Haddock baked with ginger
4 servings
60 minutes
Ginger-baked turbot is an exquisite dish of French cuisine that combines the tenderness of sea fish with the spicy aroma of fresh ginger. Baking in parchment paper helps retain the juiciness of the turbot, while soaking it in olive oil enhances its natural flavor. Ginger adds a subtle piquancy and light spiciness to the dish, making it particularly appealing to lovers of refined gastronomic combinations. This recipe is perfect for a light dinner or an elegant treat served with fresh vegetables or airy mashed potatoes. The simplicity of preparation makes it accessible even for novice cooks, while the exquisite result invariably delights. Ginger-baked turbot is a harmony of taste and texture, embodying French culinary mastery in every bite.
1
Cut the baking paper into 4 rectangles, each 4 times larger than the piece of fish. Grease the paper with olive oil.
- Olive oil: 4 tablespoons
2
Clean and slice the ginger into strips, place half on paper. Top with the pollock. Sprinkle with the remaining ginger. Fold the paper into an envelope and tuck the corners to keep the wraps from unfolding.
- Fresh ginger: 25 g
- Haddock fillet: 700 g
- Fresh ginger: 25 g
- Salt: to taste
3
Bake for 15 minutes in a preheated oven at 220 degrees.
4
Take the cooked pike out of the envelope. Serve with a side dish.