Baked Eel Recipe

Origin: Anguilla Period: Traditional

Ingredients:

120ml olive oil
2 tbsp white wine vinegar
2 bay leaves
1 tsp sea salt
1/2 tsp freshly-ground black pepper
1 tbsp fresh breadcrumbs
900g eel (eg conger), skinned and cut into 10cm fillets
12 fresh bay leaves (or more)

Baked Eel Preparation:

Method:

Combine the oil, vinegar, 2 bay leaves and breadcurmbs in a bowl. Season well with salt and black pepper then add the eel pieces. Toss to combine and set aside to marinate for 3 hours, turning frequently.

In the meantime soak your bamboo skewers in a bowl of water. When the eel is ready thread onto the skewers, alternating the fish pieces with the bay leaves.

Place the meat in a greased baking dish and transfer to an oven pre-heated to 180°C. Bake for about 30 minutes, turning every five minutes or so as the meat cooks. Use the remaining marinade to brush the fish each time you turn it.

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