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Posts Tagged ‘fish’

What you need:

4 (6 oz) cod fish fillets
3 tbsp olive oil
salt
fresh ground black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp ground red pepper
1 clove garlic, minced
3 medium tomatoes, seeded and diced
2 tbsp orange juice
1/2 tsp salt

What you do:

Lightly oil your grill then heat.
Brush fillets with 1 tbsp of the oil, season with salt and black pepper to taste then  grill the fish until done around 8-10 minutes.

Heat remaining 2 tbsp oil in a small frying pan over high heat, add cumin, coriander and red pepper; cook until fragrant, 45 seconds; add garlic; cook, stirring constantly, 15 seconds.

Transfer spice mixture to a medium-sized bowl; add tomatoes, orange juice and salt to taste; stir gently to combine.

Top the hot fish with tomato mixture.

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What you need:

2 sweet potatoes (yams)  cut into chunks
250g potatoes, cut into chunks
500g white fish fillets
1 red chilli, finely chopped
2 tbsp chopped fresh coriander
100g polenta ( or breadcrumbs)
4 tbsp olive oil

What you do:

Place all of the potatoes in a pan of cold, salted water. Bring to the boil and simmer for 15 minutes, until tender. Drain, mash, and set aside to cool.

In the meantime, put the fish fillets in a saucepan and cover with cold water. Bring to the boil, then turn off the heat and leave to cook for 6-8 minutes.

Remove the fish fillets from the water, drain and flake into the mashed potato. Stir 1 red chilli and 2 tbsp chopped fresh coriander into the mixture, then adjust the seasoning to taste.

Shape the mixture into 8-10 balls, flatten them slightly and chill until ready to cook.

Place the polenta (or breadcrumbs) on a plate and roll the fishcakes in it, to coat. Heat 4 tbsp olive oil in a pan and fry the fishcakes for 4-5 minutes each side, until golden and piping hot.

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What you need:

2×200 g pieces of tuna, or 370g tinned tuna
350 g cold mashed potato
1 large French shallot, finely diced
1 tsp Dijon mustard
½ tsp cayenne pepper
Zest and juice of half a lemon
1 tbsp capers
3 sprigs parsley leaves, finely chopped
1 egg, lightly beaten

For the coating:
2 eggs, whisk with a little water
100 g flour
150 g panko breadcrumbs
Light olive oil, for frying

What you do:

Pre heat the oven to 190C / 375F /gas mark 5
Place the tuna fillets on a baking tray and lightly oil and season. Place in the oven and bake for 6 minutes or until the fish is just cooked.
Once the fish is cool, flake the (or simply add the canned tuna) into a large bowl with the mashed potatoes. Add the mustard, French shallots, cayenne, lemon juice and zest, capers, parsley and egg. Season to taste. With a wooden spoon, incorporate all the ingredients well. If the mixture seems a little wet add a little of the bread crumbs.

Divide the tuna mixture into golf ball size portions and roll to make perfect circles. Place on a baking tray and gently press down on each fish cake with a fork.

Dip the fish cakes in the flour, then the egg wash and finally into the bread crumbs. Shallow-fry the croquettes in the oil until golden and crispy. Place on some paper towelling and drain off the oil.
Serve hot.

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What you need:

5 g butter
1 tbsp olive oil
1 leek, Rinsed & finely chopped
1 onion peeled & finely chopped
3 potatoes (around 400g) peeled & diced
500ml semi skimmed milk
500ml fish or vegetable stock
2 dyed smoked haddock fillets (skin removed)
150g of frozen sweetcorn
1 handful of fresh parsley ( chopped)

What you do:

In a large saucepan, heat the butter & oil, then add the leek & onion & cook for 5 m ins.
Add the milk & stock, bring to the boil then simmer for around 5 mins.
add the haddock & sweetcorn & cook gently for 5 mins or until the fish is just cooked.
Add the parsley, season with freshly ground pepper & serve.
Serve with crusty bread.

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What you need:

2 small sea bass , scaled and gutted ( you can ask your fishmonger to do this)
1 fennel bulb , sliced
1 lemon , sliced
handful basil leaves , roughly torn
small handful black olives
1 tbsp olive oil

What you do:

Heat oven to 200C/400F/gas  mark 6.

Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.

Place the sea bass on top.

Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.

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What you need:

2 sirloin  fillet steaks
300g fresh egg noodles
4 spring onions
Half red onion
Handful bean sprouts
Handful coriander
1 tbsp teriyaki sauce

Soup Ingredients:

1.5 litres chicken stock

3 tablespoons chili sauce

5 tablespoons  thai fish sauce

What you do:

Mix the chili sauce and the thai fish sauce in a bowl.
Heat the chicken stock in a pan and add the chilli  & thai fish sauce mix.
Finely chop the spring onions and the chilli into fine strips. Finely cut the red onion into semi-circles
Divide the noodles between two large soup bowls
Finely chop the spring onions and the chilli into fine strips. Finely cut the red onion into semi-circles
Boil a kettle and blanch the bean sprouts in boiling water for 30 seconds. Then drain and rinse with cold water
Divide the bean sprouts and chilli between the two bowls
Lightly coat the steaks in oil. Sear for 2 minutes on both sides. Baste with the teriyaki sauce. Then cover and rest for 2 minutes
Slice the steaks into thin strips and divide them between the two bowls and top with the chopped spring onions
Quickly ladle the soup over. Garnish with coriander

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What you need:

2 1/2 lb / 1 kg of ready cooked mash potatoes
1 large or 2 small tins of drained pilchards ( bones removed)
1 oz / 25 g butter
1 clove of garlic ( crushed)
2 tbsp of chopped fresh parsley
2 oz / 50 g cheese ( grated)
1 tbsp of lemon juice
1 egg ( whisked)
5 oz /150 g fresh bread crumbs

What you do:

In a bowl , mix together the sardines, crushed garlic ,parsley and mashed potato together .
Season well and shape mixture into 10 fishcakes
Dip each cake in beaten egg and roll in breadcrumbs to coat
In a large frying pan heat the butter in a pan and fry fishcakes until golden.
Drain on paper kitchen towel and serve

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What you need:

8 ounces haddock or halibut fillets, cut into 1 1/2″ cubes

3 1/2 tbsp olive oil  (divided)
4 garlic cloves, sliced or crushed
4 anchovy fillets packed in oil, drained
1/4 tsp crushed red pepper flakes
1 large  tin whole peeled tomatoes &  their juices, coarsely puréed
1/4 cup halved, pitted oil-cured black olives
1/2 tsp kosher salt plus more
1/4 tsp freshly ground black pepper plus more
1lb  new potatoes, halved
2 large shallots, peeled, leaving root end intact, quartered
1/4 cup halved caper berries or 1 tbsp drained capers, rinsed
1 tbsp chopped  parsley

What you do:

pre heat the oven to 220 C / 425 F / gas mark 7

Heat 2 tablespoons oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3-4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. Stir in the olives; simmer for 5 minutes. Season with salt and pepper.

Arrange the shelves  in the upper & lower thirds of the oven.  Wrap an oven shelf in grease proofed paper.

Toss 1 tbsp of  oil, potatoes, shallots, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl to coat. Spread in a single layer on prepared oven shelf . Roast on top  of the oven shelf  for 18 minutes. Keep in oven.

Place fish in an large glass oven proof  dish. Drizzle with the remaining 1/2 tbsp oil and season with salt and pepper. Place on bottom oven rack and roast with  the potatoes until fish is just opaque in centre & the potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer.

Place the potatoes, shallots, and fish on a platter in an even layer. Spoon 1 1/2 cups puttanesca over the top &  garnish with caper berries and parsley.

Serve hot .

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What you need:

4 Fresh trout  gutted and rinsed
2 Lemons  cut into thin slices
4 oz /125 g  butter, melted
2 oz /60g  flaked Almonds
3 1/2 fl oz / 90ml Dry White Wine
1 pinch Salt
1 pinch fresh black Pepper
3 tbsp fresh parsley  (finely chopped)

What to do:

Preheat the oven to 200°C /400°F/Gas mark 6

Make 3 or 4 diagonal slashes about  1/4in /5mm  deep on either side of each fish. Place the fish side by side in a shallow ovenproof dish. Tuck the halved lemon slices into the slashes.

Spoon over half the melted butter.

Bake uncovered for 20 minutes or until the fish flakes easily with a fork.

In a small saucepan heat the remaining butter . Add the almonds and fry until lightly browned. Add the wine and season to taste with salt and pepper. Bring to the boil and bubble for 1–2 minutes.

Mix in the parsley and spoon the sauce over the trout.
Serve immediately.

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What you need:

2 whole mackerel, filleted
2 heaped tbsp apricot jam
1 or 2 chilies, chopped
500 ml white wine vinegar
2 cloves garlic, chopped

What to do:

To make the Blan Tjang

Mix together the apricot jam, chilies, garlic and vinegar together and set to one side.

On a preheated saucepan  pan, sear the mackerel fillets on each side and cook for a minute turning over once during cooking.

Once cooked remove the mackerel and place on a baking tray.

Spread the Blan Tjang mix over the mackerel and place under the grill for 4-5 minutes until a nice glaze appears and the fish is just cooked making sure you don’t overcook them and make sure it’s still nice and moist.

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