Fish with tartar sauce has become a classic for a long time. The original recipe for the sauce is cooked on yolks and resembles the preparation of mayonnaise. The lighter version of the sauce is just as tasty. Try it.
It is necessary
- - 500 g fish fillet (king bass, sole, tuna, sturgeon)
- - 1 lime
- - 1 tsp dried oregano
- - 1 tsp. olive oil
- - 1 tsp. soy sauce
- - salt and pepper to taste
- For the sauce:
- - 200 g unsweetened yogurt
- - 1 clove of garlic
- - 2 tbsp. l. pickled capers
- - 6 large olives
- - a few feathers of green onions
- - 3 tbsp. l. cucumber pickle
- - salt and pepper to taste
Instructions
Step 1
Rinse the fish fillets with water and pat dry with a paper towel. Toss olive oil in a bowl with whole lime juice, soy sauce, dried oregano, salt and pepper. In this sauce, marinate the fish and leave to soak for 40 minutes.
Step 2
During this time, prepare the fish sauce. Peel the garlic and chop finely or chop with a mortar and pestle. Cut the olives in half and remove the seeds, cut into small cubes. Rinse the capers under running water and dry slightly, cut into halves. Rinse green onions under running water, dry and chop finely. In a bowl, combine yogurt, garlic, olives, capers, green onions, cucumber pickle, salt and pepper.
Step 3
Cover the baking sheet with foil, giving it the shape of a box. Place the fish in it and bake in an oven preheated to 200 C for 20 minutes. After cooking, give the fish a little "rest" and absorb the juice that has been released. Serve with tartar sauce and garnish with a lemon or lime wedge.
