Top 10 Ways of Preparing Fish

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Fish is considered as the most consumed food after meat in the non veg. segment. Fresh water fishes are tastier and are a delight for our taste buds. Fishes can be prepared in a number of ways. There are various recipes of preparing fish and it varies largely from country to country or state to state. The South East Asia and India is the largest consumer of fish and a lot of recipe flows out of these regions. However, continental fish dishes are more popular across the world and here is a list of top ten ways of preparing fish or the ten best recipes of preparing fish:

 

1. Roasted Bass with Tomato Salad

For this recipe use a whole sea bass or sea bream. This recipe is a simple one which takes a total of 45 minutes to serve. The fish is first roasted or barbequed after scaled stuffing some lemon slices as well as herbs. Once this after those croutons are made separately prepare the tomato salad followed by salads. The ingredients for this dish are as follows:

2 small whole bass or sea bream, scaled and gutted

1 lemon, sliced; handful fresh herbs, such as parsley, thyme, basil or oregano, little olive oil

For the croutons: ½ ciabatta, cut into very thin slices

50g (2oz) fresh Parmesan, grated; 3tbsp olive oil

For the salad

16 vine tomatoes, quartered

2 red peppers, roasted, skinned and cut into strips

Handful fresh basil leaves, ½ red onions, thinly sliced, handful black olives.

 

2. Baked sea bream with lemon

This is the easiest way to cook bream and brings out the flavour of a great fresh fish. Bream has quite a mild taste and isn’t too fishy. Bake the fish stuffing parsley leaves and pouring some white wine and olive oil. The following are the ingredients:

8 sea bream, around 450g (1lb) each, scaled and gutted

1 small bunch flat-leaf parsley

2 lemons, sliced

100ml (4fl oz) white wine

4tbsp olive oil

2 large baking trays

 

3. Salmon with citrus butter

Melt some butter and then add the citrus Zests and juices and then put it in a separate cup and leave it for a while. Barbeque the salmon for some 5 to 8 minutes and then brush the cooked fish with the juicy butter and then serve it with salad. These are the ingredients required for this dish:

8 salmon fillets

150g (5oz) unsalted butter

Juice and zest 2 limes, 2 lemons, 2 oranges

 

4. Smoked trout with horseradish

This is a very simple recipe for preparing fish. Mix the horseradish with the crème fraiche to form a loose paste, and then season it well with freshly ground black pepper. Cut the trout fillets in half diagonally and sit in the middle of the plate. Place a small stack of beetroot on top of the fish, and then scatter over the cress. Spread the horseradish sauce around the fish and serve with the lemon wedges on the side, to squeeze over. The following are the ingredients:

4tbsp grated horseradish

4tbsp crème fraîche

4 fillets smoked trout

200g (7oz) cooked baby beetroot (preferably not in vinegar), halved if large

2 boxes mustard cress leaves trimmed from base

1 lemon, cut into wedges, to serve

 

5. Roast monkfish wrapped in Parma ham with minty mushy peas

Monkfish is a wonderfully meaty fish that complements the flavour of Parma ham. Brush the monkfish fillets with melted butter. Place 2 sage leaves on each fish, season and wrap each tail in 3 slices of Parma ham. Brush with the remaining butter, place on a baking tray and cook in the oven for 12 to 15 minutes. The fish should feel firm to the touch when gently squeezed. Make the pea and mint puree to serve along. The following are the ingredients:

4 monkfish fillets, approx 175g (6oz) each

50g butter, 8 sage leaves

12 slices Parma ham

300ml vegetable stock

350g frozen peas

1tbsp fresh mint leaves

 

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