Baked white fish in wine and herbs
How to make Baked white fish in wine and herbs recipe - Salting the fish before it is cooked helps to keep the flesh firm during the cooking process. Poisson blanc au four, au vin et aux herbes recette
SERVES 4
Ingredients:
1½lb (675g) white fish, such as haddock, skinned and cut into 4 pieces
¾ cup dry white wine
handful of flat-leaf parsley, finely chopped
12 cherry tomatoes
sea salt
Method:
1 Preheat the oven to 375°F (190°C). Season the fish with salt, then lay in a single layer in an ovenproof dish. Pour in the wine, and top with the tomatoes and herbs.
2 Cover the dish tightly with foil, then bake for 15–20 minutes until the fish is cooked through and the wine has evaporated. Serve with a salad and fresh crusty bread for a summery dish, or creamy mashed potatoes for winter.
Variations:
Use any white fish for this, such as pollack, turbot, or sustainable cod.
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