Mediterranean-Style Herring

Mediterranean-style herring © kvalifood.com

Mediterranean-style herring is herring cooked the southern European way — browned in a pan with basil tucked inside, then baked in the oven with mushrooms, tomatoes, and shallots. It’s a good alternative to the classic Danish fried herring. Serve with bread and salad.

Ingredients

Yields 4 servings

  • 8 boned herrings
  • 1 bunch fresh basil (or 1–2 tsp dried)
  • 2–3 tbsp all-purpose flour
  • salt
  • ¼–½ tsp mild paprika
  • 1–2 tbsp oil
  • 6 shallots, thinly sliced
  • 1–2 garlic cloves, thinly sliced
  • 250 g mushrooms, sliced
  • 3–4 tomatoes, cut into wedges
  • 50–100 ml water
  • 2 tbsp lemon juice

To serve

  • baguette (or other bread)
  • green salad

Directions

Prepare the herrings

Preheat the oven to 400°F (200°C). Rinse the herrings and pat them dry. Score each herring twice along the back. Tuck a sprig of basil inside each fish. Mix the flour with salt and paprika. Coat the herrings in the seasoned flour.

Fry the onions and herrings

Heat a little oil in a pan. Sauté the shallots and garlic until the onions are soft. Remove from the pan. Brown the herrings over high heat in the remaining oil. Remove from the pan.

Bake in the oven

Spread the mushroom slices across the bottom of a greased ovenproof dish. Place the herrings on top. Arrange the tomato wedges along the sides and scatter the onion mixture over the herrings. Deglaze the pan with the water and lemon juice and pour it over the dish. Sprinkle with chopped basil. Cover the dish with a lid or foil. Bake in the middle of the oven for 15–20 minutes.

Serving

Serve straight from the dish with bread and green salad.

Notes

  • The dish can also be made with mackerel or garfish instead of herring.
  • Fresh basil gives the best result. Parsley is a good substitute if basil is not available.
  • Brown the herrings quickly over high heat so they hold together — don’t leave them too long in the pan.
  • Baking time is short: herrings are thin fish and dry out quickly. Covering the dish with foil or a lid is important.
  • The dish can be prepared oven-ready several hours in advance.