Saturday, November 5, 2011

Baked Red Snapper fillet

Monday, 31st October
No work on Monday, because Tuesday was a public holiday, so we had a nice long 4-day weekend.
Got two huge red snapper fillets and marinated them in wine, oil, onions, garlic and bay leaves for a couple of hours. Topped each with a slice of pancetta and baked them in the oven for 20 minutes or so. Served with saffron rice.
The rice was a little overcooked and sticky, but I like it that way. The smell of garlic from the fish was very powerful, but the flavour was not too strong. The fish was extremely meaty in texture. Although cooked through, maybe a but more cooking time would have been better.

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