CookEat Recipe
Baked Weakfish Vénitienne
Weakfish baked with a green butter of shallots, garlic, parsley, chervil and chives.
Method
Steps
Step 1
Preheat the oven to 350°F (177°C). Peel the shallots and garlic and wash the herbs. Pound the shallots, garlic, parsley, chervil and chives in a mortar for three minutes. Add the one ounce of butter and the juice of the half lemon, pound until thoroughly combined, then press through a fine sieve into a bowl.
Step 2
Scale and clean the weakfish, trim the fins and remove the head. Split the fish lengthwise into two halves and remove the spinal bone. Season both halves with the salt and pepper. Lightly butter a baking tin and lay the fish on it, cut sides up.
Step 3
Spread the prepared green butter evenly over the fish. Bake for about thirty-five minutes, basting frequently with the butter. Continue as needed until the thickest part of each half reaches 70°C and stays at or above that temperature for two minutes, checked with a food thermometer away from bones.
Step 4
Transfer the fish to a hot dish, spoon the butter and juices from the baking tin over it and serve promptly.
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