These two recipes are delicious with all types of fish, from the stronger flavoured mackerel to the estuary trinity of bream, flathead and whiting.
The first recipe – fish cooked with a spicy Moroccan flavour – allows the wonderful flavour of the fish to come through while the spices give the fish a bit of an attitude! The second recipe – fillets of fish coated with a crunchy citrus flavoured topping – is very simple in flavour and easy to prepare.
Harissa is a rich, red spicy paste that is readily available in most supermarkets and larger delis.
2 fillets fish per person
2 tbs chopped fresh coriander leaves
2 tbs chopped fresh parsley
2 cloves crushed garlic
1 tsp salt
2 tsp ground cumin
generous pinch cayenne
2 tsp harissa paste
4 tbs olive oil
2 tbs lime juice
• Mix all the ingredients together well, and then rub the mixture into the flesh of the fish fillets. Place the fillets in a glass dish and cover with any remaining spicy mixture. Leave the fillets to absorb the flavours of the spice mixture for approximately one hour.
• While the fish is soaking up all the beautiful flavours, turn your oven to a moderate heat. When you’re ready to cook the fish, wrap each fillet loosely in foil and bake for about ten minutes, depending on the thickness of the fillets.
• Unwrap the fish and serve with steamed cous cous, or just attack it with your fingers and a good appetite!
So easy, so delicious!
1-2 fillets fish per person
1 cup stale breadcrumbs
1 clove crushed garlic
4 tbs chopped parsley
zest of half a lemon
2 tbs very cold butter
• Preheat your oven to a moderate heat.
• Place the topping ingredients in a food processor and mix until just combined.
• Put the topping mixture in a baking tray in a moderate oven for 15 minutes, shaking occasionally. An alternative is to pop the mixture under the grill, but you’ll have to keep a careful eye on it or it might burn.
• While the topping is browning and crisping, grill the fillets of fish until just cooked. Sprinkle the fish fillets with the topping and serve with crunchy golden potato chips.Reads: 535