br>Bake as normal.
For dinner rolls.
Mix in bread
plate and dip the fish fillets into flour, coating
se your hand to clean fish. Next, put them into basket
Marinate fish fillets for 1 hours in wine.
Drain fillets on paper towels.
Dip both sides of fish in crumbs.
Arrange in greased shallow baking dish.
Mix Mayonnaise, onion, sour cream, and spread evenly over fish.
Cover with thin layer of crumbs.
Dust with paprika.
Bake at 500 degrees F for 10 minutes or until fish flakes.
en to 400\u00b0F. Pat fish dry, inside and out,
baking tray and roast for 35 mins, or until crispy
bsp curry paste and cook for 1 min, or until fragrant
epper with oil. Season. Roast for 20 mins.
Meanwhile, place
Combine stock, 2 tbsp oil, tomatoes, onion, garlic and saffron in a large saucepan. Bring to a boil on medium heat. Reduce heat to low and simmer gently for 15 mins, until reduced slightly and fragrant. Add potatoes and rice and simmer for 20 mins, until tender. Season to taste.
Meanwhile, heat 1/4 cup oil in a heavy-bottomed skillet on medium heat. Cook fish, turning, for 4-5 mins, until just opaque.
Ladle soup into bowls. Top with cooked fish and sprinkle with cilantro.
Place fish in a food processor and
Serving Suggestions:
Serve with salad, corn on the cob, dinner rolls.
Combine fish with 1 1/2 tbsp water, curry paste, fish sauce, sugar and a large pinch of salt. Add green beans and mix until combined. Form into 20 small cakes, around 2 inch long by 1/3 inch wide. Chill for 10 mins.
Meanwhile, to make the pickles, combine all ingredients in a bowl.
Lightly coat a nonstick frying pan with oil and place over high heat. Working in batches, cook fish cakes for 3 mins, flipping halfway. Serve with spicy pickles.
Dust fish fillets with seasoned flour, shaking off any excess. Melt 2 tbsp butter in a large frying pan over medium heat. Saute fish fillets for 2 mins per side, until tender and golden. Set aside.
Add remaining butter and lemon juice to pan, increase heat to high and cook for 1 min, until well combined. Add parsley. Serve fish with steamed potatoes and green beans. Spoon sauce over top.
For the olive salsa, combine tomato, lemon peel, olives, chives, 1 tbsp of the oil and balsamic vinegar in a medium glass bowl.
Brush fish with remaining 1 tbsp oil; season with salt and pepper. Heat a large skillet on high heat. Add fish; cook for 2-3 mins each side or until browned and cooked through.
Top fish with olive salsa. Serve with steamed green beans and potatoes.
ll.
Then cut the fish in half, if they
Cook lentils in medium saucepan of boiling water about 10 mins or until tender. Drain.
Meanwhile, heat oil in large saucepan on medium heat. Cook onion and garlic until onion is soft. Add potatoes, stock and thyme and bring to a boil. Reduce heat to low and simmer for 10 mins, or until potatoes are tender. Add lentils and fish; simmer for 3 mins, or until fish is cooked through.
Add chard to stew. Cook until leaves are wilted. Season to taste.
Marinate fish fillets for at least 1 hour. Drain.
Grease the non-stick frying pan with the cooking spray.
Heat and grill the fish fillet until lightly brown, turn and grill the other side. (To avoid sticking, spray the pan again when turning over the fishes). Continue grilling until done. Transfer to a dish and set aside.
Combine all the remaining ingredients except the green onions.
Heat the mixture in a skillet for 1 minute. Stir in the green onions. Turn off the heat.
Pour the mixture over the grilled fishes and serve.
>THAW fresh boneless white fish if frozen; CUT filets
Cook the rice in a large saucepan of water, following the package instructions. Drain and cool.
Transfer the rice to a large bowl with the remaining ingredients and half of the crumbs. Season to taste and mix well.
Shape the mixture into 8 even-sized patties. Coat in the remaining crumbs and allow to chill for 15 mins.
Heat the oil in a large skillet over medium heat. Cook the fish cakes for 2-3 mins each side, until golden and crisp. Drain on a paper towels. Serve with salad and sauce.
ake at 425F degrees oven for 30 minutes, turning once.