This is my new favourite recipe for white fish. For a long time I had no good fish recipes that I’d enjoy making and that would work every time. Then I saw the original recipe on a great blog by Eva Amurri Martino and I loved it. Eva’s version is awesome, it’s very easy to make and the flavours are just amazing. I just can’t help myself and tweak all recipes, so here’s a modified version that serves 2 – 3 people depending on the size of your fish.
Ingredients:
4 small white fish fillets (I’ve used Alaskan cod and pike perch)
2 or 3 limes – zest and juice
80ml olive oil for the vinaigrette
2 tbs olive oil mixed with a part of the lime zest for the fish
80 ml sushi vinegar (seasoned rice vinegar)
green chili or jalapeno – deseeded and chopped roughly
2 handfuls of fresh coriander leaves
handful of pine seeds – roasted
salt and pepper
For serving:
2 dl basmati rice – rinsed thoroughly
1 tsp coconut oil
3-4 dried kaffir lime leaves (optional)
1 tsp salt
Preheat your oven to 200 C. Use a blender or stick mixer to prepare the vinaigrette – mix the olive oil, lime juice and remaining zest, vinegar, green chili and coriander until it’s smooth. Season with salt and pepper.
Rinse your fish and dry with kitchen paper. Brush both sides with the olive oil/zest mixture and season with salt and pepper. Put the fish in a baking dish next to each other and bake in the oven for about 8 – 10 minutes. Check if the fillets are cooked through. Use the tip of a small knife or fork to peek inside the thickest part of the fish. The colour should have changed to complete white. It is no longer translucent and the flesh feels more firm when you press on it.
I soak my basmati rice prior to cooking while I prepare other things and use a nonstick pan with a lid to cook it. Right before the fish goes in the oven, I cover the rinsed rice with fresh water so that there is about 1 cm water on top of the rice layer. I add the salt, coconut oil and kaffir lime leaves and bring to boil. I reduce the heat and let it simmer until the water is absorbed. I take it off the stove, fluff it up with a spatula or a fork and it’s ready for serving.
Place your baked fish on top of the basmati rice and pour plenty of the vinaigrette over. Sprinkle with toasted pine seeds. Enjoy!
Michaela Kei 