ideal dish throughout summer.
Baked fish ingredients
Fish: Begin by scoring the surface of the fish. Drizzle some olive oil on the surface and fill the scores with salt, black pepper, garlic and lemon slices. Moving on to fill the inside of the fish; drizzle olive oil, black pepper, salt, garlic cloves, lemon slices and add a bunch of your favourite herbs. I used some sage, thyme, mint and chives. Place the fish on baking paper and onto an oven dish. Squeeze a bit more lemon juice all around and a drizzle more of olive oil over and under the fish so it does not burn to the paper. Place into a pre heated oven of 190 celsius degrees for 30 minutes.
Spring greens: Add a dollop of butter in a medium heated sauce pan. Grate in a clove of garlic and add in the fresh spring peas. Stir around for a few minutes before adding in the baby spinach leaves. Add a pinch of salt and stir around for a few minutes before serving.
Ready to plate: Serve the fish straight from the oven with a side of spring peas and spinach. The skin should peel off beautifully and add a pinch of salt, lemon and chopped chives on top. Serve with the spring greens and a bit of aioli.