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Baked red steenbras

Recipe from: 6/17/1992 12:00:00 AM
Ingredients 9
Servings 6


  • 3
    whole red steenbras, cleaned and scaled
  • herb salt and milled black pepper to taste
  • 30
    fennel sprigs
  • 30
    dill tops
  • 5
    fresh ginger, pounded to a paste (or use bottled)
  • 250
    olive oil
  • 125
    white wine
  • 30
    lemon juice
  • pinch origanum


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).

Read more on: fish/seafood  |  bake

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