What to do with this fish

[bulb763]

A small challenge for you good people: I'd like some recipe ideas for this magnificent creature!



Nothing too fancy please, and an idiots guide would be preferable (last time a filleted a fish was maybe 5 years ago..)! Meal for two, tonight.

Currently in stock are a small selection of spices, jar of mixed herbs, fresh coriander, half a box of pasata, oven chips, spuds, salt, pepper, stock cubes, etc. If I need any more ingredients then I'll have to nip to the co-op, so will need to know before ~ 3:30!

Thanks all!

[SVX]

That's begging for being cooked "En papillote" - with some aromatics in a bag made of greaseproof paper, probably with some steamed spuds.

[motco]

SVX said:

That's begging for being cooked "En papillote" - with some aromatics in a bag made of greaseproof paper, probably with some steamed spuds.

Don't be daft! The instructions say "remove all packaging"

[LooneyTunes]

Others will doubtless have better cooking tips than I can muster, but I do wonder what the world is coming to when the label for a whole fish needs to state "contains bones".

[SVX]

motco said:

SVX said:

That's begging for being cooked "En papillote" - with some aromatics in a bag made of greaseproof paper, probably with some steamed spuds.

Don't be daft! The instructions say "remove all packaging"

[Fishtigua]

En Pap is perfect with chillies, ginger, spring onions and soy. Score the flesh down to the bone first so that the flavours can get everywhere.

[bulb763]

Wonderful! I have done this en pap thing before but always thought the culinary term was just "sealed in foil".

googling en pap gives me this recipe, which I'm going to follow. I'll add a bit of ginger and chilli and probably sprinkle a few spices on it too.

One thing - She won't touch it if it's looking back at her from the plate. Would it be best to fillet it before cooking or just cook it whole and chuck its head away before serving?

[Chim Girl]

bulb76 said:

cook it whole and chuck its head away before serving?

Better flavour if cooked on the bone.

[Shaolin]

I wonder what difference it would make cooking it on the bone?

aww - all three identical posts are now down to one now making me look a bit of a tit.

Edited by Shaolin on Sunday 20th January 14:18

[Cheese Mechanic]

I have only had sea Bream once. I baked it with various herbs, lemon etc.

Its quite pleasant, tasty, BUT, a boney pain in the arse. Hence why I've not had it since, even if it was Yellow lable brand!

[bulb763]

Cheese Mechanic said:

a boney pain in the arse.

Hmm, I did not realise this. Will see how it goes.

[bulb763]

Well that was yummy Added asparagus, onion, ginger, chilis and chilli powder to the recipe above, wrapped in foil, 30 mins. Forgot to get pre- and post- pics of it all in the foil but did get one of it plated up!

midway through de-boning


plated


Not too boney either.

Thanks again

[otolith]

Nice!

I'd have gone for much the same style of spicing - ginger, chilli, garlic, lemon grass, lime juice - but grilled, with some butter.