For the dumplings
4 fresh coral trout fillets, weighing about 180g/61/2oz each (you can also use sea bass or scorpion fish fillets) 1. For the dumplings, boil the whole potatoes in their skins until cooked through (about 30 minutes). 2. Drain and peel while hot, ... [... more]
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Fish tacos from Baja California
2 sea bream, sea bass or red mullet, weighing about 350g/12oz each, filleted 1. First make the salsa by mixing together all the ingredients with a pinch of salt. Set aside. 2. Cut the fish fillets crossways into strips 1cm/1/2in wide and season ... [... more]
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Pan-fried mackerel with Bretonne sauce
8 fillets of very fresh mackerel (allow 170g/6oz fish for main course, 85g/3oz for a starter) For the Bretonne sauce: 1 tbsp parsley, chopped or a mixture of chervil, chives, tarragon and fennel, chopped 2. Dip the fish fillets in flour which has ... [... more]
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Pan-fried fish in spicy tomato sauce
450g/1lb boneless, firm white fish fillets, such as cod, sea bass or halibut, 1. Pat the fish dry with kitchen paper. Sprinkle evenly with the salt and pepper and dust with flour, shaking off any excess. 2. Drain the tomatoes, reserving the ... [... more]
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Plaice en papillote
1. Cut a piece of greaseproof paper into a heart shape, large enough to envelop the fish slices. 2. Place the fish fillets on one half of the greaseproof paper. Season with salt and pepper. 5. Fold over the other half of the greaseproof paper and ... [... more]
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Steamed Cantonese-Style Fish
450g/1lb firm white fish fillets, such as cod or sole, skinned or a whole fish such as Dover sole or turbot 1. Pat the fish dry with kitchen paper and evenly rub with salt, rubbing it inside the cavity as well if you are using a whole fish. Put ... [... more]
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Ballotine of seabass on a bed of spinach
4. For the spinach, heat the oil in a sauté pan and add the spinach, cooking to wilt for 1-2 minutes. Toss in the egg yolk, season to taste and stir. 5. Sandwich the spinach between the fish fillets on a sheet of foil and wrap up to form a ... [... more]
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Creamy cod poached with white wine and milk
1. Warm the oil in a pan large enough to accommodate the fish fillets in a single layer. 2. Season the fillets with salt and pepper and place in the pan. 3. Seal on both sides over a low heat, without colouring the flesh. 4. Add the zest, chilli ... [... more]
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