Ingredients:
For fish
Rawas 750 gms
Dried mix herbs 2 tbsp
Lemon juice 2 tbsp
Black pepper powder 1 tsp
Salt to taste
Olive Oil 1 tbsp
For lemon butter sauce
White wine 60 ml
Lemon juice 3 tbsp
Cream 2 tbsp (I used fresh malai from milk)
Unsalted butter 2 tbsp
Chopped parsley 1 tbsp
Salt to taste
Method:
Fish
- Clean the fish fillets and marinate them in dried herbs, lemon juice, black pepper powder and salt. Rub the marinade on all sides of the fish properly.
- Cover them and leave for at-least an hour, the more the merrier.
- Preheat oven at 180 degrees.
- Once hot set the oven for grilling.
- Rub a little olive oil on all sides of the fish and place it on the griller.
- Let it cook for 30 minutes. Don't forget to turn them over after 15 minutes so that they cook from both the sides.
Lemon butter sauce
While your fish is grilling you can quickly make your lemon butter sauce. I took the recipe from here and it's pretty simple.
- Pour wine in a saucepan and simmer over medium heat till it's reduced to half.
- Add cream and let it simmer till it gets a sauce like consistency.
- Add butter, lemon juice, parsley and salt and stir constantly to make a smooth sauce.
- Add a little water if you find it too thick or simmer for some more time if it's too thin.
Pour hot over the grille rawas fillets, garnish with some chopped parsley and serve.
perfect preparation for a pregnant tummy that wants to enjoy fish with very subtle flavors and less oil :-)
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