Marinade for red fish
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A simple 15-minute marinade based on lemon juice, oil and herbs, with garlic and mustard will give the fish juiciness and a delicious taste.
Prepare all the necessary ingredients to prepare a marinade for red fish. This marinade is suitable for cooking fish in the oven, grill or grill.
Ингредиенты
For the marinade:
Lemon juice - 1 tbsp.
Garlic - 1 clove
Parsley - 12 g
Olive oil - 1 tbsp.
Dijon mustard - 1 tsp.
Salt - to taste
Ground black pepper - to taste
Red fish fillet - 250-350 g
Optional:
Lemon - 0.5 pcs. (For decoration)
Рецепт
1. Squeeze the juice of half a lemon - you will need 1 tbsp for cooking. lemon juice. Peel and finely chop the garlic. Chop the parsley leaves. If desired, cut the second half of the lemon into thin rings/half rings and use to decorate the dish.
2. Combine the marinade ingredients: parsley, garlic, mustard, lemon juice and olive oil.
3. Stir the mixture vigorously for a few seconds until it thickens and is smooth. Taste the marinade and add a little salt and ground pepper to taste.
4. Brush the fish with the prepared marinade and leave for 15 minutes so that it absorbs the aromas and flavors.
5. To bake marinated red fish in the oven: place marinated fish on a baking sheet lined with foil, skin side down. If you like baked lemon, decorate the fish with a slice of lemon. You can also make a “pillow” for fish from lemon halves or circles, or cut the lemon into slices and place it next to the fish.
7. Place the fish in the oven, preheated to 220-230°C, and bake for 12-15 minutes, until cooked.
8. To prepare marinated fish on the grill/barbecue: grease the grill with vegetable oil and place the fish skin side down. Cook the fish over medium-high coals for 3-5 minutes on one side. During the process, the fish can be brushed with the remaining marinade. Then turn the fish over and cook for another 3-5 minutes.
9. To make sure the fish is ready, pierce the fillet in the fluffiest part with a fork and turn it slightly. If the fish flakes easily, it's ready. Instead of a fork, you can use a culinary probe thermometer; in this case, the indicator of readiness is the internal temperature of the fillet 50-60°C. Bon appetit!