Summary

Ingredients

• 4 fish fillet (s) (saithe) approx. 160 g each
• 2 lemon (s), untreated
• 6 sprigs rosemary
• 2 teaspoons capers
• 4 anchovy fillet (s)
• 200 ml white wine, dry
• 6 tablespoon olive oil
• salt and pepper

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Instructions

1. Preheat the oven to 190 ° C (convection). Wash the lemons with hot water, grate and cut into wafer-thin slices. Wash the rosemary, shake dry, pluck the needles off and chop up a little.
2. Oil a baking dish with 1 tablespoon of olive oil. Place the fish fillets side by side in the baking dish. Sprinkle with salt, pepper, rosemary and 3 tablespoons of olive oil. Spread the lemon slices on top in a fan shape. Spread the halved anchovy fillets and capers on top. Pour another 2 tablespoons of olive oil over it and pour on the white wine.
3. Put everything in the oven for about 15-18 minutes.
4. Fresh Italian white bread or ciabatta tastes best with it.