Ingredients with Measurements:
- 2 whole vobla fish, cleaned and gutted
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, whisk together the honey, Dijon mustard, olive oil, lemon juice, salt, black pepper, minced garlic, and fresh thyme leaves.
4. Place the vobla fish on the prepared baking sheet.
5. Brush the honey-mustard mixture all over the fish, making sure to coat both sides.
6. Bake the vobla fish in the preheated oven for 20-25 minutes, or until the flesh is cooked through and flakes easily with a fork.
7. Remove the vobla fish from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
2 servings
Nutritional information:
Calories: 480
Fat: 25g
Carbohydrates: 29g
Protein: 36g
Substitutions for ingredients:
- Honey: maple syrup, agave nectar, or brown sugar
- Dijon mustard: yellow mustard or whole grain mustard
- Olive oil: vegetable oil or canola oil
- Lemon juice: lime juice or apple cider vinegar
- Fresh thyme leaves: dried thyme or rosemary
Variations:
- Add sliced lemons or oranges to the baking sheet for extra flavor.
- Use different types of fish, such as salmon or trout, instead of vobla.
- Add chopped fresh parsley or cilantro to the honey-mustard mixture for a pop of color and flavor.
Tips and tricks:
- Make sure to thoroughly clean and gut the vobla fish before cooking.
- If the honey-mustard mixture is too thick, add a splash of water to thin it out.
- Serve the vobla fish with a side of roasted vegetables or a simple green salad.
Storage instructions:
Leftover vobla fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the vobla fish, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the vobla fish on a bed of fresh greens or with a side of roasted vegetables.
Garnishes:
Garnish the vobla fish with fresh herbs, such as parsley or cilantro, and a sprinkle of lemon zest.
Pairings:
Pair the vobla fish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, green salad, or garlic mashed potatoes.
Troubleshooting advice:
- If the honey-mustard mixture is too thin, add more honey or mustard to thicken it up.
- If the vobla fish is overcooked, it will be dry and tough. Make sure to check the fish frequently while it's baking to avoid overcooking.
Food safety advice:
Make sure to thoroughly clean and gut the vobla fish before cooking to avoid any potential foodborne illnesses.
Food history:
Vobla is a type of fish commonly found in Russia and other parts of Eastern Europe. It is often served as a snack or appetizer, and is typically seasoned with salt and pepper.
Flavor profiles:
The honey-mustard mixture adds a sweet and tangy flavor to the vobla fish, while the fresh thyme leaves add a subtle herbaceous note.
Serving suggestions:
Serve the vobla fish as a main course or as an appetizer at a dinner party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian