Gut the eel, clean it. Cut into 10 cm long pieces. Salt. Place side by side in an ovenproof dish. Place lemon slices without seeds and a piece of bay leaf spice between each eel piece. Spread butter evenly over the fish. Roast in hot oven for about half an hour until nicely browned.
A quick hearty lunch. Or an easy guest meal for any fish lover.
Serve with: Toast without butter because the eel is fatty enough. Or parsley potatoes and cucumber salad.
Preparation
20 min.
Preparation
35 min
Menu Volume 1 Page 2
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