These ways of cooking fish are suitable for other fish than sea bream or wolf, whole fish if they are not too big or fish in pieces. Recipes like this can be difficult to cook, but you don’t need to be a personal chef in cleveland to figure out how to cook fish.
Take a wolf (bar) of about 700 Gr. Peel, empty, and wash thoroughly. With a sharp knife make 4 or 5 notches 1 to 1, 5 cm deep on each side of the fish. Salt and pepper. Put a few drops of olive oil in a baking dish. Place the fish in the dish and add a tablespoon of olive oil. Bake at 200 ° for about 10 to 14 minutes. Serve immediately with the vegetables of your choice. Eat the natural fish or with a little olive oil, possibly add lemon juice. You can also prepare a sauce a little more sophisticated but nevertheless simple to achieve.
Here’s the recipe:
Put half butter and half cream in a small saucepan. Add salt, white pepper or Espelette chili and a drizzle of lemon juice. Boil for a minute and serve!
Note: You can fill in the notches you made in the fish with a farce of your choice. Herbs, spices, condiments, etc. You can also stuff the fish belly with a prank. Fresh or dry herbs. In Provence, we frequently use fresh or dried fennel sticks.
A Corsican recipe for a baked wolf proposes to stuff it with goat cheese or sheep with a mixture of herbs and spices and breadcrumb. Prepared so the wolf is delicious.
Thais have a recipe in which they fill the notches of the fish with a mixture of black pepper, garlic and coriander pounded in the paste. You can use this way before putting the fish in the oven. Serve it with a sauce made with water-soaked tamarind paste to which you will add a little honey. (Don’t forget to switch to the fine sieve to remove the tamarind nuclei.
A variation of this recipe is to pack the fish in a banana leaf (Asian stores) and then bake it in the oven or steam.