You can use any salmon, swordfish, cod or tuna for this recipe, as capers, fennel, celery and lemon juice are great accompanying flavours for just about all fish. If using tuna, remember it only needs to be seared for a very short amount of time, as you don’t want to overcook and ruin a fine-quality cut.
I always feel like I’m the last one to pick up my kids from school, probably because I always think that I have more time than I actually do or that I can get from A to B faster than I really can. Copenhagen’s Torvehallerne Market is practically next door to the school, and I stop in just about every day before picking them up. Of course, once I’m there I have to get a coffee, and then I bump into a friend and stop to chat for what seems like only a minute, and all of a sudden time has gotten away from me and I know I’ll only have a half-hour to cook dinner when we get home. Fortunately, this baked fish takes even less time than that. It’s a go-to for busy weeknights.
Fiskesuppe, as it’s called in Norwegian, can be found at nearly every restaurant on the Lofoten Islands of northern Norway.
Ingredients
This fish-enhanced garlic soup is the humblest soup and also one of the most flavorful.
Miso tends to burn when broiling, so be very careful that the fish is not close to the heat source. Also do not forget to oil the grill with a mild oil such as rapeseed. The miso dries out on the skin, giving the fish a slight crust and a moist center.