John Myers
Ingredients for 4 servings:
- 500 g fish fillet(s) (e.g. pollock fillet)
- 4 slices of ham (Serrano)
- 100 ml vegetable oil, e.g. sunflower oil
- 1 bunch of parsley
- 1 garlic clove(s)
- some basil (a few leaves)
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Pluck the parsley leaves from the stems and finely chop them, as well as the basil leaves. Chop the garlic (do not press). Mix the parsley, basil, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper with the oil (using a blender if necessary). Cut the fish fillet into 4 pieces, season with salt and pepper, and brush with about 3 tablespoons of the herb oil. Place a slice of ham on each piece of fish. Place the fish in the steamer and steam for about 20 minutes. Gently heat the herb oil in a saucepan or heat it directly in the steam in an ovenproof dish. Plate the fish and serve with the herb oil. This dish goes well with small potatoes and vegetables such as carrot, leek, and fennel mix or snow peas.
Facebook Comments