Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts

Sunday, 4 October 2015

Crispy Skin Fish with Cauliflower Puree

Love this easy dish from Donna Hay, the new classics. It ticks all the boxes and looks posh enough to serve as a "special" dish or just whip it up during the week to super impress.

serves 4
takes 40mins
  • 1kg cauliflower, chopped
  • 250ml (1 cup) single cream
  • 750ml (2.5 cups) free range chicken stock
  • 20g unsalted butter, chopped
  • pinch sea salt flakes
  • 4 x 200g firm white fish fillets, skin on
  • olive oil, for brushing
  • 80g unsalted butter, extra
  • 4 tablespoons fresh oregano OR sage leaves
  • 1 clove garlic, crushed
  • 1 tablespoon white balsamic vinegar
  1. Place the cauliflower, cream and stock in a saucepan over a high heat and bring to the boil. Reduce the heat to low, cover with a lid and cook for 20 minutes or until tender. 
  2. Drain the cauliflower, reserving 2 tablespoons of the liquid.
  3. Place the cauliflower and liquid in the bowl of a food processor with the butter and salt and process until smooth OR use a hand blender. Set aside and keep warm.
  4. Heat a nonstick frying pan over a high heat. Brush the fish with oil and cook, skin-side down, for 2-4 minutes or until golden and crisp. 
  5. Turn and cook for a further 1-2 minutes or until cooked through (depends on how thick the pieces of fish are). Remove from the pan and keep warm. 
  6. Add the butter and fresh leaves to the pan and cook for 1 minute or until just browned. Remove from the heat and stir through the garlic and vinegar. 
  7. Top the purée with the fish and spoon over the oregano butter to serve. Enjoy!

    recipe source: Donna Hay

    Thursday, 16 April 2015

    Crispy Snapper in Butter, Leek & Caper sauce

    Snapper cooked in butter served with a crispy skin, topped with salty capers, olives, baby leeks and juicy borlotti beans in under 20 minutes. Yum!

    serves 2
    • 3 tbsp olive oil
    • 15g butter
    • 4-6 baby leeks, trimmed & sliced thinly (or one large leek) or diced onion
    • 2-4 garlic cloves, peeled & crushed
    • 1 x 400g can borlotti beans and 2tbsp salted capers - drained & rinsed
    • 1 tbsp tomato paste
    • 1/2 cup red wine
    • 1 tbsp red wine vinegar
    • 1/2 cup pitted green olives 
    • sea salt & pepper
    • small handful of fresh parsley
    • 2 firm white fish fillets - I used snapper with skin on. If you choose a fillet with no skin, dust in seasoned flour before cooking
    • baby spinach leaves to serve
    1. Heat 2 tbsp of olive oil in a sauce pan over a medium heat and cook the leek & garlic until soft.
    2. Add beans, tomato paste, red wine, vinegar, olives, stir and
      season. Simmer for 5 minutes, take off heat and add fresh parsley.
    3. Prepare fish i.e dust with seasoned flour or if serving with the skin on, score across the fillets then season.
    4. In a fry pan add 1 tbsp olive oil and 15g of butter, medium-high heat until butter almost turns brown. Add fish, skin side down and cook until brown, 2-3 minutes. Flip fish over, turn heat off and let it sit for 1-2 minutes until fish is opaque & cooked through.
    5. To serve: place fish on plate, pour over sauce from the fry pan. Spoon beans over the fish, and top with salad leaves, freshly ground pepper and drizzle of olive oil. Enjoy!
    adapted from Dish#59

    Tuesday, 26 November 2013

    Smoked Fish & Soft Boiled Egg Salad

    Love smoked Warehou which I grabbed for this quick & easy salad served with Speedy Mayonnaise with the zest of one lemon added to give it a more lemony taste.

    serves 2
    takes 30 minutes
    • 6-8 baby new potatoes, skin scrubbed 
    • 1 large bunch of asparagus, woody ends snapped off, blanched 
    • 2 cups wild rocket leaves or baby spinach leaves
    • 4 free-range eggs, soft boiled. I like Jamie's method
    • 500grams smoked fish in chunks, skin and bones removed
    • 2 spring onions or red onion, finely sliced
    • Speedy Mayo or shop bought - I added the zest of one lemon
    • freshly cracked pepper
    • sea salt
    • Lemon zest for servng
    1. Preheat oven to 200ºC
    2. Scrub the potatoes, place into an oven dish and drizzle with olive oil and sprinkle with sea salt. Bake for 25-30 minutes until golden and tender, then halve.
    3. Make up some Speedy Mayo or use shop bought. Add the zest of one lemon.
    4. Break the woody ends of the asparagus spears and blanch for 1-2 minutes in boiling, salted water, then plunge into cold water to retain the bright green colour.
    5. Wash the salad leaves, discarding any thick stalks.
    6. Boil the eggs for 5 minutes in salted water for a soft runny centre. Drain and place eggs into cold water, peel when slightly cooled and halve.
    7. To assemble, spread the rocket on a large platter. Mix the fish, potatoes and spring onion with the mayonnaise and add to platter.
    8. Scatter the asparagus spears over the top, then add the eggs, making sure the yolks face upwards. Grind over some freshly cracked pepper and grate over some lemon zest and enjoy!

    Adapted from Cuisine issue #114

    Monday, 5 August 2013

    Fish & Olive Bake

    You can use fish of your choice for this, and throw in whatever fresh herbs you have on hand. I'm sure this will change each time I make it. A simple, easy dish with fantastic flavours.

    takes 30 minutes
    serves 2-3
    • 1 tbsp olive oil
    • 1 large onion, chopped
    • 3-4 cloves of garlic, crushed
    • 1/2 cup black olives, stones removed
    • 400g can chopped tomatoes
    • freshly cracked pepper
    • 4 white fish fillets
    • 2 tbsp panko breadcrumbs
    • 2 tbsp chilli oil (optional)
    • 4 tbsp freshly chopped thyme or try parsley, basil, dill, or chives or a mix
    • lemon wedges to serve
    • 1/2 cup black rice to serve (or use your favourite rice)
    • 1/3 cup grated parmesean cheese or 1/2 block crumbled feta or even good ole cheddar cheese
    1. Preheat oven to 180oC.
    2. Put rice on to cook. My rice took around 20 minutes (follow packet instructions)
    3. Heat oil in an ovenproof pot over a medium heat and cook onions and garlic until soft, about 5 minutes.
    4. Add in olives, tomatoes and season with freshly cracked pepper.
    5. Bring to the boil then remove from heat and add fish fillets, spooning sauce over them, followed by a drizzle of chilli oil.
    6. Sprinkle over breadcrumbs and bake for about 5-10 minutes. Take out of oven, sprinkle with cheese & finish off under the grill to brown up the top.
    7. Sprinkle with fresh herbs and serve straight from the pan with lemon wedges on the side and rice. Enjoy!

    Thursday, 25 July 2013

    Spicy Fish Tacos

    Love soft tacos, love fish soft tacos even more. For the filling you can use whatever you have hiding in the fridge. I make a simple coleslaw so I can throw it all into one plate and people can help themselves. I am careful about the type of wrap I use as a lot of them are filled with crap. Mountain bread works well.


    serves 2
    takes 15-20 minutes
    • 2 white fleshed fish fillets: I've used Snapper, Trevally, Gurnard and Cod. I found the Trevally too firm, would be great for a fish curry
    • Salt & freshly ground pepper
    • 1 tbsp paprika
    • Chilli oil OR 1 small fresh chilli, sliced finely mixed with oil
    • 1 packet soft flour tortillas or Mountain bread, warm as per packet instructions just before serving
    • Coleslaw: 1/4 of a cabbage (red/white) sliced thinly; 1 large carrot grated ; 2 large tomatoes diced; zest of 1 large lemon; chia seeds (optional)
    • Dressing: 1/4 Greek yoghurt mixed with 1/3 mayonnaise
    1. Place the fish in a shallow oven tray & cover with paprika, salt & pepper and as much chilli oil as you like. Give it a good mix so fish is covered with spice & oil. Leave to marinate while you prepare the coleslaw.
    2. Turn oven grill on high.
    3. Grab a big platter and throw in the sliced cabbage, grated carrot, tomatoes and zest of the lemon. Dress then place on the table.
    4. Place fish under the grill for 2-3 minutes depending on thickness. Place onto a serving plate and take to the table.
    5. Heat tortillas according to the packet. 
    6. Serve with Greek yoghurt/mayonnaise mix and enjoy!

    Tuesday, 9 July 2013

    Seared Tuna Steaks with Green Tea Noodles & Ginger Broth

    Love the taste of fresh ginger and seared tuna. Pour some broth over and you have a super quick & easy weekday winner adapted from Mindfood's Winter.

    serves 2
    takes 30 minutes
    • 2 tuna steaks
    • Olive oil
    • 5cm fresh ginger, peeled & grated
    • 2 cups vegetable stock - I added about 2 cups of water as well, depends how thick/thin you like your broth
    • 1/2 pack dried noodles - I use Hakubaku Cha Soba - Green Tea - noodles, but any type will be fine, just adjust cooking time
    • handful garlic chives or spring onions, sliced thinly, to serve
    • 1 tsp toasted sesame seeds (white/black), to serve
    1. Heat about 2 tsps of olive oil in a large pot over a low-medium
      heat. Add freshly grated ginger and cook until aromatic. Add stock; bring to the boil then add noodles. Reduce heat & simmer for 4-6 minutes depending on type of noodle.
    2. Heat a frying pan over medium-high heat. Spray tuna with olive oil & season with salt & freshly ground pepper.
    3. Add steaks & sear 2 minutes on one side and 1 minute on the other then transfer to a plate. Let is rest for a couple of minutes before cutting into thin slices. 
    4. Place some noodles in a soup bowl, ladle some broth over finishing with the tuna.
    5. Serve sprinkled with chives & sesame seeds. Enjoy!

    Sunday, 30 June 2013

    Saffron & Coriander Fish Stew

    The fennel and bell peppers give this Fish Stew a beautiful sweet and sour taste. I haven't changed much from the original recipe taken from The Lebanese Kitchen as you don't need to mess with perfection.

    serves 4
    takes 40 minutes
    • 3 tbsp olive oil
    • 1 onion, finely chopped
    • 2 celery stalks, finely chopped
    • 1 fennel bulb, sliced
    • 4 tomatoes, chopped
    • 2 red bell peppers, seeded & sliced
    • 4 cups vegetable stock
    • 700g firm white fish, cut into chunks
    • 4 uncooked king prawns, peeled & deveined
    • pinch saffron threads
    • 1/2 tsp ground turmeric
    • 1/4 tsp chilli flakes
    • juice of 1 lemon
    • 2 tbsp chopped fresh coriander
    • salt & pepper
    1. Heat the oil in a large deep pan, add the onion, celery and fennel & cooked over a medium heat, stirring occasionally for 5 minutes until softened but not browned.
    2. Add the tomatoes & bell peppers and cook for 1 minute more.
    3. Pour in the stock and bring to a boil.
    4. Add the fish, king prawn and all the spices then reduce heat & simmer for 5-10 minutes until fish is slightly opaque in the middle and flakes easily.
    5. Stir in the lemon juice and coriander.
    6. Season to taste. I served mine with a dollop of mint, chilli & coriander paste or you could use pesto or nothing at all. Enjoy!

    Monday, 17 June 2013

    Chilli Jam and Tomato Soup with Pan-Fried Snapper

    A sweet chilli soup adapted from donna hay with some short cuts to make it an easy after work dinner. I reckon you could try this with salmon fillets too.

    takes 30 minutes
    serves 2
    • 1 tbsp olive oil
    • 1/4 cup chilli jam
    • 2 stalks lemongrass, bruised (trim off the spiky top and the base, remove and discard the first few outer layers, and then bruise the lemongrass stalk by lightly crushing it with a pestle, a meat mallet, or the side of a large knife or cleaver)
    • 3cm piece fresh ginger, peeled & minced
    • 4 cloves garlic, peeled & crushed
    • 1 400g can chopped tomatoes
    • 1 litre fish stock
    • 2 tbsp fish sauce
    • 2 tbsp fresh lime juice (approx. 2 limes)
    • 2 tsp superfine sugar (I used granulated)
    • 2 x snapper fillets, skin on if you can get it, without works too
    • sea salt & freshly cracked pepper
    • handful of dried rice noodles, cooked
    • fresh coriander leaves to serve
    1. Heat oil in a large pot over a high heat. Add the chilli jam, bruised lemongrass, ginger & garlic and cook for 1 minute stirring.
    2. Add the can of tomatoes & cook stirring occasionally for 5 minutes.
    3. Add the stock, fish sauce, lime juice & sugar, bring to the boil, turn heat down to medium and cook for 10 minutes. While the soup is cooking, heat a large non-stick frying pan over a high heat.
    4. Brush the fish with oil, season and cook for 3 minutes. Turn over and take pan off the heat and leave fish to finish cooking.
    5. Divide the noodles between bowls; break fish into big chunks and place on top of noodles; spoon soup mixture over the top and throw some fresh coriander leaves over the top. Enjoy!