Don’t be intimated by it’s name. ‘Pesce Al Forno’ is an easy classic Italian fish recipe with veggies and delicious white wine, butter and lemon sauce. Essentially it is just a tray bake, with a white fish fillet as it’s star, served with potatoes, cherry tomatoes, shallots and capers; all swimming in an silky white wine, butter, lemon and parsley sauce. I have used a sole fillet for this one, but you could try it with any firm white fish [like haddock, grouper, halibut, tilapia or pollock]. Go with what ever is freshest down at your local fishmonger.
This salt crusted & lemongrass stuffed fish is one of my newest BBQ favourites. We fell in love with it when we were in Thailand last year and were only too happy to discover it on the menu of Chachawan down the road in Sheung Wan.
I tend not to have a plan on what I want to buy on the way to Gage Street wet market, instead I let what’s fresh and looking good in the seafood stalls inspire dinner’s direction. Today’s sea bream was looking super fresh, so I picked up some lemongrass, coriander and lime leaves with the rest of my weekly vegetable top up. With such a beautiful clear sky weekend, it was a perfect afternoon to fire up the BBQ and remind myself how much I love grilling. Continue reading