How To Cook Jewfish In The Oven

Colour of raw fillet.

How to cook jewfish in the oven. Lay lemon slices and fennel over the fillets pop on a baking tray and into the oven. Season with a little salt and pepper and some grated nutmeg. Lay the fish into the flour then turn so a dusting covers the whole fish fillet.

Large flakes soft to medium. Lay the fish on the paper and drizzle with more olive oil. When it is hot but not smoking add garlic and turn down to a low flame immediately.

The mulloway or jewfish is unusual in that the flesh quality of small fish is generally inferior to that of larger adults. Jewish over 5 or 6 kg are very good table fare despite their fairly strong smell. Cooking jewfish mulloway.

Splash of olive oil. Heat olive oil in a pan wide enough to hold all the fillets with plenty of room around them. After dipping coat with sao biscuit crumbs.

Pour this over the cutlets and let them sit for fifteen minutes. Just mix together the soy sauce olive oil lemon juice sesame oil crushed garlic golden syrup and five spice powder. Place the fish fillets on baking paper.

Preheat oven to 200c. Bake for 30 40 minutes or until fish and vegetables are tender. Heat remaining olive oil in a large frying pan over medium heat add potatoes and sauté turning occasionally for 5 7 minutes or until beginning to turn golden then using a slotted spoon transfer to a 32cm x 23cm 3 litre capacity baking dish and arrange in a single layer.