Spanish marinade [for fish] from Moro: The Cookbook by Samantha Clark and Samuel Clark

  • lemons
  • thyme
  • store-cupboard ingredients
  • smoked paprika

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on May 02, 2012

    p. 180 With a lovely piece of wild salmon on the menu for tonight, I was delighted to find this recipe for a Spanish marinade. Prep is super-simple and quick though the authors do suggest that the fish marinade in the fridge for 1 – 2 hours. After adding the juice of one lemon, the marinade is quite runny so I spooned it over top of the fish and then rubbed it in with the back of a spoon. I had plenty left over so I froze the rest for another night. While the fish looked lovely when it came out of the oven and the fish itself tasted good, there was very little flavour at all from the marinade. Next time I think I’d add the lemon juice by the tablespoon to taste. I think it just washed out the flavours. I served this with steamed brown basmati rice and some grilled asparagus with a honey & sherry vinaigrette from The New Spanish Table (reviewed in the adjunct thread). The asparagus was awesome!

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