Lemon ‘n Lovage Whitefish

Lemon 'n Lovage Flake

Lemon ‘n Lovage Flake

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There are distinct nutritional benefits from eating whitefish such as Flake, Hake and Tilapia. They are packed with phosphorous, selenium, zinc and magnesium as well as B Group vitamins, especially B12. They are also very often cheaper than their darker, oilier cousins, but are (sadly) usually sold frozen, a process that ruins the soft, delicate texture of the meat. At the market today I found some delightful, super fresh Flake (shark) so I pounced on it with glee. This is my favourite, low fuss, low mess way to cook it .. and it’s faster than driving to the Chippy for takeaway too!!

Notes;

Flake is shark, a soft, white boneless meat. If fresh shark is unavailable in your area, try tilapia, hake, haddock, bream or cod.

Lovage is a large member of the parsley family with a distinctive aroma and complex salty-spicy flavour. The leafy tops of fresh celery make an acceptable substitute.

You’ll need a large, shallow ovenproof baking dish to ensure the fish can be arranged in single layer with a little space between each fillet. I use a large lasagne dish.

Serves 4 – 6

  • 1 kg fillets or other white fish (see notes)
  • 1 lemon
  • 2 tsp olive oil
  • 1 tsp butter, melted
  • 3 cloves garlic
  • 2 – 3 sprigs lovage OR celery leaves (see notes)
  • freshly ground black pepper to taste

Preheat oven to 190º C/375ºF.
Brush olive oil over the bottom and sides of an ovenproof dish.
Rinse fish fillets under cool water and pat dry with paper towels.
Place fillets into the prepared dish in a single layer. Drizzle or brush melted butter over the fish. Sprinkle with a pinch or two of pepper.
Zest and juice the lemon, reserving as much of the pulp as possible. Remove any seeds. Sprinkle the zest and pulp over the fish. Pour the juice into the pan.
Peel and crush or finely chop garlic.
Finely chop lovage or celery.
Sprinkle the garlic and lovage over the top of the fish evenly.
Cover the baking tray with aluminioum foil and place in the oven for 15 minutes.
Uncover and bake a further 15 minutes or until the fish is cooked through and pulls apart with a fork..
Serve with a nice crunchy salad

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