br>Brush both sides of fish fillets with 2 tbsps of
Dust fish with flour and dip in egg.
Combine breadcrumbs, cheese, herbs and ground nuts.
Coat the fish in this mixture.
Place on a greased foiled lined baking tray.
You can spray with a bit of cooking spray if you wish.
Bake for 15-20 minutes at 180 degrees C or 350 degrees F or until they're done.
Serve with home-made wedges, salad and tartare sauce.
Place boneless, skinless salt cod in cold water and soak at
Combine water and coconut mixture to make soup.
(Be sure to strain the ground coconut and water mix.)
Combine above ingredients into coconut milk mixture in a large pot.
Peel and boil plantains in a large pot that will hold all the ingredients together after boiling.
Once plantain are tender, mash like mashed potatoes, then set aside.
If you are using fish in this recipe, let fish cook in coconut milk mixture soup until tender. Serve hot.
Use large soup bowls to serve.
The mashed plantain are dipped into soup.
Rinse and drain fish. Score the skin at 1/
tomato sauce and chili sauce in a pan on medium heat
egetables, dry seasonings and water in a saucepan.
Bring to
Fold fish in half and place in casserole.
Sprinkle with lemon juice and salt and pepper.
Melt butter; stir in flour and milk in separate pan. Cook until thick and bubbly.
Add mustard; pour over fish.
Top with cracker crumbs.
Bake at 350\u00b0 for 45 minutes.
Marinate fish in herbs and garlic for 1
Wash and cut fish in serving portions.
Put bread crumbs, salt and pepper in plastic bag.
Shake fish in seasoning and crumbs. Take fish out of bag and put in frypan of hot oil. Cook until tender; place on paper towel to drain.
Poach the fish in salted water with some lemon juice. Remove the fish from the stock and cool. Save 1 cup of the stock for later use.
Finely chop the onions and garlic and fry lightly in melted butter. Add flour to make roux, then add the fish stock, stiring constantly.
When it comes to a boil, remove from heat.
Chop or grind walnuts, add them and all the other ingredients to the sauce. Mix thoroughly and cool.
Pour the sauce over the fish and serve.
Roll and fasten fish with toothpick or if fillet is thick, cut into serving pieces.
Poach in boiling water until flaky or until it rises to surface.
Remove and drain, reserving 1 cup stock for sauce.
Make a white sauce with butter, flour, fish stock, cream and lemon.
Arrange fish in 13 x 9-inch pan and cover with white sauce and shrimp.
Sprinkle with cheese and dill weed (optional). Bake at 375\u00b0 for 30 minutes.
Serves 4.
Thaw frozen fish.
Arrange fish in a 12 x 7 1/2 x 2-inch baking dish.
In a small skillet, cook onion and garlic in oil until onion is tender, but not brown.
Stir in cilantro or parsley, salt and pepper.
Spread mixture over fish.
xcess water and place the fish in a bowl. Add turmeric powder
Preheat oven to 425\u00b0.
Arrange potatoes, zucchini and carrots evenly in bottom of a 12 x 8-inch rectangular baking dish. Combine undiluted soup, wine, scallions and parsley;
mix until blended.
Pour half of soup mixture over vegetables, spreading evenly with a rubber spatula.
Arrange fish in a single layer over all; sprinkle with lemon juice.
Pour remaining soup mixture over fish.
Sprinkle cheese on top.
Bake about 25 minutes, or until fish is just opaque throughout.
To serve, use a wide spatula to remove from fish.
In a very large skillet, melt
Cut the fish in serving pieces.
Chop the
Mix together garlic and ginger pastes, salt, pepper and lemon juice. Marinate the fish in the mixture for at least 2 hours.
Preheat oven to 175\u00b0C.
Oil a baking dish with 1 ts oil and bake the fish lightly.
In a blender, puree onions, tomatoes and coriander. Take 1 tsp of oil, heat in a pan and fry pureed mixture for few minutes. Add coconut milk and stir gently until the sauce thickens.
Pour the sauce over the fish and bake in the oven for further 10-15 minutes or until done. Serve with plain or coconut rice.
Mix all but fish in small bowl.
Heat skillet; add butter mixture.
Add fish and saute for about 6-7 minutes on each side.
Garnish with lemon wedges.
Mix all ingredients together to make a rub. Rub on fish.
Wrap fish in banana leaves.
Bake in a 300\u00b0 oven on a baking pan until the banana leaves dry out and shrink in size. about 10-20 minutes.
* You can substitute Ilish with carp, bass, trout or any fish you like.