FISH IN A BOTTLE
The wonderful thing here ~ is the no smell of fish anywhere in the house. The recipe is from my book ‘Limoncello & Linen Water’. The fish is cooked in preserving jars with watertight lids, that can even be simmering away amongst your jam jars.
4 firm white fish fillets (like cod/perch) about 150g (5 1/2 oz) each
2 small bunches fresh thyme
2 small bunches parsley
2 tablespoons olive oil
2 garlic cloves, peeled & squashed
2 strips of lemon rind
4 tablespoons olive oil
Juice of 1 lemon
1 garlic clove, peeled & squashed
You will need 2 low & wide preserving jars that have good watertight lids. Into each, put 2 fish fillets, a bunch of thyme & parsley in between & over, some salt, peppercorns, a tablespoon of olive oil, a garlic clove & a piece of lemon rind.
Close & seal the jars well. Place the jars in a wide pot & add enough water to cover at least the necks of the jars (make sure the warm water won’t be able to enter the jars). Take the jars out now & bring the water to boil. Lower the jars then carefully into the boiling water, so they’re not touching & return to the boil.
Simmer until the fish turns white, 20 –30 minutes. Remove the jars from the bath with a cloth & cool a little before opening.
While the fish is cooking make the dressing. Put the olive oil & lemon juice with some salt & pepper in a small bowl & whip until it has thickened a bit. Add the garlic clove & leave for the flavours to mingle. Serve a fish fillet per plate with some dressing spooned over.
photo by Manos Chatzikonstantis, styling by Michail Touros