We are lucky enough to have a fishman who comes up the road in his van bringing fish, fresh from Grimsby, every Thursday teatime. So Thursday is always fish day and we often buy some to freeze too. I like fish fillets fried very simply in oil and butter, dusted with seasoned flour first, with a slice of lemon to serve. Or coated in egg, then flour, then dried breadcrumbs and fried the same way.
For a change or to make it more interesting, try one of these:
Classic: after the fish has cooked, keep it warm and add butter, a few capers and lots of parsley to the pan; add a squeeze of lemon; heat gently to make a sauce to pour over your fillets.
Tomato: keep the fish warm; add chopped cherry tomatoes to the pan with a little olive oil and let them soften a little; add some sun dried tomatoes from a jar, about half as many, then thyme and parsley; add more oil to increase the sauce as necessary; heat through before adding a little to each portion.
Spice Paste: use this on thick fillets of any kind of fish which you have placed on top of lemon slices, on foil, enough to make an individual parcel:
For 4 - a lump of ginger,3 cloves of garlic crushed, 1/2 small onion finely chopped (optional) 4 tbs fresh coriander, 2 tbs coconut cream, 1/2 tsp each cumin & garam masala, 1/4 tsp fenugreek. ( Or make your own mix to taste) Make these into a thick paste to spread on top of each piece of fish.
Seal the fish loosely in foil and cook in a hot oven No 6 for 10 mins.
For a change or to make it more interesting, try one of these:
Classic: after the fish has cooked, keep it warm and add butter, a few capers and lots of parsley to the pan; add a squeeze of lemon; heat gently to make a sauce to pour over your fillets.
Tomato: keep the fish warm; add chopped cherry tomatoes to the pan with a little olive oil and let them soften a little; add some sun dried tomatoes from a jar, about half as many, then thyme and parsley; add more oil to increase the sauce as necessary; heat through before adding a little to each portion.
Spice Paste: use this on thick fillets of any kind of fish which you have placed on top of lemon slices, on foil, enough to make an individual parcel:
For 4 - a lump of ginger,3 cloves of garlic crushed, 1/2 small onion finely chopped (optional) 4 tbs fresh coriander, 2 tbs coconut cream, 1/2 tsp each cumin & garam masala, 1/4 tsp fenugreek. ( Or make your own mix to taste) Make these into a thick paste to spread on top of each piece of fish.
Seal the fish loosely in foil and cook in a hot oven No 6 for 10 mins.
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