Fish & Seafood
Baked Whole Fish with Provençal Herbs
A whole fish is first left to marinate overnight in salted milk with garlic, which keeps the flesh wonderfully juicy. Before baking we fill it with herbs, leek and lemon and rub it with Provençal seasoning and olive oil. It then roasts in the oven until tender and fills the whole kitchen with fragrance. Serve it with mashed potatoes or fresh baguette.
Total: 1 h
Servings: 4
Method
01.
Gut a fish weighing up to 2 kg (such as bighead carp or grass carp), clean and rinse it, then leave it to marinate overnight in salted milk mixed with pressed and dried garlic.…
The full method is for members
Membership for CZK 159 a month unlocks the method of every recipe.
Get membership
