Marinated Fish With Allspice and Capers

Name: Marinated Fish With Allspice and Capers
Yield: Serves Six to Eight
Ingredients: 120 ml/4 fl oz/½ cup olive oil salad, dill pickles and bread, to serve; 1 onion, thinly sliced; 25 ml/1½ tbsp capers, drained and chopped; 1 bay leaf; 2 dill pickles, diced; salt and ground black pepper; 150 ml/¼ pint/⅔ cup wine vinegar; 400 ml/14 fl oz/1⅔ cups water; 150 ml/¼ pint/⅔ cup good fish stock; 50 ml/2 fl oz/¼ cup dry sherry; 1.75 kg/4 lb tuna, carp or pike steaks; 2.5 ml/½ tsp allspice; 6 white peppercorns; 75 g/3 oz/6 tbsp extra virgin olive oil; 2 cloves

Preparation info

Serves
Six to Eight

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

An a Shkenazic dish with possible Sephardic roots. Enjoy this pickled, cooked fish with a glass of cool beer, pumpernickel bread and pickles.

Ingredients

1.75 kg/4 lb tuna, carp or pike steaks
75 g/

Fish course
Pescatarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Put the fish steaks into an ovenproof dish and brush with the butter. Sprinkle over the sherry. Season well and bake for