1-1½ kg (2½-3½lb) fish fillet – salmon, or any other firm white fish.
A little olive oil
About ¼ cup of white wine
Juice of half a lemon
2-3 cloves of garlic sliced
Salt and pepper
How to do it
1. Pre-heat the oven to 180°C (350°F)
2. Place your fillet in the center of a large piece of foil on a baking tray – the foil needs to be big enough to cover the entire fillet loosely.
3. Rub a little olive oil into the fish on both sides. Season with the salt and pepper. Sprinkle the garlic slices evenly over the fish and squeeze the lemon. Drizzle the wine over the fish – don’t drench it.
4. Gather the foil up and seal it over the fish, making sure there is space between the foil and the fish – this enables the fish to steam cook.
5. Place the baking tray on the middle rack of the oven and cook for 20 minutes. Check to see if the fish is cooked – insert a fork into the fattest part of the fish – if you feel resistance, let the fish cook for another 5 minutes. If the fish flakes with little resistance, then it is ready. Don’t overcook…
6. Remove the fish and serve hot or cold.
Serves about 8.
Serve with home made tartar sauce: Finely chop 2-3 dill pickles, half a small onion and about a quarter cup of capers. Crush one small clove of garlic. Mix all into about 3/4 cup of mayonnaise seasoned with salt and pepper.