Whole Baked Fish with Lemon & Ouzo
www.greatbritishfoodawards.com
Preheat the oven to 200°C/Fan 180°C/Gas 6. Boil the potatoes for 10 minutes in plenty of salted water until just tender. Run under cold water until cool...
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Ingredients
- 1kg new potatoes, scrubbed
- 2 tbsps rapeseed or olive oil, plus extra for the fish and capers
- 30g butter
- Finely grated zest and juice of 1 lemon, plus 1 lemon, sliced
- 1 head of garlic (unpeeled), broken up into cloves
- 1 large seabass or similar or 2 smaller fish, cleaned and descaled
- A few sprigs of thyme and or/lemon thyme and dill
- 100ml white wine
- 50ml ouzo or other anise-based spirit
- 2 tbsps capers
- Sea salt
- freshly ground black pepper
- 2 egg yolks
- 1 tsp Dijon mustard
- 200ml neutral-tasting oil, such as sunflower
- 50ml Greek yoghurt
- 2 tbsps ouzo or similar anise-based spirit
- Juice of 1⁄2 lemon
- A pinch of sugar (optional)
- 1 tbsp finely chopped dill
- 1⁄2 tsp fennel seeds, finely crushed (optional)
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