Never cooked fish before......
Discussion
I've got to the grand old age of 28 and am ashamed to admit i've never cooked fish before.
So with a day off i'm going to do something fishy for tea!
So suggestions of pretty easy fish related meals for two please
Erm only constraints really are nothgin too "fishy"...
Oh and I don't like fish pie....
Cheers
Dan
So with a day off i'm going to do something fishy for tea!
So suggestions of pretty easy fish related meals for two please
Erm only constraints really are nothgin too "fishy"...
Oh and I don't like fish pie....
Cheers
Dan
Took my little brother-in-law away for a long weekend last week, and one of the days I taught him to fly-fish. We brought one of the trout home as he was dead keen to BBQ it. So... after it was gutted we scored the skin and seasoned, and literally laid it on a bed of sliced lemons, put more sliced lemons in the cavity an then topped with... sliced lemons (couldn't get hold of any fresh herbs!). Wrapped it in tin-foil and chucked it on the BBQ for 25 mins or so, absolutely lovely - meat came away from the bones perfectly and it was lovely. So simple!
best tips i can give are:
- buy it from a GOOD fishmonger, not a supermarket. if you dont like "fishiness" you want the freshest possible.
- go for sea fish rather than river fish (e.g. Bream rather than Trout)
I just get some nice fillets, dredge in a spiced flour (plain flour mixed with salt, pepper, and some chilli flakes or crushed coriander seeds), then fry in hot butter for a couple of minutes per side. sprinkle with parsely and spoon the butter over to wilt it.
serve with LOTS of lemon wedges to squeeze on, buttered new potatoes and some stir-fried green veg like broccoli or bok choi.
- buy it from a GOOD fishmonger, not a supermarket. if you dont like "fishiness" you want the freshest possible.
- go for sea fish rather than river fish (e.g. Bream rather than Trout)
I just get some nice fillets, dredge in a spiced flour (plain flour mixed with salt, pepper, and some chilli flakes or crushed coriander seeds), then fry in hot butter for a couple of minutes per side. sprinkle with parsely and spoon the butter over to wilt it.
serve with LOTS of lemon wedges to squeeze on, buttered new potatoes and some stir-fried green veg like broccoli or bok choi.
The easiest way by far is to wrap up, say salmon fillets, in individual greaseproof paper parcels with some aromatics and give them 20 minutes in a moderate oven. Try dill with a slice of lemon, and a bit of s & p over.
Serve each still wrapped and enjoy the fresh herby/spicy steamy aroma when you open it.
Serve each still wrapped and enjoy the fresh herby/spicy steamy aroma when you open it.
Whole sea bass or trout are good done in the oven.
Once gutted place on foil and place some sliced lemon and dill in the fish and place a few knobs of butter on top of the fish. Bring the corners of the foil together to make a parcel and place in the oven at 200c for 20-30mins depending on fish size.
Once gutted place on foil and place some sliced lemon and dill in the fish and place a few knobs of butter on top of the fish. Bring the corners of the foil together to make a parcel and place in the oven at 200c for 20-30mins depending on fish size.
Well, if you want the full experience, you should buy a whole fish and try to fillet it yourself. No doubt you'll leave quite a bit on the rib cage, but it's all part of learning.
Fish pie is nice, but a pain in the bum. Parcels in the oven are good, and easy. But, easiest is to pan try the fillets- just a bit of flour (if you try to pat it all off you'll be about right) then probably two minutes per side.
This Aussie bloke is a bit camp, but he can cook. Feel free to ignore the salad and sauce:
http://www.bbc.co.uk/food/recipes/panfriedfishwith...
ETA- I'd probably have it with mashed potato (not too much butter) and something green (peas, or mange tout).
Fish pie is nice, but a pain in the bum. Parcels in the oven are good, and easy. But, easiest is to pan try the fillets- just a bit of flour (if you try to pat it all off you'll be about right) then probably two minutes per side.
This Aussie bloke is a bit camp, but he can cook. Feel free to ignore the salad and sauce:
http://www.bbc.co.uk/food/recipes/panfriedfishwith...
ETA- I'd probably have it with mashed potato (not too much butter) and something green (peas, or mange tout).
Edited by grumbledoak on Monday 16th August 14:13
We don't have a decent local fishmongers so I had to rely on Morrisons (well the adverts make it sound good) they had some prepared Sea Bass so i bought two portions of this - its been gutted, had the head removed and the tail.
Gonna stick some lemon, bit of white wine and some butter into the cavity, wrap in foil and bung in the oven for 25 min.
Lets see how it comes out!
Gonna stick some lemon, bit of white wine and some butter into the cavity, wrap in foil and bung in the oven for 25 min.
Lets see how it comes out!
Dan_1981 said:
We don't have a decent local fishmongers so I had to rely on Morrisons (well the adverts make it sound good) they had some prepared Sea Bass so i bought two portions of this - its been gutted, had the head removed and the tail.
Gonna stick some lemon, bit of white wine and some butter into the cavity, wrap in foil and bung in the oven for 25 min.
Lets see how it comes out!
Add either a bit of parsley or dill to that and it will come out cracking. Gonna stick some lemon, bit of white wine and some butter into the cavity, wrap in foil and bung in the oven for 25 min.
Lets see how it comes out!
Serve it with some new potatoes and fresh veg for a nice healthy meal.
Dan_1981 said:
We don't have a decent local fishmongers so I had to rely on Morrisons (well the adverts make it sound good) they had some prepared Sea Bass so i bought two portions of this - its been gutted, had the head removed and the tail.
Gonna stick some lemon, bit of white wine and some butter into the cavity, wrap in foil and bung in the oven for 25 min.
Lets see how it comes out!
Don't forget to give it a good grinding of salt inside the cavity. It can take more than you think. Chances are it's farmed sea bass which needs a bit of help to 'lift' the flavour.Gonna stick some lemon, bit of white wine and some butter into the cavity, wrap in foil and bung in the oven for 25 min.
Lets see how it comes out!
I took portion to be fillets.
Next time try pan frying the fillets, just pinch and score the skin, lightly flour and cook over a medium high heat in veg. oil and finish with a bit of clarified butter. Carefully flip over and pop in a hot oven for a couple of minutes. Serve with buttered new potatoes with lots of parsley and a watercress and rocket salad.
Or, same thing but with egg and cream laden mash with little bits of fried chorizo and a red pepper sauce.
Or, same thing but with egg and cream laden mash with little bits of fried chorizo and a red pepper sauce.
bought some fennel today, so cut the long thin stalks off and thinly sliced the base, dumped the 1 cm of stump
2 bits of salmon, 2 handfuls of pasta, boiled until cooked
tomato sauce, 2 jalapeno peppers as the trader called then and a scotch bonnet, no seeds. next time will add seeds as not hot enough
strained the fish, fennel and pasta, pulled out fish, rest went in with the sauce
very nice
2 bits of salmon, 2 handfuls of pasta, boiled until cooked
tomato sauce, 2 jalapeno peppers as the trader called then and a scotch bonnet, no seeds. next time will add seeds as not hot enough
strained the fish, fennel and pasta, pulled out fish, rest went in with the sauce
very nice
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