So I thought today I would give you 5 ideas on cooking fish.
Idea 1 - If you have a whole fish preheat you oven to 220.c. Place a double thickness of tin foil long enough and wide enough to wrap around the fish. Place a bed of fresh herbs and slices of lemon or limes, julienne of ginger and thin slices of garlic. Place the fish on top, fill the cavity with more herbs. The lay another herb bed as below on top of the fish. Drizzle with about 2 tbsp light soy sauce, 1 tbsp oil and the juice of 1 lemon or lime.
Fold the foil securely around the fish and bake for 2o minutes. Carefully remove and unwrap using a sharp knife cut into the thickest part of the fish to the bone to check if cooked through. If not cook re wrap and return to oven for another 10 minutes.
When the fish is cooked either place the whole fish on a platter of remove the flesh, make sure that you don't loose the juice as they area a perfect sauce for the fish.
If you serve the fish on rice pour over some of the sauce.
Idea 2 - Using fish fillets rub both sides with a cajun spice mix. Heat about 3 tbsps of oil in a large frypan, add the fillets skin side down leave until the fish is crispy and white around the edges, turn over and cook another 3 -5 minutes depending on the thickness of the fish.
Idea 3 - Make a light tempura batter using 1/2 cornflour and 1/2 plain flour add enough cold water to make a thin batter. You want it to almost run off the fish.
Cut the fish into goujons. Heat at least 4 cm of oil til hot but not smoking. Dip the fish into the batter, drain of excess and carefully place the fish into the hot oil. Cook until golden on all sides. Remove with a metal slotted spoon or spider and drain on paper towel.
Serve with homemade chips and tartare sauce.
Idea 4 - Place a piece of baking paper on a oven tray, preheat the oven 200.c. Cut potatoes and tomatoes into thin slices.
For each fish fillet mix together 2 tbsps dry breadcrumbs, 1 tbsp chopped fresh herbs of your choice, 1 tbsp olive oil and 2 tsps lemon juice.
Layer on the tray potatoes, tomatoes, potatoes, fish fillets then press the coating on top.
Cover with foil bake 25 - 30 minutes or until the potatoes have cooked. If you want the coating to be browned and crusty leave the foil of for the last 5 minutes.
Serve with a garden salad.
Idea 5 - Fish Tacos.
Heat some flour tortillas, thinly slice some lettuce. Make a salsa with chilli, tomatoes, onion, cucumber, 1 tsp brown sugar, a squeeze of lime juice and about 2 tsps oil.
Cook your fish fillets anyway you want.
On the tortillas lay some lettuce, then salsa then the fish fillets roll up, if it isn't to fat, you may need to fold in half and eat.
I hope this has given you some ideas next time you think about cooking fish.