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Ramadhan recipe: DoubleTree by Hilton Jakarta Diponegoro’s baked fish with gremolata sauce
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Baked fish with gremolata by Sea Grain Restaurant at DoubleTree by Hilton Jakarta Diponegoro. (JP/I Gede Dharma JS)
I
n the holy month of Ramadhan, baked fish with gremolata is one of the main courses offered by Sea Grain Restaurant & Bar at DoubleTree by Hilton Jakarta Diponegoro, Central Jakarta.
Executive chef Zulkarnain explained the searing technique used in grilling the grouper. He said the pan and oil should be at a high temperature. Also, when the fish’s skin is already crispy and its flesh turns brown, it is time to remove the fish from the pan and proceed to the next step: oven.
“So the fish will be cooked through in the oven, not in the pan,” said Zulkarnain.
Those who like to eat fish, especially local ones, can consider trying the recipe. (kes)
Read also: Ramadhan recipe: The Westin Jakarta’s 'bakwan’ jagung'
Ingredients:
- 300 g grouper fillet with skin
- Salt – as desired
- Ground black pepper – as desired
- Olive oil – as desired
- Gremolata sauce – as desired
Gremolata:
- 10 g parsley
- 15 g capers
- 25 g lemon (for its zest and juice)
- 15 g onion
- Olive oil – as desired
- Salt – as desired
- Ground black pepper – as desired
Method:
- To make gremolata, chop parsley and capers, place in a bowl.
- Add lemon zest, chopped onion, juice of one lemon, olive oil, salt and black pepper into the bowl. Mix well. Set aside.
- Season fish with salt and black pepper. Make sure that both sides of the fish are evenly covered with seasoning.
- Heat olive oil in a pan, place the fish on the pan and grill it until it is medium cooked.
- Put the fish on a tray and bake it in the oven at 180 degrees Celsius for about 10 minutes.
- Place the fish on a plate and pour gremolata on top.
