Roasting is the best way to cook fish. It ensures that the fish stays moist. You can make this over and over, and would enjoy it every time.
Sweet and Zesty Whole-Baked Fish
1 Lime sliced
1 Garlic clove, peeled and finely sliced
2 bunches Fresh dill
1 bunch Fresh tarragon
1 teaspoon Freshly grated nutmeg
3 tablespoon Dijon mustard
2 tablespoon Fresh white breadcrumbs
2 oz Low-fat spread
4 lb Whole salmon, cleaned
1/4 pint Half-fat creme fraiche
3/4 pint Fromage frais
Zest of 1 orange
Dill sprigs, to garnish
Zest and juice of 1 lemon
Sea salt and freshly ground black pepper
Preheat the oven to 425°F/Gas Mark 7. Lightly rinse the fish and pat dry with absorbent kitchen paper. Season the cavity with a little salt and pepper. Make several diagonal cuts across the flesh of the fish and season.
Mix together the low-fat spread, garlic, lemon and orange zest and juice, nutmeg, mustard and fresh breadcrumbs. Mix well together. Spoon the breadcrumb mixture into the slits with a small sprig of dill. Place the remaining herbs inside the fish cavity. Weigh the fish and calculate the cooking time. Allow 10 minutes per 1 lb.
Lay the fish on a double thickness tinfoil. If liked, smear the fish with a little low fat spread. Top with the lime slices and fold the foil into a parcel. Chill in the refrigerator for about 15 minutes.
Place in a roasting tin and cook in the preheated oven for the calculated cooking time. Fifteen minutes before the end of cooking, open the foil and return until the skin begins to crisp. Remove the fish from the oven and stand for 10 minutes.
Pour the juices from the roasting tin into a saucepan. Bring to a boil and stir in the creme fraiche and fromage frais. Simmer for 3 minutes or until hot. Garnish with dill sprigs and serve immediately.
This recipe is truly easy and tasty. You may also use a fat-free dressing instead of cream.