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| What You Need: |
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3 pound fish
1 leek
1 tablespoon chervil, chopped small
1 teaspoon cumin
1 teaspoon salt
2 teaspoons red pepper
¾ pint olive oil (approx)
6 oz stalks of parsley
5 tablespoons lemon juice
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| How To Cook: |
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1. Cut the fish into 3-inch squares.
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2. Crush the leek in a mortar with the chervil and cumin and mix with the salt, red pepper and oil.
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3. Cover the bottom of a deep earthenware dish with the parsley stalks, lay the pieces of fish over them, then pour the sauce over, adding 8 tablespoons water and then the lemon juice.
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4. Cook for about ½ hour with the lid on, and then grill for 15 minutes.
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5. Serve in the same dish.
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6. This dish can be allowed to cool and then heated up again for a few minutes before serving.
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