The February / March issue of Fishing SA Magazine is on shelves now and inside is my latest recipe for lemon baked fish.

I used King George whiting, but you could use any white flesh fish for this light and delicately flavoured summer favourite recipe.

The recipe for two is as follows:

4 whiting fillets

3 tablespoons butter

2 cloves garlic crushed

2 lemons

Salt & pepper

Parsley

Method

Pre heat oven to 220 degrees. Melt butter in a small saucepan, add garlic and the grated zest of 1 lemon.

Slice both lemons and place half of the slices on the bottom of a baking dish. Season the fish with salt and pepper and place on top of the lemon slices. Pour the garlic butter mix over the top of the fish, then lay the remaining lemon slices on top.

Bake for 15-20 minutes, moving aside the top layer of lemons towards the end to let the fish brown a little.

Remove from the oven and sprinkle with parsley with some of the pan juices drizzled over. Serve with boiled potatoes, and a crispy pear and rocket salad.

For the salad combine:

60 grams rocket leaves

1 pear sliced thinly

100 grams feta crumbled

Olive oil and lemon juice (combine equal parts)

Toss all the salad ingredients together and shake the dressing in a jar before pouring over the salad.

Enjoy

Glenys