Recipe :
Prepare the sauce, preferably 2 days in advance:
1. Chop the basil finely using scissors
2. Dice the tomatoes (remove seeds and stalks)
3. Marinade in olive oil with the chopped garlic, shallot, vinegar, salt and pepper 4. Leave for 2 days
Prepare the fish:
1. Place each fillet on a sheet of foil
2. Add half a bay leaf, half a slice of orange, half a slice of lemon and a leaf of basil on top of each 3. Make a parcel and bake for 15 - 20 minutes
4. Serve with sauce
Advice :
Recommended wines:
Alsace (Riesling)
Bordeaux
Bourgogne (Saint Véran, Chablis, Meursault)
Loire (Sancerre, Vouvray) My comments : Add this recipe to your recipe book to add your own comment!
Recipe : Baked perch with pesto and basil sauce
;)
Email
this page to a friend
