Salt baked fish filled with parsley, garlic, capers, olives and lemon for Ash Wednesday
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
- 700 gram bass or bream (or any other whole fish suitable for baking)
- 1 bunch of parsley chopped
- 2 cloves garlic chopped
- 8 olives chopped
- 2 tablespoon capers
- Squeeze of lemon juice
- 1 whole lemon sliced
- 2 kg coarse sea salt
- Olive oil
- Black pepper
- Preheat oven to highest temperature (about 230oC).
- In a bowl mix the parsley, garlic, capers, olives, lemon juice. Add in a drizzle of olive oil and season with pepper.
- Take your fish and stuff with the parsley mixture.
- In a large baking dish place a layer of coarse sea salt.
- Spread the lemon slices on top (leave 3 slices for the top of the fish).
- Place the fish on top of the lemon slices.
- Drizzle some olive oil and season with pepper.
- Cover the fish with the remaining salt so that it is completely covered.
- Bake in the oven for 30 minutes.
- Remove and serve with steamed vegetables and potatoes.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/salt-baked-fish-filled-parsley-garlic-capers-olives-lemon/
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