Dill, parsley and lemon combine to add amazing layers of flavor to this easy, delicious dish.
According to Doris Lum, a Chinese cuisine expert, the Chinese word for “fish” sounds like the word for “abundance,” one of the many reasons fish has become a go-to good luck food. Also, Rosemary Gong writes in Good Luck Life, her book on Chinese celebrations, that it’s important for the fish to be served with the head and tail intact to ensure a good year, from start to finish.
Here at Motts Channel Seafood, we feel lucky every day to have such great customers. Stop by and “sea” us soon!
Recipe Notes: Put the fish in a snug-fitting dish so the cooking juices can stay on the fish while cooking. Interesting flavors can be built by putting vegetables under the fish and inside the cavity while cooking. Think lemon slices, fennel, garlic, onion, parsley, dill, carrots, thyme, and rosemary.
As an added bonus, you can keep the bones to make fumet (fish stock).
Serves 2. Adapted Recipe Credit: Paleoleap.com