THE CAPER-CHARRED MARINE

(Our Play on Baked Fish with Anchovy & Capers)

THE CAPER-CHARRED MARINE

Ingredients: 2 White fish fillets, 4 Anchovy fillets, 2 tbsp Capers, 1 tsp White pepper, 1 tsp Dried Oregano, 2 tbsp Olive oil, 1 Lemon (sliced)...

Ingredients

  • 2 White fish fillets
  • 4 Anchovy fillets
  • 2 tbsp Capers
  • 1 tsp White pepper
  • 1 tsp Dried Oregano
  • 2 tbsp Olive oil
  • 1 Lemon (sliced)

Cooking Method

  1. The Coat Place fish on a tray; top with lemon slices and oil.
  2. The Bloom Mash anchovies, capers, and spices with a tiny 10ml splash of water to form a dark savory paste.
  3. The Build Press the umami-paste onto the fish fillets.
  4. The Scorch Roast at 200°C for 12 minutes until the edges are blackened and fish is flaky.
  5. The Final Flourish Finish with raw extra virgin olive oil and fresh parsley.

Cuisine: French

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