(If not, ask the fishmonger to do it for you.)
Leaving the head and tail intact makes them easy to work withand the presentation at the table is impressive.
Add thinly sliced onion and cook, stirring often, until starting to brown, 3 to 6 minutes.
Cook, stirring occasionally, until the cilantro is very soft, 1 to 2 minutes.
Place half of the lemon and onion rounds in a single layer in the middle of the prepared pan.
Rub each fish inside and out with oil and salt.
Lay the fish side by side on the lemons and onions on the pan.
Drizzle water around them and cover the pan tightly with foil.
Bake for 12 minutes.
Remove the foil and continue baking until the fish are just cooked through, about 15 minutes more.
Add fresh leaves to salads, sauces and curries.
Use it up: Make pad thai; stir into sauteed vegetables or salad dressing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
