์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Maltese Baked Fish with Herbs
A simple yet flavorful dish featuring fresh fish baked with aromatic herbs, lemon, and white wine, creating a light and healthy meal that highlights the Mediterranean influences on Maltese cuisine.
๐ง ์ฌ๋ฃ
- 1.5 kg Whole fish(e.g., bream, grouper, sea bream; scaled, gutted, and cleaned)
- 100 g Butter(softened)
- Gozo salt(to taste)
- Black pepper(freshly ground, to taste)
- 1 Large onion(peeled and thinly sliced)
- 1 bunch Fresh fennel fronds
- 6 Marjoram sprigs
- 6 Mint sprigs
- 100 ml Dry white wine
- 1 Lemon(for juice and zest)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat the oven to 180ยฐC (350ยฐF, Gas Mark 4).
- 2
Rub the cleaned fish with softened butter, inside and out. Season lightly with salt and pepper.
- 3
Place a few slices of onion in the bottom of an oiled, ovenproof dish.
- 4
Place the fish on top of the onions. Tuck a few fennel sprigs, and some marjoram and mint sprigs into the cavity and around the fish.
- 5
Cover the fish with more onion rings. Splash the dry white wine over the fish.
- 6
Cover the dish with foil and bake for 25 to 30 minutes, depending on the thickness of the fish.
- 7
While the fish is baking, prepare the herb butter: Grate the zest of the lemon and pound it with a little salt and pepper and the remaining marjoram and mint leaves. Mix this with any remaining butter.
- 8
Once the fish is cooked, remove the foil. Sprinkle with a little lemon juice.
- 9
Serve the fish with the prepared herb butter and new potatoes.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThis recipe works well with other round fish like mackerel or mullet.
- โMint does not keep well once mixed into the butter, so it's best to prepare the herb butter just before serving.
- โHerb butters can be frozen for later use; slice off pats as needed.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other Mediterranean herbs like thyme or rosemary to the herb butter.
- Serve with a side of steamed vegetables or a fresh salad.