Lemon Garlic Meagre Fish
A hot white fish dish seasoned with lemon, garlic, butter, and pepper, with a light, refreshing flavor.
A hot white fish dish seasoned with lemon, garlic, butter, pepper, and salt for a simple, bright flavor.
Like baked or pan-cooked white fish with lemon.
Fish cooks quickly, so avoid overcooking. Lemon and garlic give it a fresh, sour finish.
Ingredients
- 1 fish 1 fish
- 1/2 teaspoon white pepper
- salt salt
- lemon zest lemon zest
- lemon juice lemon juice
- 7 tablespoons butter
- red bell pepper red bell pepper
- 5_6 cloves garlic
- a little dill
Instructions
- In a pot or bowl of hot, boiling water, dip the fish in from the tail end to make the skin easier to remove.
- Using a sharp knife and scissors, remove the fish's outer skin and trim the edges and tail.
- Place the fish on a plate or work surface, open the head and clean out the inside, removing the black material from within using a toothbrush reserved for cleaning fish.
- Remove any visible bones and clean out the entrails; trim off the head if necessary, then wash the fish well and pat it dry with paper towels until completely dry.
- In a bowl or directly on the fish, season it with lemon zest, white pepper, salt, and minced garlic. Add a little red bell pepper and a little dill, as mentioned in the instructions.
- In a skillet over medium-high heat, warm the pan only lightly, then place the fish in it until it takes on a light color on both sides.
- In the same skillet, reduce the heat, then add the butter and distribute it around the fish so it does not burn.
- In the same skillet, add the garlic and stir it with the fish until the fish cooks gently.
- In the same skillet, spoon the hot butter over the top of the fish from time to time as it cooks.
- In the same skillet, turn the fish onto the other side so both sides cook evenly.
- In the same skillet, add the red bell pepper when the fish is nearly cooked, then add the lemon juice and dill at the end.
- On a serving plate, serve the fish hot once it is fully cooked.