Puristic lemonfish
Today a tip for a very simple yet fine fish dish, without much effort in the kitchen and without "Brimborium"!
I take two, about 400 g heavy Köhlerfilets (no Alaska salmon!) But the right Köhler, nowadays also referred to as salmon.) It differs from the Alaskan salmon in that it has slightly greyish, slightly firmer meat, not at risk of overfishing is and even cheaper!
A piece of aluminum foil, slightly larger than the fish, is lightly brushed with olive oil. Then we put one of the two fish fillets, just slightly salted and peppered. This filet we cover completely with peeled lemon slices (the white should be gone, because that can easily be bitter) and plenty of roughly chopped parsley. On top of this we put the second, slightly salted and peppered filet.
Now we hit the aluminum foil, so make a closed Packerl and give the whole in a suitable shape in the oven (so that the oven remains clean!), At about 180/200 degrees about a faint half hour.
Take out, open the foil and first inhale the incomparable lemon fragrance!
Divide the fish in two portions and transfer to two preheated dishes and sprinkle with the resulting juice.
It fits either panned buttered potatoes or even just a crisp salad and a decent glass of Rheingau Riesling or Wachauer Grüner Veltliner!
PS: If you do not like it so lemony, you may like to partially remove the lemons after opening the package.
