This dish is very popular in the Armenian cuisine, but they use butter, and we, following the Mediterranean tradition, can replace it with olive oil. Variations on the theme: if you put rosemary, lemon slices and capers instead of tarragon in the belly of the fish, the dish will take on a different flavor, more typical of the Italian cuisine.
We will need:
We will need:
2 fish whitefish, dorado or trout,
Lemon,
1 bundle of tarragon,
4 tablespoons of olive oil,
ground black pepper,
salt,
lemon juice.
Method of preparation:
Method of preparation:
Clean and gut the fish preferably done in a store or at the market , rinse, dry and place on a sheet of foil. Salt and pepper, oil inside and outside, put tarragon in the belly – ½ bunch per fish or more, sprinkle with lemon juice. Cover with foil and bake in the oven at 200°C for about 25 minutes. At the end of the process, open the foil and put the fish on the grill for 3 to 5 minutes to brown it.
