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Posts Tagged ‘fish fillets’

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:

1 1/2 pounds white fish fillets
Cooking spray
1 tbsp fresh lime juice
1 tbsp light mayonnaise
1/8 tsp onion powder
1/8 tsp black pepper
1/2 cup fresh breadcrumbs
1 1/2 tbsp butter or margarine (melted )
2 tbsp chopped fresh parsley

What you do:

Preheat oven to 220C / 425F / gas mark 7

Place fish in an 11 x 7-inch baking dish coated with cooking spray.
Mix together the lime juice, mayonnaise, onion powder, and pepper in a small bowl, then spread over fish.Sprinkle with breadcrumbs; drizzle with butter. Bake for 20 minutes or until fish flakes easily when tested with a fork.

Sprinkle with parsley.
Serve hot.

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What you need:

4 6oz / 175 g fish fillets
grated rind & juice of 2 lemons
2 tbsp olive oil ( plus a little extra for brushing)
4 oz / 115 g Gruyere cheese ( grated)
2 tbsp fresh bread crumbs
4 tbsp creme fraiche
3 garlic cloves crushed or finely chopped
salt & pepper

What to do:

Preheat the oven to 200C / 400F / gas mark 6.
Brush an ovenproof dish with oil and place the fillets in it ( in a single layer).
Sprinkle with a little lemon juice, then season with the salt pepper.
In a bowl, mix together the cheese, garlic, oil, creme fraiche, breadcrumbs, lemon rind & the rest of the lemon juice into a paste.
Spread the cheese paste over the fish fillets evenly.
Place in the oven & bake for around 12 to 15 mins or until the fish is cooked all through.
Serve hot.

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