- 4 Slices White Fish
- 1 Large Sliced Tomatoes
- 1 Clove Sliced Garlic
- 1 Tbsp Vegetable StockEnsue you use dried stock
- 10g Finely Chopped Parsley
- Olive Oil
For my baked fish with garlic recipe I’ve used Pollock (European, caught in the north of France). But any large white fish will work, it’s best to understand what fish Albania have to decide which fish to use.
Baked Fish is served in nearly all Albanian restaurants and cooked in many different ways. Trout, Carp and Acne from Shkoder lake is the most common served fish dishes in Albanian restaurants. Some, will catch the fish daily from the lake to serve in the restaurant that day.
Traditional dishes at home will use sea fish, this is more popular with everyday dishes too. In the North, Shkoder where we are from, nick name the fish ‘French Fish’ – only as the dams in this area were built by the french and populated with fish by them. French fish is generally white fish, I often use Pollock here in the UK which is a close match.
Cutting the fish into large slices in this recipe means one whole fish can feed a family – large fish seems to be a popular choice.
Making this dish is really simple and the smell that fills your house while cooking is so yummy, it is hard to wait for the full setting time before having a little taste!
Prepare the Base for the Fish
On a casserole tray or dish, layer the tomato equally spaced out using one slice for every piece of fish you have. Depending on the size of fish, one piece should be enough per person (as per recipe) but you may wish to add two as I do if we are not having any sides. Place one or two slices of garlic on top then sprinkle with some dried vegetable stock.
Adding the Fish
Place one piece of fish on each tomato base then, on top of the fish, add some more garlic, drizzle olive oil over the top and then season with some more stock, salt, pepper and the parsley.
Bake the Fish
Bake in the oven on 180 degrees for 25 minutes, ensure the oven is hot before putting the fish in. I let the baked fish sit in the oven (slightly ajar) for 15 minutes before serving, this allows the fish to cool.