Wintry Weather Heading Our Way
News0 min ago
fish fillets
8 Answers
i love fish ie cod haddock etc but dont really know how to cook it any ideas fairly easy recipes please
Answers
1 to 8 of 8
Best Answer
No best answer has yet been selected by bigbus. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
With fish I never like to do a lot to mask it's simple flavour. My favourite is Haddock and I simply rub it with a little olive oil, sea salt and black pepper, then pan fry in a hot, non-stick pan for a couple of minutes each side. Be very careful not to overcook as it will dry out in a flash leaving you with something that resembles weetabix without the milk! Better to slightly undercook as it will continue cooking in it's own heat on the (warm) plate. A wedge of lemon on the side and a few boiled new potatoes dressed in butter and Parsley is all the accompaniment you need.
Cod with Fennel, Dill and Tomato
Recipe courtesy Rachael Ray
4 (8-ounce) portions cod fish
2 wedges lemon
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 bulb fennel, quartered, core cut away, thinly sliced
1 small to medium yellow skinned onion, thinly sliced
1/2 cup dry white wine
1 cup chicken broth
1 (15- ounce) can diced tomatoes, drained
Black pepper
A few large sprigs, in tact, plus 2 tablespoons chopped dill
Preheat oven to 375 degrees F.
Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and reserve.
Heat a large oven proof pan over medium heat. Add extra-virgin olive oil, fennel and onion and season with salt. Saute fennel and onions 7 to 8 minutes then add white wine and reduce a minute, then add broth. Add tomatoes and season with salt and pepper. Set fish into pan and spoon juices over the cod.
Add a few sprigs dill to the broth and set the pan into the hot oven to cook.
Cook 12 minutes, until fish is opaque. To serve, arrange cod on plate, top with vegetables and chopped fresh dill.
Recipe courtesy Rachael Ray
4 (8-ounce) portions cod fish
2 wedges lemon
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 bulb fennel, quartered, core cut away, thinly sliced
1 small to medium yellow skinned onion, thinly sliced
1/2 cup dry white wine
1 cup chicken broth
1 (15- ounce) can diced tomatoes, drained
Black pepper
A few large sprigs, in tact, plus 2 tablespoons chopped dill
Preheat oven to 375 degrees F.
Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and reserve.
Heat a large oven proof pan over medium heat. Add extra-virgin olive oil, fennel and onion and season with salt. Saute fennel and onions 7 to 8 minutes then add white wine and reduce a minute, then add broth. Add tomatoes and season with salt and pepper. Set fish into pan and spoon juices over the cod.
Add a few sprigs dill to the broth and set the pan into the hot oven to cook.
Cook 12 minutes, until fish is opaque. To serve, arrange cod on plate, top with vegetables and chopped fresh dill.
Cook in Curry Sauce
Recipe courtesy Jamie Oliver
5 tablespoons vegetable oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chiles, seeds removed and thinly sliced
A handful curry leaves, ripped into small pieces
2 thumb-sized pieces ginger
3 onions, peeled and chopped
6 tomatoes, chopped
1 teaspoon turmeric
1 teaspoon chilli powder
1 or 2 wineglasses water (about 10 ounces)
14 fluid ounces (400 milliliter) can coconut milk
Salt
Fish version:
4 (8-ounce/225 gram) haddock fillets, skinned and pin-boned
1 knob (1 tablespoon) tamarind paste
A very large handful baby spinach, optional
Chicken version:
4 chicken breasts, sliced into 1/2-inch (1 centimeter) strips
A few cashew nuts, toasted and crushed
Vegetarian version:
1 3/4 pounds (800 grams) mixed vegetables, chopped (potatoes, zucchini, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans)
Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add fenugreek, green chile, curry leaves, and ginger, stir & fry for a few minutes.
Using a food processor, chop the onion, add to pan, continue to cook. When brown & soft, add chili powder & turmeric.
Using the food processor, blend the tomatoes & add to the pan. Cook a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until the consistency of thick heavy cream. Season carefully with salt. Take this sauce as a base.
To make the fish curry, add the fish and tamarind to the sauce and simmer for about 6 minutes. Add some baby spinach at the end of the cooking time.
For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly colored, then add the sauce
Recipe courtesy Jamie Oliver
5 tablespoons vegetable oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chiles, seeds removed and thinly sliced
A handful curry leaves, ripped into small pieces
2 thumb-sized pieces ginger
3 onions, peeled and chopped
6 tomatoes, chopped
1 teaspoon turmeric
1 teaspoon chilli powder
1 or 2 wineglasses water (about 10 ounces)
14 fluid ounces (400 milliliter) can coconut milk
Salt
Fish version:
4 (8-ounce/225 gram) haddock fillets, skinned and pin-boned
1 knob (1 tablespoon) tamarind paste
A very large handful baby spinach, optional
Chicken version:
4 chicken breasts, sliced into 1/2-inch (1 centimeter) strips
A few cashew nuts, toasted and crushed
Vegetarian version:
1 3/4 pounds (800 grams) mixed vegetables, chopped (potatoes, zucchini, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans)
Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add fenugreek, green chile, curry leaves, and ginger, stir & fry for a few minutes.
Using a food processor, chop the onion, add to pan, continue to cook. When brown & soft, add chili powder & turmeric.
Using the food processor, blend the tomatoes & add to the pan. Cook a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until the consistency of thick heavy cream. Season carefully with salt. Take this sauce as a base.
To make the fish curry, add the fish and tamarind to the sauce and simmer for about 6 minutes. Add some baby spinach at the end of the cooking time.
For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly colored, then add the sauce
Smoked haddock is nice just poached in milk for about five or six mins Add a bay leaf to the milk and some peppercorns. Take it out ,bung a poached egg on top and a knob of butter and whatever veg you like on the side . .
Cod is nice in the oven in foil parcels .Butter the foil put the cod fillet on ,brush with oil and season ,lay slices of lemon and some parsley on top and a couple of halved cherry toms make a little parcel and bake for about 15 mins .
Or boil some new potatoes put them on a baking try and crush them with a potato masher -just enough to break the skins.Glug a bit of olive oil over them and bake for 30 mins In the meantime bake cod fillets with loads of grated cheese over them for 20 mins .Cook some peas ..chuck them over the spuds and put the cod fillets on top .Scrummy .
Cod is nice in the oven in foil parcels .Butter the foil put the cod fillet on ,brush with oil and season ,lay slices of lemon and some parsley on top and a couple of halved cherry toms make a little parcel and bake for about 15 mins .
Or boil some new potatoes put them on a baking try and crush them with a potato masher -just enough to break the skins.Glug a bit of olive oil over them and bake for 30 mins In the meantime bake cod fillets with loads of grated cheese over them for 20 mins .Cook some peas ..chuck them over the spuds and put the cod fillets on top .Scrummy .
Haddock with Bacon and Onions
Recipe courtesy Rachael Ray
2 pounds haddock filet, cut into 4 8-ounce portions
2 tablespoons lemon juice � about 1/4 lemon
Salt
EVOO � extra-virgin olive oil, for drizzling
1 tablespoon softened butter
6 slices smoky bacon, chopped
8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced-- A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are
widely available, so check for them in the local market.
1large clove garlic, finely chopped
1 cup Italian bread crumbs
1/4 cup flat-leaf parsley, a couple of handfuls, chopped
2 tablespoons capers, drained and chopped
2 plum tomatoes, seeded and chopped
Preheat the oven to 400 degrees F.
Rinse fish and pat dry. Sprinkle fish with lemon juice and salt.
Coat an oven-safe handled large skillet with a drizzle of EVOO and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven.
Set portioned fish into skillet.
Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes. Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers combine.
Top fish with coating of onions, bacon and bread crumbs.
Bake 15 minutes.
Transfer fish to dinner plates and top with chopped tomato.
Recipe courtesy Rachael Ray
2 pounds haddock filet, cut into 4 8-ounce portions
2 tablespoons lemon juice � about 1/4 lemon
Salt
EVOO � extra-virgin olive oil, for drizzling
1 tablespoon softened butter
6 slices smoky bacon, chopped
8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced-- A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are
widely available, so check for them in the local market.
1large clove garlic, finely chopped
1 cup Italian bread crumbs
1/4 cup flat-leaf parsley, a couple of handfuls, chopped
2 tablespoons capers, drained and chopped
2 plum tomatoes, seeded and chopped
Preheat the oven to 400 degrees F.
Rinse fish and pat dry. Sprinkle fish with lemon juice and salt.
Coat an oven-safe handled large skillet with a drizzle of EVOO and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven.
Set portioned fish into skillet.
Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes. Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers combine.
Top fish with coating of onions, bacon and bread crumbs.
Bake 15 minutes.
Transfer fish to dinner plates and top with chopped tomato.
http://www.seafish.org/plate/recipes.asp should help. Have a look at the other resources, and more power to your kitchen.....
1 to 8 of 8
