On a visit to one of the fishing communities that thrive along the coast of the Mediterranean Sea, one will be amazed at the different ways of cooking fish. From small villages in Turkey where they wrap baby octopuses around wooden skewers and quickly roast them over a coal fire to fresh sardines eaten raw with lots of sea salt and lime in Greece.
Red Snapper Baked With Sea Salt
This recipe might sound highly improbable and a definite killer for those with high blood pressure because of the copious amount of salt used to bake the fish. But all the salt does is keep the fish wonderfully moist. It is brushed off before serving.
One can use any other firm, fresh fish instead of the red snapper and even smaller fish like sardines can be used.
Ingredients
1 whole red snapper (roughly 1.5 kg), cleaned
1½ kg coarse sea salt
1 bunch mint leaves, chopped
1 large bunch coriander leaves (roughly chopped)
¼ cup water
1 cup fennel water (boil 3 tablespoons of fennel seeds — saunf — in 2 cups of water till the water reduces down to 1 cup)
Lemon wedges
Grated cheese and roasted vegetables (optional)
Method
Prepare the fish first. Line a large baking dish with aluminium foil. Stuff the fish with some of the mint and coriander leaves. Cover the bottom of the pan with a thick layer of sea salt and add some mint and coriander. Place the fish on top and cover with the remaining herbs. Add the remaining salt in such a way that the fish is completely covered. Drizzle the water and fennel water over the fish.
Bake in a preheated oven at 230°C for 45 minutes.
Bring the entire fish to the table and break the salt crust off the fish in front of your guests and serve with lemon wedges.
Baked Garlic and Basil Polenta
Polenta is a porridge-like substance made by boiling ground corn with water or stock and is used extensively as a base or eaten as a savoury bread. Traditionally used in Italian cuisine, polenta has recently gained popularity around the world as it lends itself to all kinds of flavours.
Ingredients
6 cups chicken stock
2 cups instant polenta
1 clove garlic, finely chopped
2 tbsp fresh basil, torn
1 cup freshly grated Parmesan cheese
Salt and black pepper
Method
Pour the chicken stock into a saucepan and bring to a boil. Gradually pour in the polenta, stirring constantly until it starts to come away from the sides of the pan, this will take about 8-10 minutes.
If instant polenta is not available, one can use regular corn meal. The process is the same as above, but the cooking time will have to be increases to around 40 minutes, stirring regularly.
Remove from heat and stir in the garlic, basil, and cheese. Season with salt and pepper.
Preheat the oven to 180°C and butter a baking dish large enough to hold the polenta.
Pour the mixture into the prepared dish and bake for 30 minutes. Cut the polenta into wedges, garnish with grated cheese and serve with roasted vegetables.