Red fish with mint and lemon
6 servings
30 minutes
Red fish with mint and lemon is a refined dish of Italian cuisine where freshness and sophistication play a key role. The tradition of pairing seafood with aromatic herbs and citrus fruits dates back to Mediterranean gastronomy, where such flavors create a harmony of lightness and depth. Trout baked with mint and lemon is filled with the brightness of freshness and the delicacy of aroma. Lemon adds a gentle tartness, mint refreshes, and basil adds spicy notes. The fish infused with these aromas becomes juicy with a crispy crust, perfectly complementing a glass of white wine. This dish embodies an elegant dinner that is light yet impressive, ideal for warm evenings among loved ones or solitary enjoyment of culinary art.
1
Tear the mint leaves from the stems, wash and dry them, then chop finely.
- Fresh mint: 1 bunch
2
Wash the lemon, grate the zest into a shallow bowl, squeeze in the lemon juice, and add chopped mint, basil (I have dried), and vegetable oil. Mix everything together.
- Lemon juice: 3 tablespoons
- Lemon zest: to taste
- Fresh mint: 1 bunch
- Basil: 1 teaspoon
- Vegetable oil: 2 tablespoons
3
Clean and gut the fish (I also cut off the head). Cut the fish along the body (if it's a large fish, you can cut it into pieces), rub both sides with salt and pepper, and place the fish on a baking sheet lined with foil.
- Trout: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Make cuts on the fish for better juice penetration during cooking, and grease the fish with the previously prepared mixture (if the fish is dry or seems to have little oil, you can pour more oil on top).
- Vegetable oil: 2 tablespoons
5
Place the fish in the oven for 30 minutes at 180 degrees.
6
It's very easy to prepare and tastes incredibly delicious! Perfect for a light evening with a bottle of white wine. Enjoy your meal!