Oven baked garfish

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My childhood was filled with a fish I didn’t want, I couldn’t stand, I wouldn’t eat unless I was forced to. The only enjoyable experience connected to my childhood fish was a soup my maternal grandfather used to make, which somehow succeeded in charming me, although I began eating it with plenty of doubt. Generally, although my parents cooked fish well, I couldn’t be persuaded. The taste of fish just wasn’t for me. Everything changes, including or especially us. Today I eat any type of fish (I even eat it raw), I cook any fish I can get my hands on and I’m glad to see my son enjoys eating it.

A few days ago, I went through the fish hall of the Obor market place and I bought garfish. I chose to cook it in a very simple way, the simplest way possible.

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I cleaned it (a fine cut from head to tail, on the belly, I removed the insides and cleaned what was left with a towel, I removed the scales on the back, cleaned with another towel).

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In the meantime, I heated the oven at 180 degrees Celsius. After completing the cleaning operation, I put the fish on a tray, on parchment paper. I splashed a bit of olive oil on it, I sprinkled some salt flakes, some pepper and black sesame seeds. I squeezes a bit of lemon juice and I mingled a few slices of lemon between the fish. I also threw on them some oregano leaves and some slices of hot pepper.

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I put the tray into the oven and kept it there for 25 minutes. Next to the fish, I served cold potato salad. You can find the recipe for it somewhere around here.

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That was all. Stay healthy.

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Special thanks to
Oana Bodnariuc, Authorized Translator
oana.bodnariuc@gmail.com
facebook.com/oana.bodnariuc

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