Did you know baked fish is the only entree mentioned by name in the book HEIDI? That’s lucky for me, since right now it’s the middle of Lent. Talk about a perfect time to test out fish recipes!
Heidi eats this dish while staying in Frankfurt with the Sessemans. Although they’re an affluent family who could afford to make this dish super fancy if they wanted, the Sessemans’ kind, down-to-earth demeanor made me feel like they’d appreciate a simple recipe that let quality ingredients shine. I used walleye, which is genetically similar to zander, a fish native to Germany (and Heidi’s home country of Switzerland!). Fresh lemon, oregano, and garlic were all the dressing it needed to create a refined dish celebrating delicate, tender fish. Also, I found out “oregano” means “the brightness of the mountain,” which is perfect for this book!
I enjoyed the simplicity of the flavors in this dish. Everything was fresh and light, a perfect reminder of the “the brightness of the mountain.” Enjoy!
A
Lemon Garlic Baked Fish with Oregano
“He came to Heidi now with a dish of small baked fishes. For a long time the child did not move; then turning her eyes to the butler, she said: ‘Must I eat that?’ Sebastian nodded, but another pause ensued. ‘Why don’t you give it to me?’ the child quietly asked, looking at her plate. The butler, hardly able to keep his countenance, was told to place the dish on the table and leave the room. When he was gone, Miss Rottenmeier explained to Heidi with many signs how to help herself at table.”
— Heidi
INGREDIENTS:
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp finely chopped fresh oregano
- 4 4.5-oz walleye fillets, skin on
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 small lemons
Makes 4 small walleye fillets
INSTRUCTIONS:
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- Preheat oven to 400°. In a small bowl, stir together the olive oil, garlic, and oregano. Set aside.
- Pat fillets dry with a paper towel. Brush on both sides with olive oil mix, then sprinkle with salt and pepper.
- Place skin-down on a baking sheet and bake for 10 minutes. In the meantime, slice your lemons into thin disks. Flip the fillets skin-up and place lemon slices on top. Return to the oven for 10-15 more minutes until the filet is cooked through and flakes away when cut with a fork.
- Serve to Heidi while visiting her friends in Frankfurt.
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