Labels:
FISH
Ingredients:
* 4 x 120g skinless salmon or ocean trout fillets
* 1/3 cup (80ml) light soy sauce
* 2cm piece ginger, very finely shredded
* 1/3 cup (80ml) sweet chilli sauce
* Steamed rice, to serve
* 4 spring onions, thinly sliced on the diagonal
1. Preheat the oven to 200°C. Place fish in a shallow baking dish. Combine soy, ginger and sweet chilli sauce, then pour over fish.
2. Cover with foil and bake for 8 minutes, or until just cooked through.
3. Serve fish on rice, drizzled with sauce and garnished with spring onion.
Showing posts with label FISH. Show all posts
Showing posts with label FISH. Show all posts
Baked fish on vegetables
Labels:
FISH
Ingredients:
* 2 zucchinis, cut into wedges
* 2 red onions, cut into wedges
* 3 tomatoes, cut into wedges
* 1/4 cup pitted black olives
* 1/4 cup (60ml) olive oil
* 4 x 180g thick skinless white fish fillets (such as ling)
* 1 small garlic clove, crushed
* 1 tbs lemon juice
* 1 tbs Dijon mustard
* 1/2 cup roughly chopped flat-leaf parsley
1. Preheat the oven to 200°C.
2. Toss the zucchini, onion, tomato and olives with 1 tablespoon of the oil in a baking dish. Brush another tablespoon of oil over the fish and place on the vegetables. Place in the oven and bake for 25-30 minutes until cooked through.
3. Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing.
4. Divide the cooked vegetables among plates and top each with a piece of fish.
5. Drizzle the fish with the dressing and scatter with chopped parsley.
Ingredients:
* 2 zucchinis, cut into wedges
* 2 red onions, cut into wedges
* 3 tomatoes, cut into wedges
* 1/4 cup pitted black olives
* 1/4 cup (60ml) olive oil
* 4 x 180g thick skinless white fish fillets (such as ling)
* 1 small garlic clove, crushed
* 1 tbs lemon juice
* 1 tbs Dijon mustard
* 1/2 cup roughly chopped flat-leaf parsley
1. Preheat the oven to 200°C.
2. Toss the zucchini, onion, tomato and olives with 1 tablespoon of the oil in a baking dish. Brush another tablespoon of oil over the fish and place on the vegetables. Place in the oven and bake for 25-30 minutes until cooked through.
3. Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing.
4. Divide the cooked vegetables among plates and top each with a piece of fish.
5. Drizzle the fish with the dressing and scatter with chopped parsley.
Pan-fried fish with tabouli
Labels:
FISH
Ingredients (serves 4)
* 170g (1 cup) burghul
* 2 large vine ripened tomatoes, quartered, deseeded, finely chopped
* 1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
* 1/4 cup chopped fresh continental parsley
* 1/4 cup chopped fresh mint
* 6 shallots, ends trimmed, pale section only, finely chopped
* 2 tbs fresh lemon juice
* 2 tsp olive oil
* 1/2 tsp ground cinnamon
* Olive oil, extra, to grease
* 4 (about 150g each) firm white fish fillets (such as ling)
* 2 lemons, halved
Method
1. Place the burghul in a heatproof bowl. Add enough boiling water to cover. Set aside for 20 minutes to soak. Drain and remove as much liquid as possible. Transfer to a large bowl.
2. Stir in the tomato, cucumber, parsley, mint, shallot, lemon juice, oil and cinnamon. Taste and season with pepper.
3. Preheat a barbecue flat plate or large frying pan on high. Brush with oil to lightly grease. Add the fish and cook for 2 minutes each side or until the fish flakes easily when tested with a fork in the thickest part. Add the lemons, cut-side down, and cook for 1-2 minutes or until golden and caramelised.
4. Divide the tabouli among serving plates. Top with the fish and serve with the caramelised lemon.
Preparation Time
20 - 40 minutes
Cooking Time
5 minutes
1. Place the burghul in a heatproof bowl. Add enough boiling water to cover. Set aside for 20 minutes to soak. Drain and remove as much liquid as possible. Transfer to a large bowl.
2. Stir in the tomato, cucumber, parsley, mint, shallot, lemon juice, oil and cinnamon. Taste and season with pepper.
3. Preheat a barbecue flat plate or large frying pan on high. Brush with oil to lightly grease. Add the fish and cook for 2 minutes each side or until the fish flakes easily when tested with a fork in the thickest part. Add the lemons, cut-side down, and cook for 1-2 minutes or until golden and caramelised.
4. Divide the tabouli among serving plates. Top with the fish and serve with the caramelised lemon.
Ingredients (serves 4)
* 170g (1 cup) burghul
* 2 large vine ripened tomatoes, quartered, deseeded, finely chopped
* 1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
* 1/4 cup chopped fresh continental parsley
* 1/4 cup chopped fresh mint
* 6 shallots, ends trimmed, pale section only, finely chopped
* 2 tbs fresh lemon juice
* 2 tsp olive oil
* 1/2 tsp ground cinnamon
* Olive oil, extra, to grease
* 4 (about 150g each) firm white fish fillets (such as ling)
* 2 lemons, halved
Method
1. Place the burghul in a heatproof bowl. Add enough boiling water to cover. Set aside for 20 minutes to soak. Drain and remove as much liquid as possible. Transfer to a large bowl.
2. Stir in the tomato, cucumber, parsley, mint, shallot, lemon juice, oil and cinnamon. Taste and season with pepper.
3. Preheat a barbecue flat plate or large frying pan on high. Brush with oil to lightly grease. Add the fish and cook for 2 minutes each side or until the fish flakes easily when tested with a fork in the thickest part. Add the lemons, cut-side down, and cook for 1-2 minutes or until golden and caramelised.
4. Divide the tabouli among serving plates. Top with the fish and serve with the caramelised lemon.
Preparation Time
20 - 40 minutes
Cooking Time
5 minutes
1. Place the burghul in a heatproof bowl. Add enough boiling water to cover. Set aside for 20 minutes to soak. Drain and remove as much liquid as possible. Transfer to a large bowl.
2. Stir in the tomato, cucumber, parsley, mint, shallot, lemon juice, oil and cinnamon. Taste and season with pepper.
3. Preheat a barbecue flat plate or large frying pan on high. Brush with oil to lightly grease. Add the fish and cook for 2 minutes each side or until the fish flakes easily when tested with a fork in the thickest part. Add the lemons, cut-side down, and cook for 1-2 minutes or until golden and caramelised.
4. Divide the tabouli among serving plates. Top with the fish and serve with the caramelised lemon.
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