Name: Fish Baked in a Dough Jacket
Yield: Serves Four to Six
Ingredients: 100–120 ml/3½–4 fl oz/⅓–½ cup milk and warm water combined; lemon wedges and courgette (zucchini) and dill salad, to serve; 225 g/8 oz/2 cups strong white bread flour, sifted; 7 g/¼ oz sachet easy-blend (rapid-rise) dried yeast; 1.5 ml/¼ tsp salt; 1 egg, beaten; about 1 kg/2¼ lb whole fish, such as grey mullet, red snapper or pompano, skinned and cleaned; flaked sea salt; sprigs of fennel, to garnish

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Wrap a whole fish up in bread dough then bake until the dough becomes a crisp case and the fish a flavourful, tender filling. Serve with a zchug or hoisin sauce.

Ingredients

about 1 kg/2¼ lb whole fish, such as grey mullet, red snapper or pompano, skinned and cleaned
flaked

Method

Preheat the oven to 180°C/350°F/Gas 4. Pat the fish dry with kitchen paper and sprinkle inside and out with salt. Cover and chill the fish until the dough is ready for use.
Put the flour and salt into a large mixing bowl and stir in the yeast evenly. M

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Fish Baked in a Dough Jacket

Ingredients

Method

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