FISH FILLET WITH ROSEMARY
Any firm-fleshed white fish is the perfect vehicle for this deep-flavored, earthy sauce; you can also try it with fresh sea scallops. If you don't want to flour the fish, place all the ingredients in a parchment paper or foil pouch and bake in the oven instead.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- Season the fish on both sides with salt and pepper. Lightly dredge it in the flour, shaking off the excess.
- Heat a medium nonstick skillet over medium-high heat until the pan is very hot. Add the olive oil. Place the fish in the skillet and cook for 2 minutes without moving the fillets. Turn and cook 2 more minutes, reducing heat if necessary to prevent browning. Pour off the fat and flip the fish again.
- Making room in the side of the pan, add the garlic and cook, stirring, for 10 to 15 seconds, being careful not to let it burn. Immediately add the wine, olives, and rosemary leaves and swirl them around in the pan as the wine reduces, about 1 1/2 minutes. Divide the fish between 2 warm serving plates. Swirl the butter into the sauce and pour the sauce evenly over the fish. Garnish with fresh rosemary sprigs and serve with lemon wedges.
PSAROKEFTEDES (FISH PATTIES WITH ROSEMARY SAUCE)
Make and share this Psarokeftedes (Fish Patties With Rosemary Sauce) recipe from Food.com.
Provided by CJAY8248
Categories Greek
Time 1h15m
Yield 1 whole fish, 5-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring 6 cups water to a boil. Add celery pieces, parsley, and onion; boil for 10 minutes. Reduce heat and add whole fish; cook, covered, for 20 minutes.
- Strain, reserving liquid. Cool fish and debone. Remove head and skin, and discard.
- Mash fish with a fork. (You should have 2 cups.) Add mint, onion, eggs, breadcrumbs, grated cheese, salt, pepper, and 3/4 cup water. Mix thoroughly.
- Form into small patties. Coat each patty in flour and fry in hot oil until golden brown. Sprinkle with lemon juice. Serve with Rosemary Sauce.
- Both the fish and the sauce are served at room temperature.
- Strained fish stock can be used to prepare Fish Soup.
Nutrition Facts : Calories 254.5, Fat 5.3, SaturatedFat 2.1, Cholesterol 89.4, Sodium 276.9, Carbohydrate 41.4, Fiber 2.6, Sugar 3.8, Protein 10.1
LEMON & ROSEMARY CRUSTED FISH FILLETS
Use up leftover bread in this crispy topping to liven up white fish
Provided by Good Food team
Categories Dinner
Time 20m
Number Of Ingredients 5
Steps:
- Heat the grill to medium. Place the fish fillets, skin-side up, on a baking tray, then grill for 4 mins. Meanwhile, place the rosemary, bread, lemon zest and some seasoning in a food processor, then blitz to make fine crumbs.
- Turn the fish over, then press a quarter of the crumbs over the top of each fillet. Drizzle with olive oil, then grill for 4 mins until the crust is golden and the fish is cooked through and just flaking. Serve with buttered new potatoes and lemon wedges for squeezing over.
Nutrition Facts : Calories 184 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Protein 26 grams protein, Sodium 0.51 milligram of sodium
FISH CAKES WITH TARTARE SAUCE
Make a little fish go a long way with these tasty fishcakes - perfect comfort food
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 40m
Yield Makes 4
Number Of Ingredients 15
Steps:
- Make the tartare sauce: mix all the ingredients together and chill (you won't need it all; leftovers keep for 3-4 days, covered, in the fridge and enliven any seafood dish).
- Preheat the oven to 150C/gas 2/fan 130C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.
- At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.
- While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.
- Shell the egg and chop it. Carefully mix with the potato, fish, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.
- Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.
- Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.
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