Tuesday,25 September, 2018
Current issue | Issue 1200, (5-11 June 2014)
Tuesday,25 September, 2018
Issue 1200, (5-11 June 2014)

Ahram Weekly

Roasted red snapper in dill lemon sauce

Yields 10-12 fish (according to weight)
800 gm-1 kg fresh red snappers (insides removed, washed, drained)
4-5 green onions (thinly sliced with green stems)
2 tsp chopped dill leaves
1 tbsp grated fresh ginger
1 tbsp grated lemon rind
1/4 cup lemon juice
1/4 cup white wine
1 tbsp soy sauce
1 tbsp pomegranate molasses
Salt + pepper
1 tbsp olive oil + 1 tbsp sesame oil

Preheat oven to 200 degrees. Make three deep slits in each side of each fish, with a sharp tip of a knife. Mix ginger and lemon rind with salt and pepper. Paste mixture with an amount of lemon juice, enough to form the paste; approximately two tablespoonfuls. Rub each fish with equal amounts of the mixture; inside-out. Lay fish, in one layer, on the base of a lightly oiled oven-proof wide dish. Drizzle with combined onion, dill, lemon juice, wine, soy sauce and molasses. Drizzle with combined oils evenly, on top of fish. Roast in preheated oven, uncovered, for about 30 minutes, or until fish is cooked through. Serve fish with some of the pan juices, browned rice pilaf and sautéed vegetables.

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