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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 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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