Peru is a country with a nearly 3000 km long coast line.
Fish and seafood tastes wonderful and different than in other places.
Maybe it’s cause of the cold Humboldt Stream that boarders the coast and brings cold water from the Antarctica to the South American coast. It’s reach in oxygen which favors the existence of Plankton, nourishment for many sea dwellers.
One of my favorite fish (which unfortunately has become awfully expensive at the local fish markets) is
I got this recipe from a Peruvian friend and adapted it slightly by adding saffron and dill to the mayonnaise, which gives it a beautiful color.
As I love easy and tasty recipes this is one of my favorites cause of its fast and uncomplicated preparation.
During the fish is cooking in the oven there is enough time to get ready for your guests.
The success of this dish depends of course on the freshness and quality of its ingredients and makes a wonderful treat to impress friends and family. This is because it looks so laborious and sophisticated, so nobody would suspect it’s so easy.
Actually, my friend Carmen calls it the ideal plate to impress your mother in law :-)
- 4 sea bass filets
- 3/4 cup of mayonnaise
- 1/2 cup of capers
- 1 teaspoon of fresh lemon peel
- ½ teaspoon of saffron
- 1 spoonful of chopped dill
- Salt (Very little because the capers are already salty)
Mix all ingredients with the mayonnaise
and spread evenly on top of the sea bass filets.
Preheat oven to 400º degrees.
Bake 20-25 minutes or until fish is done but still mellow.
Enjoy, see you next Tuesday!