White fish on skewers
5 servings
15 minutes
White fish on skewers is an exquisite dish of French cuisine that combines the tenderness of fish, aromatic rosemary, and crispy bread. The history of the dish is rooted in traditional French seafood cooking methods where the balance of flavors and textures is essential. White fish marinated in a spicy garlic and rosemary marinade gains remarkable richness, while bacon adds a savory touch. The baked skewers turn golden brown and the bread becomes crunchy, creating a harmony of taste. This dish is perfect for both a light dinner and a festive table setting as its presentation is striking and its flavor surprises with depth. Serve with herbs and a lemon-based sauce to highlight the freshness and sophistication of the recipe.
1
Preheat the oven to 200 degrees.
2
Wash the fish, dry it with a paper towel, remove the bones, and cut it into cubes of about 5x5 cm.
- White fish fillet: 500 g
3
Crush rosemary with garlic and a pinch of salt in a mortar, add olive oil.
- Fresh rosemary leaves: 1 tablespoon
- Garlic: 1 clove
- Sea salt: to taste
- Olive oil: 5 tablespoon
4
Coat the fish pieces in this dressing.
- White fish fillet: 500 g
5
Cut the crust off the loaf and break it into small pieces.
- White loaf (baton): 1 piece
6
Skewer 2-3 pieces of fish and bread alternately.
- White fish fillet: 500 g
- White loaf (baton): 1 piece
7
Line a baking tray with parchment paper, place skewers of fish and bread on it, top with pieces of bacon, and drizzle with the remaining olive oil and rosemary dressing.
- Bacon: 100 g
- Olive oil: 5 tablespoon
- Fresh rosemary leaves: 1 tablespoon
8
Bake in a preheated oven for 10-15 minutes.
