Ingredients with Measurements:
- 4 Balyk fillets (salmon or trout)
- 1/2 cup pitted Kalamata olives, chopped
- 2 tablespoons capers, drained
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the olives, capers, olive oil, lemon juice, oregano, salt, and pepper.
3. Place the balyk fillets in a baking dish and spoon the olive and caper mixture over them.
4. Cover the dish with aluminum foil and bake for 20-25 minutes, or until the fish is cooked through.
5. Remove the foil and broil for 2-3 minutes to brown the top.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 15g
Protein: 25g
Carbohydrates: 3g
Fiber: 1g
Sugar: 0g
Sodium: 500mg
Substitutions for ingredients:
- Balyk fillets can be substituted with any other fish fillets.
- Kalamata olives can be substituted with any other type of olives.
- Capers can be substituted with chopped pickles or gherkins.
Variations:
- Add chopped tomatoes or roasted red peppers to the olive and caper mixture.
- Use fresh herbs instead of dried oregano.
- Add a splash of white wine to the olive and caper mixture.
Tips and tricks:
- Make sure to pat the fish fillets dry before adding the olive and caper mixture.
- If the fish is not cooked through after 25 minutes, cover with foil and bake for an additional 5-10 minutes.
- Serve with a side of roasted vegetables or a simple salad.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the balyk fillets on a bed of rice or quinoa, and garnish with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges, fresh herbs (such as parsley or dill)
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Crusty bread or garlic bread
Suggested side dishes:
- Roasted vegetables (such as asparagus, broccoli, or Brussels sprouts)
- Simple salad with mixed greens and a lemon vinaigrette
Troubleshooting advice:
- If the fish is dry, try adding a bit more olive oil to the olive and caper mixture.
- If the fish is not cooked through, cover with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Balyk is a traditional Russian dish made from salted and smoked fish. Olives and capers are not typically used in Russian cuisine, but they add a Mediterranean twist to this recipe.
Flavor profiles:
Salty, tangy, and savory
Serving suggestions:
Serve hot with a side of rice or quinoa, and a simple salad.
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Region: Russian