Herb Infused White Fish
Herb Infused White Fish GF WF EF DF YF
All white fish is excellent simply cooked as part of an anti-Candida diet. We like to bake fillets of white fish but obviously you can grill or poach them. Delicious with flavoured oil and fresh herbs.
- 1 Plaice fillet (or other fine textured white fish)
- 1 tsp. Olive oil
- 1 tbsp. Lemon or lime juice
- A little white pepper
- Chopped parsley and a lemon or lime
- Pre-heat oven to 350ºF, 180ºC or Gas Mark 4.
Place fish on baking tray (covered with foil if you wish to reduce the washing-up). Brush the fish with a covering of olive oil and a sprinkle of lemon or lime juice and a little white pepper. You are aiming for the fish to be cooked so that it is translucent and moist but flakes easily. This will take minutes, but precisely how long will depend on the type of fish and whether, for instance, it is a small flat fish such as a Dab or a thick Cod steak.
After about 6 minutes start checking the fish every 2 minutes or so until it is cooked. You will soon learn the length of time each type of fish requires.
Serve garnished with the chopped parsley and lime or lemon wedges.