Poisson au Four Citron Confit et Poivre de Penja by @niangcook

1h5
Medium

3 servings

🍋

1

Preserved Lemon

🟡

15 ml

Mustard

🌶️

1 tbsp

Penja Pepper

🩷

8 g

Pink Peppercorns

🧄

12 g

Garlic

🍋

22 ml

Lime

🌿

Coriander

🫒

45 ml

Olive Oil

🧂

6 g

Salt

🌶️

1 g

Chili Powder

🐟

3 whole fish

Sea Bream

🥣

45 ml

Mayonnaise

🥛

30 ml

Thick Creme Fraiche

🍋

1

Lime

🧅

35 g

Shallot

🌿

Coriander

🌿

5 g

Parsley

🌶️

8 g

Pepper

🧂

Salt

Preparation Steps

  1. Step 1/15

    Finely chop the preserved lemon pulp, cilantro, and garlic cloves.

    preserved lemon pulp
    fresh cilantro
    garlic cloves
    🔪knife
    🪵cutting board

  2. Step 2/15

    Combine the preserved lemon pulp, mustard, crushed Penja pepper, crushed pink peppercorns, garlic cloves, lime juice, cilantro, olive oil, salt, and chili powder in a mixing bowl.

    preserved lemon pulp
    mustard
    crushed Penja pepper
    crushed pink peppercorns
    garlic cloves
    lime juice
    fresh cilantro
    olive oil
    salt
    chili powder
    🥣mixing bowl
    🥄measuring spoon
    🍋citrus juicer

  3. Step 3/15

    Taste the marinade and adjust the salt, crushed Penja pepper, or chili powder to preference.

    salt
    crushed Penja pepper
    chili powder
    🥣mixing bowl
    🥄measuring spoon

  4. Step 4/15

    Clean and pat dry the 3 royal sea bream, making sure they are scaled and gutted.

    royal sea bream
    🔪knife
    🪵cutting board

  5. Step 5/15

    Make several shallow diagonal cuts through the skin on both sides of each royal sea bream.

    royal sea bream
    🔪knife
    🪵cutting board

  6. Step 6/15

    Brush half of the marinade over the royal sea bream, coating the cavities, skin, and slits.

    royal sea bream
    🖌️pastry brush
    🥣mixing bowl

  7. Step 7/15

    Cover the marinated royal sea bream and refrigerate for at least 120 min.

    royal sea bream
    🍪baking sheet
    📜parchment paper

  8. Step 8/15

    Preheat the convection oven to 190°C / 375°F.

  9. Step 9/15

    Lightly oil the baking sheet and arrange the marinated royal sea bream on it.

    olive oil
    royal sea bream
    🍪baking sheet

  10. Step 10/15

    Cover the royal sea bream with parchment paper and bake at 190°C / 375°F for 25 min.

    royal sea bream
    🍪baking sheet
    📜parchment paper

  11. Step 11/15

    Remove the parchment paper and brush the remaining marinade over the upper side of each royal sea bream.

    royal sea bream
    🖌️pastry brush
    🍪baking sheet
    📜parchment paper

  12. Step 12/15

    Grill the royal sea bream at 190°C / 375°F for 10 min, until golden and the flesh flakes easily.

    royal sea bream
    🍪baking sheet

  13. Step 13/15

    Chop the shallot, remaining cilantro, and parsley.

    shallot
    fresh cilantro
    fresh parsley
    🔪knife
    🪵cutting board

  14. Step 14/15

    Blend the mayonnaise, crème fraîche, lime juice, shallot, cilantro, parsley, salt, and crushed Penja pepper until smooth.

    mayonnaise
    crème fraîche
    lime juice
    shallot
    fresh cilantro
    fresh parsley
    salt
    crushed Penja pepper
    🍋citrus juicer
    🥄measuring spoon

  15. Step 15/15

    Serve the hot baked royal sea bream with the green sauce on the side.

    royal sea bream
    mayonnaise
    crème fraîche

Composition

Ingredients

Types

Condiment, Oil, Seasoning, Spice, Vegetables

Ingredients

Preserved lemon, Mustard, Penja pepper, Pink peppercorns, Garlic, Lime, Coriander, Olive oil, Salt, Chili powder, Sea bream, Mayonnaise, Thick creme fraiche, Shallot, Parsley, Pepper

Allergens

Mustard, Egg

Dietetics

Dietary regimen

Pescatarian, Gluten-free, Low-carbohydrate, Ketogenic

Calories

510 kcal

Macro nutrients

Protein: 46g, Fat: 30g, Carbohydrates: 7g, Fiber: 2g, Saturated fat: 7g

Nutritional Information

Minerals

Sodium: 820mg, Potassium: 720mg, Phosphorus: 360mg, Selenium: 55mcg

Vitamins

Vitamin D: 10mcg, Vitamin B12: 5mcg, Vitamin C: 18mg, Vitamin A: 80mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

35 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, knife, cutting board, measuring spoon, pastry brush, baking sheet, parchment paper, citrus juicer

Appliances

convection oven, blender

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weekend meal, Family meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Cameroonian, North African, Mediterranean, African fusion

Geographic

Cameroon, Penja

Various

Aspect

Texture

Tender, Moist, Creamy, Silky, Lightly crisp

Flavors

Citrusy, Peppery, Herbal, Tangy, Savory, Spicy, Briny, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked fish out for longer than 2 hours,Keep away from direct sunlight and heat), fridge : 2 days (Store in an airtight container,Cool cooked fish before refrigerating,Keep at or below 4°C / 40°F,Store green sauce separately), freezer : 2 months (Freeze cooked fish in an airtight freezer-safe container,Freeze sauce separately if needed,Thaw overnight in the refrigerator)