Tuesday, June 10, 2014

Baked Fish with Lemon and Fresh Wild Mint Leaves

I am the only fish lover in the family which makes things even more complicated in the kitchen. I feel the need to eat fish from time to time, but nobody else does. What is more, with such a background like mine, it is not possible to cook fish for only one. The reason is quite simple. I've been taught that food is for sharing and so when you cook, you cook for at least two. If there is no one else around to eat the fish you cook, then you assume that it's not worth it and you soon quit the idea. This is at least how it goes with me. 

Right at this level, I used a little common sense and chose to cook fish in a variety of ways to please the others too. Some worked, some didn't and the definite favourite by everyone has proved to be the fried fish. By the way, here is the last one I tried using the on-hand ingredients: baked trouts with lemon and fresh wild mint leaves.

Well... I came to believe that there is no way and need to try to persuade somebody else to eat something they do not feel like! Fish is the one in our kitchen history and I think it's high time that I let it go! It seems that even common sense and its creative practice won't work in this case especially after Finding Nemo has become a recent favourite movie by the family. 

garlic powder
olive oil
fresh mint leaves


1. Preheat the oven to 200°C. 
2. Rinse fish well, pat dry with paper towels. 
3. In a bowl, mix breadcrumbs, cornmeal, salt, pepper and garlic powder. 
4. Line a baking pan with parchment and oil it.  
5. Season the cavity of each fish with garlic powder and salt. 
6. Season the fish with olive oil on both sides and then coat each fish with enough breadcrumbs-cornmeal-spices mixture, pressing firmly to adhere. 
6. Arrange fish on the pan and lay slices of lemon and fresh mint leaves on top. Drizzle oil lightly over fish.
7. Bake for about 30 minutes until fish is golden on top. 

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