Tell Us Your Fish Recipes

[Slink]

So, I think it would be a good idea to get a collective thread together of peoples tried and tested fish recipes, and what fish they like.

this can be something you have used once out of a book and liked it, off a website and used a hundred times or one you thrown together and loved.

I have tryed this a couple of days ago, but changed the mayonnaise for egg free stuff and I really liked it, it was one I saw on the net, but changed slightly.


Spicy Herb Crusted Haddock


4 skinless unsmoked haddock fillets
1 tbsp olive oil, plus extra
3 tbsp mayonnaise
1 tsp french mustard
1/2 tsp chilli powder
100g white breadcrumbs
zest and juice 1 lemon
2 handfuls flat-leaf parsley, leaves roughly chopped
1 medium sized red chilli chopped finely

Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock on the tray. In a small bowl, mix the mayonnaise with the mustard and chilli powder, then spread evenly over the fish.

In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley and chilli, and season to taste. Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 15 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.

I served with minted new potato's and assorted salad+veg stuff.



now, over to you

[escargot]

'Teriyaki' salmon. Probably not strictly authentic but it does work nicely.

Marinate the salmon in soy sauce, a squeeze or two of honey and garlic for as long as possible then bake In the oven 'en papillote'.

Serve with noodles or stir fried veg etc. Very tasty.

[Mobile Chicane]

escargot said:

'Teriyaki' salmon. Probably not strictly authentic but it does work nicely.

Marinate the salmon in soy sauce, a squeeze or two of honey and garlic for as long as possible then bake In the oven 'en papillote'.

Serve with noodles or stir fried veg etc. Very tasty.

Damn - beat me to it!

Although I add grated ginger and chilli to mine, and serve it on a bed of thinly sliced raw fennel dressed with lemon zest, lemon juice and olive oil.