Whole Baked Fish With Lemon Salt And Aioli

Name: Whole Baked Fish With Lemon Salt And Aioli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 100 grams softened butter; 150 grams ½ cup whole-egg mayonnaise; 1 x 750g whole fish, such as snapper or bream, scaled and gutted; 4 cloves garlic, crushed; 1 Tbsp finely grated lemon rind; 4 servings lemon wedges, to serve; 2 Tbsps sea salt flakes

Whole Baked Fish With Lemon Salt And Aioli is a gluten free, primal, and pescatarian recipe with 4 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 24g of fat, and a total of 240 calories. A mixture of lemon wedges, whole-egg mayonnaise, g fish, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Ingredients

Servings:

100grams

softened butter 150grams

½ cup whole-egg mayonnaise 1

x 750g whole fish, such as snapper or bream, scaled and gutted 4cloves

garlic, crushed 1Tbsp

finely grated lemon rind 4servings

lemon wedges, to serve 2Tbsps

sea salt flakes

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.