Baked fish with butter and onion is a simple yet extraordinary dish that will delight any seafood lover. This recipe highlights the natural flavors of fresh fish, enhanced by the addition of aromatic onions, lemon zest, and fresh parsley.
As the butter melts in the oven, the fish becomes tender and flavorful, while the onions caramelize to bring out their natural sweetness and depth. To complement the dish, we’ll prepare a refreshing salad that adds a touch of brightness to the meal. This combination is perfect for a family lunch or a special dinner. Get ready for a culinary experience that will satisfy your taste buds!
Ingredients
100g of Unsalted Butter Sliced into Strips
3 Fish
Zest of 2 Lemons
2 Tablespoons of Fish Seasoning
2 Teaspoons of Salt
3 Tablespoons of Olive Oil
3 Onions Cut into Strips
3 Bunches of Parsley
Salad
2 Tablespoons of Soy Sauce
Olive Oil
1 Onion
½ Red Pepper
2 Tomatoes
1 Teaspoon of Salt
1 Pinch of Black Pepper
1 Teaspoon of Dried Parsley
½ Zucchini
Parsley to Taste
1 Teaspoon of Pickled Mustard Seeds
How to prepare
Start by preparing the fish.
Remove the fins with scissors or a knife.
Then, make 4 superficial slits on both sides of the fish and set aside.
In a small bowl, add the lemon zest, the fish seasoning, the salt, the olive oil and mix everything until combined.
Now, rub this seasoning onto both sides of the fish we cut earlier.
Make sure to spread it well between the slits then transfer everything to a large bowl.
Cover with plastic wrap and let it all marinate for 15 minutes.
After this time has passed, fold 3 large sheets of aluminum foil into boat shapes.
Make a bed of onion strips on each aluminum foil.
Add the fish we prepared and stuff each fish with a bunch of parsley.
Next, into each slit, add a thin strip of unsalted butter and wrap the fish in aluminum foil.
Take to a preheated oven at 200° C (400° F) and bake for 40 minutes.
In a large skillet over medium to low heat, add a drizzle of olive oil.
Add the onion cut into strips and sauté until slightly wilted.
Then, add the red pepper and the tomatoes cut into strips.
Season with the salt, the black pepper, the dried parsley and sauté for 5 minutes.
Transfer everything to a medium bowl, add the zucchini cut into strips, parsley to taste, the pickled mustard seeds, the soy sauce and mix.
Serve the salad with the baked fish.
