Baked Fish Pepparmix

Who wants more fish?



This is certainly another attempt to stay healthy, finish the rest of the fish fillets we have opened earlier and of course, experiment!

For lack of a better title, we call this food Baked Fish Peppermix (after Santa Maria's spice). We have always had the problem of cooking fish and ending up eating them too dry. Most often, we forget  to switch the timer on while working or watching our favorite tv series. I think we found a solution for that. Not eating dried up fish in the oven that has strong taste is our preference. Chili and lime and peppers with butter and fish is definitely quite a ride you will not forget.

Ingredients

Pepparmix (Five Peppers)

Chili and Lime by Santa Maria

Lemon or lime

Directions

1. Place a bit of butter on the surface of the baking pan.
2. Place the fish on top of it.
3. Sprinkle a bit of Chili & Lime.
4. Add in Santa Maria's Pepparmix according to preference. We have put in a LOT because I fish spicy sometimes, especially for this recipe.
5. Sprinkle a bit more Chili & Lime.
6. Squeeze in 1/2 lemon or lime.
7. Add more butter before baking.
8. Bake for 200°C for 30-35 minutes.

Squeeze half the lemon or lime onto the plate before serving. Now that is a plate of spicy and sour. Serve with cheese and bread or vegetables.

Availability of Ingredients

• Chili and Lime seems to be a special mix made by Santa Maria. I am assuming this as the cover is silver and different from all the other spices. If such does not exist in your area, one can use Cayenne or just Chili pepper and just use half a lemon or lime more to the mixture.
• Gouda ost would definitely be the best one to pair up with this fish recipe.
• Butter seems healthier to use than margarine. We personally prefer Bregott by Arla, the blue one (mellan). Product is found at Arla's page. Using the green one with salt is also okay.