Baked kabeljou with ginger and orange


Ingredients 8
Servings 4
Time

Ingredients

  • 2
    kg
    whole kabeljou
  • salt and milled black pepper to taste
  • 6
    fat cloves garlic, crushed
  • 15
    ml
    mustard powder
  • 12
    sprigs lemon thyme
  • 30
    ml
    fresh ginger shavings, cut into julienne strips
  • 500
    ml
    freshly squeezed orange juice, strained
  • 2
    oranges, neatly cut segments
 

Method

 
Wash fish thoroughly, inside and out, and pat dry on paper towels. Place in a large ovenproof dish. Sprinkle inside and out with seasoning, garlic, mustard, lemon thyme and ginger. Pour fresh orange juice around fish and cover with lightweight foil. Bake at 180 ºC for 20 to 30 minutes. To see if it's done insert a skewer into flesh - it should come away from the bone easily and retain its natural succulence. Remove fish from dish and serve immediately with orange segments and green pasta cooked al dente.
 

Read more on: fish/seafood  |  bake
 

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