Roast Dorade with herbs: Difference between revisions
Created page with "⇐ Recipes from cookery books 400px|left <br clear=all> ==Ingredients== ;for 2 :one whole Dorade :½ small bunch thyme :½ small bunch parsley :½ small bunch chives :50g butter :salt and papper ==Method== #Pre heat oven to 200℃ #Clean and dry the fish and cut 2 or 3 deep gashes into the flesh on one side (the top). season with salt and pepper #Pour 70ml water in a roasting tin just large enough t..." |
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[[File:Missing-image-232x150.png|400px|left]] | [[File:Missing-image-232x150.png|400px|left]] | ||
This is based on Myrtille's turbot in Rick Stein's Seafood lover's guide, so you can always use turbot instead if you're feeling flush. | |||
<br clear=all> | <br clear=all> | ||
==Ingredients== | ==Ingredients== | ||
;for 2 | ;for 2 | ||
:one whole Dorade | :one whole Dorade or Turbot. | ||
:½ small bunch thyme | :½ small bunch thyme | ||
:½ small bunch parsley | :½ small bunch parsley | ||
