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Mediterranean redfish, from the wood-fired oven

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Ingredients for 4 servings:

  • 1 large fish (snook), whole
  • 2 large tomatoes
  • 1 garlic clove(s), chopped
  • 1 large zucchini
  • 2 sprigs of thyme
  • 2 sprigs rosemary
  • some lemon balm
  • 1 tsp, heaped salt
  • some pepper
  • some lime juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Wash the redfish, add a little lime juice to the pan, and place it in the pan. Halve the tomatoes and remove the stems. Wash the zucchini and slice them thinly, then arrange both next to the redfish. Season with pepper, salt, and the chopped garlic clove. Place the pan in a 220°C oven with the lid on. Cooking time: approximately 30 minutes (the dorsal fin should be easy to pull out). If you don’t have a wood-fired oven, you can also cook the fish in a regular oven. Serve with a green salad and baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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