Baked kabeljou with ginger and orange

Name: Baked kabeljou with ginger and orange
Yield: 4 servings
Cuisine: Bake
Ingredients: 2.00 kg kabeljou whole; salt and freshly ground black pepper to taste; 6.00 garlic large cloves, crushed; 15.00 ml mustard powder; 12.00 fresh lemon thyme sprigs; 30.00 ml fresh ginger shavings, julienned; 500.00 ml orange juice; 2.00 orange segments

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (8)

2.00 kg	kabeljou — whole
	salt and freshly ground black pepper — to taste
6.00	garlic — large cloves, crushed
15.00 ml	mustard — powder
12.00	fresh lemon thyme — sprigs
30.00 ml	fresh ginger — shavings, julienned
500.00 ml	orange juice
2.00	orange — segments

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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.