Chicken boarders

[AdamV]

Hi!

I would like to ask if you know any good and tested fish recipes that I could try making at home? I like almost every kind of fish, but I never did anything fancy, and I think now is the time to try it

I also like vegetables a lot, so there are no worries if you put them in your recipe

 

Oh, and if you could tell how long does it take to prepare those dishes, I'd be very grateful.

Thanks!

[kinsk]

I find with fish sometimes simple is better, especially if you've got some really decent fresh stuff.

 

Things like cod or haddock loin I dust with seasoned flour and pan fry on a medium to high heat for about a minute and a half each side, serve with salad, baby pots, hassleback pots, what ever you fancy.

 

http://myyearbyfood.blogspot.com/search/label/fish

 

These two both have a very similar sauce which is very quick and easy to do but will go with most fish.

 

Fish pie can be absoluetly lovely

 

http://myyearbyfood.blogspot.com/2010/04/thou-shall-have-fishy-on-little-dishy.html

 

Or if you are pushed for time just mix the fish with creme fraiche, spring onions and parsley.

 

Squid? Slit it down the side and open it up, score the flesh in a criss cross then cut into thick strips. Fry some chorizo add the squid and serve with salad and a dressing of your choice, something lemon or balsamic based goes well.

[Jools]

Jamie's Coley Korma is the easiest and most delicious recipe I've come across in a very long time - 15-20 mins. You can use other fish, but Coley is exceptional value for money and works perfectly with this. Make sure you buy the Korma paste and not the sauce though.

 

Ingredients

 

• 2 heaped tablespoons Patak’s korma paste

• 4 x 180g coley fillets, skin on, scaled and pin-boned

• olive oil

• 4 spring onions, trimmed and finely sliced

• ½ x 400ml tin low-fat coconut milk

• a few sprigs of fresh coriander, leaves picked, stalks finely chopped

• ½-1 fresh red chilli, finely sliced

• 1 lemon, cut into wedges

 

for the rice

• 1 cup basmati rice

• sea salt

 

Add the rice to a small pan with 2 cups of boiling water and a pinch of salt. Bring to the boil on a high heat then turn the heat down to low, cover and leave for 7 to 8 minutes.

 

Put a large frying pan on a medium heat. Use the back of a spoon to spread 1 heaped tablespoon of the korma paste all over the flesh side of the fish fillets. Add a lug of olive oil to the hot pan, then add the coley, flesh-side down. Cook for about 10 minutes, turning halfway when you’ve got some colour.

 

Check your rice – all of the water should have been absorbed by now so fluff it up with a fork and take it off the heat. Pop the lid back on so it stays warm.

 

Turn the heat under the fish up to high and throw in the greener half of your sliced spring onions. Stir in the remaining korma paste, coconut milk, coriander stalks and most of the fresh chilli. Let it bubble away for a couple of minutes until the fish is starting to flake apart. Taste your sauce and add a squeeze of lemon juice if it needs it.

 

Divide the rice between your plates then top each portion with a piece of coley. Pour the sauce over the top then scatter over the reserved spring onions, chilli and coriander leaves. Serve with lemon wedges on the side for squeezing over.

 

Full details here

[AdamV]

Wow, it really does look delicious! Like in a good restaurant You said that it is really easy to make, but I see there is a lot of ingredients and cooking instruction is long too, so it doesn't look that easy (at a first glance).

 

On the other hand, I found a recipe for barbecued sea bass and I think it would be also great for upcoming barbecue season So i think I might just try both of those, because they both look really great!

 

And I will be definitely checking Jamies site for more of those recipes, thanks!

[CatieB]

Yes put your fish or choice in a tinfoil parcel and cook in the oven - simple delicate result and delicious. I do this for haddock, cod, salmon and smoked fish. 180- 200 degrees for 10 to 20 mins dependant on size of fish.

 

Seriously you can add butter and any flavours you want to get a different result every time eg herbs, lemon or thai flavours but even plain is yummy. Hugh FW did a program on it recently

[majorbloodnock]

Well, several of my favourites have already been mentioned. In particular, the "en papillotte" method (baking in a foil or parchment parcel with a little flavoured butter or liquid) is fantastic.

 

However, let's not forget some of the classics. Salmon poached in a court bouillon. Ceviche. Paella. Kedgeree. How about fresh sardines grilled? Or, if you can get REALLY fresh mackerel (caught that day, by preference), simply poach in milk.

[Gertie]

Fish chowder is great and really easy to make. Thai green curry made with fish is also lovely and easy too. Easy to find loads of recipes online for both those dishes.

[AdamV]

Will look for those, thanks

[sparkysmum]

Am making a smoked haddock risotto as I type. Dead easy. cook fish in oven with chopped leeks which have been "sweated". You cook this in a milk/creme fraiche mixture to which you add some water & veg stock. Cook for about 18 - 20 mins then add rice which is 3/4 cooked You just finish it all off in the oven. The rice absorbs the sauce/stock & there's no endless stirring. Serve with crusty bread & salad. Glass of red too always helps Enjoy

[scarlettohara]

Try adding really thick double cream at the end to kedgeree, they do this in my son's restuarant - it is delicious