Directions
Sprinkle a little salt on both sides of the fish fillets and put aside. Cut a large square of baking paper/parchment and smear with a sparse coating of light cooking oil. Fold it in half. Leave for 15 minutes while you prepare the vegetables and herbs. Heat oven to 200C. Place the fish fillets on the oiled paper, on one side of the fold. Pile the vegetables on and around the fish, add the bunch of herbs, the wine if using and salt and pepper. Fold the paper, crimp the edges together and pinch firmly. Place the parcel on an oven tray or baking sheet and bake for 12 minutes (15 minutes if the fillets are thick). Open for a peep after that time and if the fish is not cooked through, secure the edges and cook for a few more minutes. To serve, sprinkle lightly with sesame oil. Serves one
Directions
Heat oven to 185C
Coat each fillet lightly with mayonnaise-style salad dressing
Roll in crisp breadcrumbs
Add salt sparingly as store-bought mayo is well-salted
Place fillets on a shallow oven dish lined with baking paper
Bake uncovered for 8-12 minutes depending on thickness of fillets.
The delicate flavour of panfried fish is enhanced in this simple-as dish
Directions
Dust fish fillets lightly with flour
Gently heat a little butter and oil in a pan.
Add anchovy and stir over low heat until it dissolves into the butter/oil. Increase heat under pan. Add floured fillets and cook until browned. Remove and keep warm. Deglaze the pan with 1-2 tsp sushi vinegar or lemon juice and when bubbling pour over the cooked fillets.
Buying fish for one dish inevitably sees leftovers. Should there also be a spoonful or two of mashed potato in the refrigerator, you have the main ingredients for a delicious treat.
Directions
Combine fish, mash, egg yolk and butter, salt and pepper, fresh herbs. Beat the egg white lightly. Spread breadcrumbs onto a plate, roll fish mixture into balls, flatten to make cakes, drop into egg white then onto breadcrumbs. If time permits chill in the refrigerator for 30 minutes. Panfry untol golden brown and crispy.
Directions
Heat oven to 185C
Sprinkle fish fillets with salt and put aside for 20 minutes (the salt acts like a brief brining, plumping up the fish. It is unlikely any further salt will be needed).
Combine lemon zest, chopped parsley and breadcrumbs. Dice the tomato.
Oil or butter a small shallow oven dish
Pat fish dry with a paper towel and put into oiled dish. Press the crumb mixture firmly into the top of the fillet, add the diced tomato and sprinkle with the reserved lemon juice and oil. Bake uncovered for 8-10 minutes.
Directions
Trim fish and cut into 1.5 cm chunks.Squeeze lemon and add to fish to cover. Cover and chill for at least 2 hours or until the fish is translucent (‘cooked’). Add all other ingredients in the order given. Use a slotted spoon to plate up, and slish-slosh with sufficient coconut cream mixture to cover and bind but not drown.