br>Bake as normal.
For dinner rolls.
Mix in bread
plate and dip the fish fillets into flour, coating
il, rub lightly over the fish fillets, and leave in a
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.
se your hand to clean fish. Next, put them into basket
en to 400\u00b0F. Pat fish dry, inside and out,
Spread butter on bottom of shallow 2-quart baking dish.
Add spinach and cover with fish fillets.
Season lightly with salt, pepper and lemon juice.
Add onion and spread soup on top. Arrange tomato slices on top of soup and sprinkle with oregano. Bake in preheated 350\u00b0 oven for 35 minutes.
Fry
bacon
in heavy pot until brown.
Add potatoes and onions.
Cook until tender.
Add tomatoes, V-8 juice and fish. Let simmer for about 1 hour.
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.
ll.
Then cut the fish in half, if they
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.
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.