FISH FILLETS WITH TOMATOES ZUCCHINI & BASIL

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FISH FILLETS WITH TOMATOES ZUCCHINI & BASIL
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Course Main Dish
Servings
Ingredients
  • 2 cups thinly sliced zucchini (use yellow as well ig you can find them)
  • 1/4 cup sliced shallots
  • 1/4 cup sliced fresh basil divided, plus 1/4basil leaves
  • 20 cherry tomatoes halved
  • 4 tablespoons dry white wine
  • 4 tablespoons extra-virgin olive oil divided
  • Sea salt flakes freshly ground pepper
  • 4 200 g white flaky fish fillets such as snapper or barramundi
Course Main Dish
Servings
Ingredients
  • 2 cups thinly sliced zucchini (use yellow as well ig you can find them)
  • 1/4 cup sliced shallots
  • 1/4 cup sliced fresh basil divided, plus 1/4basil leaves
  • 20 cherry tomatoes halved
  • 4 tablespoons dry white wine
  • 4 tablespoons extra-virgin olive oil divided
  • Sea salt flakes freshly ground pepper
  • 4 200 g white flaky fish fillets such as snapper or barramundi
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Instructions
  1. Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide zucchini among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around zucchini. Drizzle each packet with 1 Tbsp. wine and 1/2 Tbsp. oil (add 1/2 Tbsp. water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 Tbsp. oil over each.
  2. Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
  3. Preheat oven to 200c. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.
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Roast Salmon and Broccoli with Chile-Caper Vinaigrette

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Roast Salmon and Broccoli with Chile-Caper Vinaigrette
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Servings
Ingredients
  • 1 bunch broccoli cut into florets, about 750g.
  • 4 tablespoons olive oil divided
  • Sea salt flakes freshly ground pepper
  • 4 200 g skinless salmon fillets approx
  • 1 red chilli thinly sliced into rings, seeds removed if desired
  • 2 tablespoons rice vinegar
  • 2 tablespoons drained capers
Servings
Ingredients
  • 1 bunch broccoli cut into florets, about 750g.
  • 4 tablespoons olive oil divided
  • Sea salt flakes freshly ground pepper
  • 4 200 g skinless salmon fillets approx
  • 1 red chilli thinly sliced into rings, seeds removed if desired
  • 2 tablespoons rice vinegar
  • 2 tablespoons drained capers
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Instructions
  1. Preheat oven to 180c. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, around 12–15 minutes.
  2. Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the centre. Roast until salmon is opaque throughout, 10–15 minutes.
  3. Meanwhile, combine chilli, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.
  4. Serve salmon and broccoli drizzled with chilli vinaigrette.
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Fish fingers with spicy tartare and green salad

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Fish fingers with spicy tartare and green salad
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Servings
Ingredients
  • 500 g firm white fish fillets
  • 1 cup panko breadcrumbs
  • 2 cups cornflakes crushed
  • 1/2 cup plain flour
  • 2 eggs beaten
  • 1 tsp fennel seeds toasted and crushed
  • 1 tsp chilli flakes
  • Sunflower oil to shallow fry
  • Lemon wedges and green salad to serve
  • TARTARE YOGHURT
  • 1 Lebanese cucumber deseeded and chopped
  • 1 cup thick Greek-style yoghurt 280g
  • 2 tbs finely chopped dill
  • Extra virgin olive oil to drizzle
Servings
Ingredients
  • 500 g firm white fish fillets
  • 1 cup panko breadcrumbs
  • 2 cups cornflakes crushed
  • 1/2 cup plain flour
  • 2 eggs beaten
  • 1 tsp fennel seeds toasted and crushed
  • 1 tsp chilli flakes
  • Sunflower oil to shallow fry
  • Lemon wedges and green salad to serve
  • TARTARE YOGHURT
  • 1 Lebanese cucumber deseeded and chopped
  • 1 cup thick Greek-style yoghurt 280g
  • 2 tbs finely chopped dill
  • Extra virgin olive oil to drizzle
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Instructions
  1. Cut the fish into 2 - 3cm thick slices.
  2. Combine the panko and cornflakes in a bowl, then place the plain flour and eggs in separate bowls and season each.
  3. Coat each piece of fish in the flour, then the egg, and finally the cornflake mixture. (For the adults, add fennel seeds and chilli flakes to the cornflake mixture.)
  4. Heat 1cm oil in a frypan over medium-high heat. In batches, cook the fish for 2 minutes per side or until golden and cooked through. Drain.
  5. For the tartare, combine ingredients, season and drizzle with oil. Serve fish fingers with tartare, lemon and green salad.
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