Armenian-Style Cold Pickerel
- Low fat
- Gluten free
- Lactose free
- Peanut free
Ingredients
- 1 bunch flat-leaf parsley, chopped
- 7 green onions, thinly sliced
- 4 cloves garlic, minced
- 6 thin slices ginger
- 2 bay leaves
- 1-1/2 tsp (7 mL) salt
- 1/2 tsp (2 mL) black pepper
- 2 pickerel fillets (each about 1 lb/500 g) or 1 whole pickerel cut in thick steaks
- 1/3 cup (75 mL) extra-virgin olive oil
- 3 lemons (approx)
Preparation
Stir together parsley, onions and garlic; spread half on bottom of large nonstick or cast-iron skillet and place ginger and bay leaves on top.
Sprinkle salt and pepper all over fillets; arrange on parsley mixture and top with remaining parsley mixture. Drizzle with oil, then 1/4 cup/60 mL water.
Remove and discard peel and white pith from lemons; thinly slice lemons, removing seeds. Spread single layer of slices over parsley mixture to completely cover.
Bring to boil; cover, reduce heat to medium-low and simmer, uncovering for the last 5 minutes, until thickest part of fish flakes easily with fork, about 25 minutes. Let cool.
Transfer to serving platter, removing bay leaves; cover and refrigerate until chilled, about 2 hours.
Makes 6 servings.
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