Introduction
Are you looking for a new recipe to impress your dinner guests? Look no further than dos de lieu noir au four marmiton, a mouth-watering French dish that is sure to please. This recipe may sound fancy, but it’s actually quite simple to prepare, making it perfect for both novice and experienced home cooks.
Ingredients
To make dos de lieu noir au four marmiton, you will need the following ingredients: – 4 fillets of lieu noir (black pollock) – 2 lemons – 2 garlic cloves – 4 tablespoons of olive oil – Salt and pepper
Instructions
1. Preheat your oven to 400°F. 2. Rinse your fillets of lieu noir and pat dry with paper towels. 3. Season the fillets with salt and pepper. 4. Place the fillets in a baking dish and drizzle with olive oil. 5. Cut the lemons into thin slices and place on top of the fillets. 6. Crush the garlic cloves and sprinkle over the top of the fillets. 7. Bake in the oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. 8. Serve hot and enjoy!
Nutritional Information
This recipe serves four people and has the following nutritional information per serving: – Calories: 220 – Fat: 12g – Carbohydrates: 4g – Protein: 25g
Cooking Time
The cooking time for dos de lieu noir au four marmiton is approximately 20-25 minutes.
Equipment
To make this recipe, you will need a baking dish, a knife, and a cutting board.
Serving Suggestions
Dos de lieu noir au four marmiton is delicious served with a side of roasted vegetables or a simple salad. It pairs well with white wine, such as a crisp Sauvignon Blanc or a dry Riesling.
Variations
For a twist on this classic French dish, try adding some sliced onions or chopped herbs, such as parsley or thyme, to the baking dish before cooking. You can also substitute the lieu noir with another firm white fish, such as cod or halibut.
Substitutions
If you don’t have lemons on hand, you can substitute with another citrus fruit, such as lime or orange. You can also use another type of oil in place of olive oil, such as vegetable or canola oil.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place in the oven at 350°F for 10-15 minutes, or until heated through.
Tips
– Be sure to rinse and pat dry your fillets of lieu noir before seasoning and baking. – Use a sharp knife to cut your lemons into thin slices for even cooking. – Crush your garlic cloves with the flat side of a knife to release their flavor.
Notes
Dos de lieu noir au four marmiton is a classic French dish that is simple to prepare and packed with flavor. It’s perfect for a romantic dinner for two or a dinner party with friends.
Frequently Asked Questions
What is lieu noir? Lieu noir, also known as black pollock, is a firm white fish that is commonly found in the Atlantic and Mediterranean oceans. Can I use frozen fish for this recipe? Yes, you can use frozen fillets of lieu noir for this recipe. Be sure to thaw the fish completely before cooking. Can I use another type of fish? Yes, you can substitute the lieu noir with another firm white fish, such as cod or halibut.
Conclusion
Dos de lieu noir au four marmiton is a delicious and easy-to-make French dish that is sure to impress your dinner guests. With its simple ingredients and quick cooking time, it’s perfect for a weeknight dinner or a special occasion. So why not give it a try for yourself and discover the joys of French cuisine?