ChatterBank1 min ago
fish
i'd really like to start eating more fish as i do enjoy it - does anyone have some tasty, low fat and simple ideas for fish please?? Thanks
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Oven sea bass
Ingredients:
I large sea bass
4 tomatoes
2 onions
half a cup of mushrooms
I lemon, thinly sliced
salt & pepper to taste
handful of fresh thyme
Preparation:
Preheat oven to 300f/150-160c
Place cleaned and scaled fish in ovenproof dish, put sprigs of thyme inside.
Make 3/4 small cuts on the sufrace of fish and insert half the lemon slices.
On each side of fish place sliced tomatoes, diced onions and mushrooms.
Season with salt and pepper.
Add a small amount of water of cup of dry white wine.
Cook for one hour (while enjoying the rest of the wine)
Ingredients:
I large sea bass
4 tomatoes
2 onions
half a cup of mushrooms
I lemon, thinly sliced
salt & pepper to taste
handful of fresh thyme
Preparation:
Preheat oven to 300f/150-160c
Place cleaned and scaled fish in ovenproof dish, put sprigs of thyme inside.
Make 3/4 small cuts on the sufrace of fish and insert half the lemon slices.
On each side of fish place sliced tomatoes, diced onions and mushrooms.
Season with salt and pepper.
Add a small amount of water of cup of dry white wine.
Cook for one hour (while enjoying the rest of the wine)
Hi N - plug for the Seafish Authority website. Have a look here for lots of handy info about adding fish to the diet plus a stack of recipes to try:
http://www.seafish.org/plate/default.asp?p=ga
Click on the 'healthy lifestyle' section in recipes for the 'best' option to answer your Q.
http://www.seafish.org/plate/default.asp?p=ga
Click on the 'healthy lifestyle' section in recipes for the 'best' option to answer your Q.
Fish & Fennel Soup
1 fennel bulb
1 medium onion
4 tablespoons extra virgin olive oil
6 cups water
1 (10 g) packet instant dashi stock
(Japanese fish broth)
1/4 teaspoon ground cayenne pepper
(optional or to taste)
1 teaspoon salt
3/4 cup dry white wine
1 lb fresh fish fillets (e.g. cod,
haddock, ocean perch, monk fish)
Slice the fennel and onion thinly, setting aside the green fennel fronds.
Cut fish in bite sized pieces.
Saut� the fennel and onion in olive oil in a soup pot until soft but not brown.
Add seasonings, water and dashi.
Simmer, covered, on low for 15 minutes.
Add fish, wine and fennel fronds.
Continue simmering for 15 minutes.
Taste and adjust seasonings.
Serve with French bread and white wine.
Note: Using dashi no moto (available in oriental grocery stores) is an easy way of making fish stock. You may substitute 2 Knorr fish bouillon cubes or 2-8 oz. bottles of clam juice.
Metric:
1.00 fennel bulb
1.00 medium onion
59.16 ml extra virgin olive oil
1,419.54 ml water
1 (10 g) packet instant dashi stock
(Japanese fish broth)
1.23 ml ground cayenne pepper (optional
or to taste)
4.93 ml salt
177.44 ml dry white wine
453.59 g fresh fish fillets (e.g. cod,
haddock, ocean perch, monk fish)
1 fennel bulb
1 medium onion
4 tablespoons extra virgin olive oil
6 cups water
1 (10 g) packet instant dashi stock
(Japanese fish broth)
1/4 teaspoon ground cayenne pepper
(optional or to taste)
1 teaspoon salt
3/4 cup dry white wine
1 lb fresh fish fillets (e.g. cod,
haddock, ocean perch, monk fish)
Slice the fennel and onion thinly, setting aside the green fennel fronds.
Cut fish in bite sized pieces.
Saut� the fennel and onion in olive oil in a soup pot until soft but not brown.
Add seasonings, water and dashi.
Simmer, covered, on low for 15 minutes.
Add fish, wine and fennel fronds.
Continue simmering for 15 minutes.
Taste and adjust seasonings.
Serve with French bread and white wine.
Note: Using dashi no moto (available in oriental grocery stores) is an easy way of making fish stock. You may substitute 2 Knorr fish bouillon cubes or 2-8 oz. bottles of clam juice.
Metric:
1.00 fennel bulb
1.00 medium onion
59.16 ml extra virgin olive oil
1,419.54 ml water
1 (10 g) packet instant dashi stock
(Japanese fish broth)
1.23 ml ground cayenne pepper (optional
or to taste)
4.93 ml salt
177.44 ml dry white wine
453.59 g fresh fish fillets (e.g. cod,
haddock, ocean perch, monk fish)
Poached Salmon
Fresh or Frozen Salmon
Water or White Wine - to cover salmon.
(If I use water - I also throw in some Italian Seasoning.)
I put mine in water with the Italian Seasoning in the microwave for 3 to 5 minutes - depending on the microwave you are using and how done you like your salmon. You can also put it in a saucepan or saute pan on top of the stove and simmer it until it is done.
Remove it from the liquid and serve.
Note: I always make extra to crumble, add a little mayo, a little olive oil, a little chopped onion and refrigerate. The next day, this will make a great wrap for lunch - or served on top of a green salad.
Fresh or Frozen Salmon
Water or White Wine - to cover salmon.
(If I use water - I also throw in some Italian Seasoning.)
I put mine in water with the Italian Seasoning in the microwave for 3 to 5 minutes - depending on the microwave you are using and how done you like your salmon. You can also put it in a saucepan or saute pan on top of the stove and simmer it until it is done.
Remove it from the liquid and serve.
Note: I always make extra to crumble, add a little mayo, a little olive oil, a little chopped onion and refrigerate. The next day, this will make a great wrap for lunch - or served on top of a green salad.
1 to 5 of 5
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