A kind of delicate dinner. Fragrant, light white sea fish with herbs.
- Several fillets of white sea fish (you can fresh whole peeled fish)
- Thyme and rosemary
- Juice of 1 lemon
- Olive oil
- Leeks
- Sea salt and freshly ground black pepper
- A few pieces of bacon
Rub the fish fillet with crushed rosemary and thyme, lemon juice, olive oil, sea salt, and black pepper.
Place the fillet on a baking tray lined with rosemary sprigs, lemon slices, and pre-blanched leek (boiled for 3–4 minutes). Top with 4–5 very thin slices of bacon.
Bake for 15 minutes until tender and golden.
Serve with creamy mashed potatoes, rice, or vegetables — and a glass of white wine.
Rub the fish fillet with crushed rosemary and thyme, lemon juice, olive oil, sea salt, and black pepper.
Place the fillet on a baking tray lined with rosemary sprigs, lemon slices, and pre-blanched leek (boiled for 3–4 minutes). Top with 4–5 very thin slices of bacon.
Bake for 15 minutes until tender and golden.
Serve with creamy mashed potatoes, rice, or vegetables — and a glass of white wine.
