In Italy, it is a tradition to eat a “secondo” after a delicious pasta dish. Traditionally it is meat or fish, accompanied by bread and of course good wine. After all, more dishes means more time spent talking and laughing with loved ones.
Recipe
1 pike perch
1 dl olive oil
1 tablespoon salt
2-4 lemons
Rosemary
3-4 dl redcurrantson the vine
Preheat the oven to 210 °C. Prepare the fish by cutting the fins, flaking the fish and gutting it.
Place the fish on the foil and drizzle olive oil and thinly sliced garlic around the fish. Sprinkle with salt.
Slice the lemons thinly and place them and a few sprigs of rosemary on top of the fish.
Let the fish cook in the oven for 25-40 minutes (depending on the size of the fish). When the fish is fully cooked, place it on a steel tray and place lemon slices both on the sides and on top.
Finish the fish by adding redcurrant and rosemary sprigs around the fish. Serve with fresh bread and enjoy!
Happy cooking moments
Nicole
