Baked red steenbras

Name: Baked red steenbras
Yield: 6 servings
Cuisine: Bake
Ingredients: 3.00 kg red steenbras scaled, whole; herbal salt and pepper; 30.00 ml fennel fresh, sprigs; 30.00 ml fresh dill; 5.00 ml fresh ginger paste; 250.00 ml fresh chillies 573; 125.00 ml wine white; 30.00 ml lemon juice; dried oregano

6 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (9)

3.00 kg	red steenbras — scaled, whole
	herbal salt and pepper
30.00 ml	fennel — fresh, sprigs
30.00 ml	fresh dill
5.00 ml	fresh ginger — paste
250.00 ml	fresh chillies — 573
125.00 ml	wine — white
30.00 ml	lemon juice
	dried oregano

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Method:

Season fish with pepper and herb salt. Spread fennel, dill and ginger in cavity and on top of fish. Place fish on lightweight foil, shiny side in. Pour olive oil and wine over. Add lemon juice and origanum.
Place on a baking sheet and bake, uncovered, for 10 minutes at 180 ºC. Close foil and bake for a further 40 minutes, or until juices run clear when tested with a skewer.
Check steenbras after 30 minutes and take care not to overcook. Reserve juices for tarragon mushrooms (see recipe).
TOTAL KILOJOULE COUNT: 8 620 kJ (2 060 Cal). A portion: 1 725 kJ (410 Cal).