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"I'm making a Mother's Day lunch for my dear old mum tomorrow. She loves fish so I picked up a couple of good quality sea bass fillets and I was thinking of serving it pan fried with baked feta tagliatelle (from that recipe that caused a feta shortage in Finland). The trouble is I've never cooked fish before (I'm vegetarian). The only tips on frying fish I can find on Google just say to use oil, but how can I get flavour into the fish? I was thinking of frying it in butter with some garlic, paprika and lemon juice. Or do I add the flavourings at the end? Any fellow chefs out there with some tips? "I personally would grill the fish under the grill with flavouring you suggest as frying will make the fish greasy. I hope it goes well | |||
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"I'm making a Mother's Day lunch for my dear old mum tomorrow. She loves fish so I picked up a couple of good quality sea bass fillets and I was thinking of serving it pan fried with baked feta tagliatelle (from that recipe that caused a feta shortage in Finland). The trouble is I've never cooked fish before (I'm vegetarian). The only tips on frying fish I can find on Google just say to use oil, but how can I get flavour into the fish? I was thinking of frying it in butter with some garlic, paprika and lemon juice. Or do I add the flavourings at the end? Any fellow chefs out there with some tips?
I personally would grill the fish under the grill with flavouring you suggest as frying will make the fish greasy. I hope it goes well "My grill is broken  I could roast it though? | |||
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"I think we cooking fish less is more as far as seasonings etc. I think it shouldn't be over powered by what ever is added to it. " Not even garlic? I thought sea bass was a fish you could put with strong flavours? | |||
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"I wrap my fish in a foil parcels and sprinkle the flavour I want into belly if the fish, it gets steamed, stays moist and the flavour from the spices seeps into the fish rather than on to the skin. If the fish doesn’t have a skin one side, ie a fillet, but the marinade directly on to the fish. " This  | |||
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"I wrap my fish in a foil parcels and sprinkle the flavour I want into belly if the fish, it gets steamed, stays moist and the flavour from the spices seeps into the fish rather than on to the skin. If the fish doesn’t have a skin one side, ie a fillet, but the marinade directly on to the fish. " Will the skin go soggy? | |||
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"I'm making a Mother's Day lunch for my dear old mum tomorrow. She loves fish so I picked up a couple of good quality sea bass fillets and I was thinking of serving it pan fried with baked feta tagliatelle (from that recipe that caused a feta shortage in Finland). The trouble is I've never cooked fish before (I'm vegetarian). The only tips on frying fish I can find on Google just say to use oil, but how can I get flavour into the fish? I was thinking of frying it in butter with some garlic, paprika and lemon juice. Or do I add the flavourings at the end? Any fellow chefs out there with some tips?
I personally would grill the fish under the grill with flavouring you suggest as frying will make the fish greasy. I hope it goes well
My grill is broken I could roast it though? "It would probably dry out too much if you roast it. Probably best fried but not with too much oil. | |||
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"I wrap my fish in a foil parcels and sprinkle the flavour I want into belly if the fish, it gets steamed, stays moist and the flavour from the spices seeps into the fish rather than on to the skin. If the fish doesn’t have a skin one side, ie a fillet, but the marinade directly on to the fish. Will the skin go soggy? " I don’t eat the skin so never took any notice but yes it will | |||
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"I'm making a Mother's Day lunch for my dear old mum tomorrow. She loves fish so I picked up a couple of good quality sea bass fillets and I was thinking of serving it pan fried with baked feta tagliatelle (from that recipe that caused a feta shortage in Finland). The trouble is I've never cooked fish before (I'm vegetarian). The only tips on frying fish I can find on Google just say to use oil, but how can I get flavour into the fish? I was thinking of frying it in butter with some garlic, paprika and lemon juice. Or do I add the flavourings at the end? Any fellow chefs out there with some tips? "I cook sea bass in foil....sit the foil in water then cook for up to 30 mins..gas mark 6. open the foil for the last 10 mins'...slightly season with salt n pepper and cook with a slice of lemon and you can make up a parsley mix and stuff the fish before cooking. I have tried the pan frying before but I prefer oven cooked...the water in the dish is to help stop the fish drying out. Good luck..  | |||
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"I'm making a Mother's Day lunch for my dear old mum tomorrow. She loves fish so I picked up a couple of good quality sea bass fillets and I was thinking of serving it pan fried with baked feta tagliatelle (from that recipe that caused a feta shortage in Finland). The trouble is I've never cooked fish before (I'm vegetarian). The only tips on frying fish I can find on Google just say to use oil, but how can I get flavour into the fish? I was thinking of frying it in butter with some garlic, paprika and lemon juice. Or do I add the flavourings at the end? Any fellow chefs out there with some tips?
I personally would grill the fish under the grill with flavouring you suggest as frying will make the fish greasy. I hope it goes well
My grill is broken I could roast it though?
It would probably dry out too much if you roast it. Probably best fried but not with too much oil. "Only dries up if you don’t cover it | |||
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"I wrap my fish in a foil parcels and sprinkle the flavour I want into belly if the fish, it gets steamed, stays moist and the flavour from the spices seeps into the fish rather than on to the skin. If the fish doesn’t have a skin one side, ie a fillet, but the marinade directly on to the fish. Will the skin go soggy? I don’t eat the skin so never took any notice but yes it will " Ah I wanted to get a crispy skin, which is why I was planning to pan fry | |||
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"If your oven is working wrap the bass in grease proof paper with a little bit of sunflower or ground nut oil with some dill and lemon. Cook in the oven on a medium heat for 25 minutes. The fish will be nice and flaky, you can serve that with salute potatoes and garden peas or mash with mixed vegetables. " Sea bass fillets 25 minutes???? 8 at the most | |||
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"If your oven is working wrap the bass in grease proof paper with a little bit of sunflower or ground nut oil with some dill and lemon. Cook in the oven on a medium heat for 25 minutes. The fish will be nice and flaky, you can serve that with salute potatoes and garden peas or mash with mixed vegetables. " I'm going to serve it with pasta that will have basil and oregano, so probably won't add any more herbs to the fish. Thanks though! | |||
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"If your oven is working wrap the bass in grease proof paper with a little bit of sunflower or ground nut oil with some dill and lemon. Cook in the oven on a medium heat for 25 minutes. The fish will be nice and flaky, you can serve that with salute potatoes and garden peas or mash with mixed vegetables. I'm going to serve it with pasta that will have basil and oregano, so probably won't add any more herbs to the fish. Thanks though! " No worries | |||
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"I wrap my fish in a foil parcels and sprinkle the flavour I want into belly if the fish, it gets steamed, stays moist and the flavour from the spices seeps into the fish rather than on to the skin. If the fish doesn’t have a skin one side, ie a fillet, but the marinade directly on to the fish. Will the skin go soggy? I don’t eat the skin so never took any notice but yes it will Ah I wanted to get a crispy skin, which is why I was planning to pan fry " Remember to add oil to very hot pan....Place skin side down | |||
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"I think we cooking fish less is more as far as seasonings etc. I think it shouldn't be over powered by what ever is added to it. " Exactly, every fish has its own flavour, I don't cook it often, but don't overcook it, maybe a light drizzle of lemon and black pepper and served with asparagus and baby potatoes  | |||
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If the fillets are too long, cut then in half as they will be easiest to turn over.
Place the fish in the frying pan skin down and gently fry for 4-5 min on a moderate heat/flame, then turn over and cook for another 4-5 min.
If you want to add butter and garlic for flavour, add it to the frying pan at the end as it will burn if you add it at the beginning.
Hope this helps.  | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. " Swap the mash potato with sweet potato topped with cheese and breadcrumbs and we're cooking | |||
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"I wrap my fish in a foil parcels and sprinkle the flavour I want into belly if the fish, it gets steamed, stays moist and the flavour from the spices seeps into the fish rather than on to the skin. If the fish doesn’t have a skin one side, ie a fillet, but the marinade directly on to the fish. Will the skin go soggy? I don’t eat the skin so never took any notice but yes it will Ah I wanted to get a crispy skin, which is why I was planning to pan fry " In that case I would suggest a hot pan a little butter with the herbs you are using in the pasta, melt in the pan and add the fish skin side down and let it cook from bottom up, cover to start to keep the moisture in, then near the end remove the lid the skin should be crispy but fish moist and then just spoon a little of the butter sauce over the fish just before serving. | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. " She loves fish pie but she has it quite often, so I wanted to make something a little different  | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. Swap the mash potato with sweet potato topped with cheese and breadcrumbs and we're cooking "When am I making it for you. | |||
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"My method. Hopefully whole fish. Inside belly add cut lemon. Plus liquid seasoning. Outside salt . Also add to outside bay leaves both side about 3 /4 each side. Then wrap in foil and cook about 30 minutes each side electric mark 160. " Oh god no! I wouldn't be able to stand having its little face looking at me! 
No no, this little bass has already been filleted, thank you very much | |||
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"The best way to fry seabass is to shallow fry in a frying pan with olive oil. You can add flavour by dipping the skin down in samolina or flour that you have added a little paprika, salt and pepper to. You want the oil to me hot before you put the fish in. You can tell when the oil is hot enough when it starts to shimmer, but you don't want it hot enough so that it starts to smoke..
If the fillets are too long, cut then in half as they will be easiest to turn over.
Place the fish in the frying pan skin down and gently fry for 4-5 min on a moderate heat/flame, then turn over and cook for another 4-5 min.
If you want to add butter and garlic for flavour, add it to the frying pan at the end as it will burn if you add it at the beginning.
Hope this helps. "This sounds great, thank you! Is 4-5 mins on each side not too long though? I thought it was 4-5 mins TOTAL (they are quite thin fillets) | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. She loves fish pie but she has it quite often, so I wanted to make something a little different "Go forth and let alchemy commence in your kitchen. | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. She loves fish pie but she has it quite often, so I wanted to make something a little different
Go forth and let alchemy commence in your kitchen. "Haha yes I love experimenting in the kitchen!! Except I won't be eating it this time so can't go too crazy  | |||
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"The best way to fry seabass is to shallow fry in a frying pan with olive oil. You can add flavour by dipping the skin down in samolina or flour that you have added a little paprika, salt and pepper to. You want the oil to me hot before you put the fish in. You can tell when the oil is hot enough when it starts to shimmer, but you don't want it hot enough so that it starts to smoke..
If the fillets are too long, cut then in half as they will be easiest to turn over.
Place the fish in the frying pan skin down and gently fry for 4-5 min on a moderate heat/flame, then turn over and cook for another 4-5 min.
If you want to add butter and garlic for flavour, add it to the frying pan at the end as it will burn if you add it at the beginning.
Hope this helps.
This sounds great, thank you!
Is 4-5 mins on each side not too long though? I thought it was 4-5 mins TOTAL (they are quite thin fillets) "In that case, half the time.
Another tip, is that they may sometimes curve up when you start to fry them, just old them down with a spoon for a few seconds. That way you should get all the skin crispy and golden brown. | |||
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"The best way to fry seabass is to shallow fry in a frying pan with olive oil. You can add flavour by dipping the skin down in samolina or flour that you have added a little paprika, salt and pepper to. You want the oil to me hot before you put the fish in. You can tell when the oil is hot enough when it starts to shimmer, but you don't want it hot enough so that it starts to smoke..
If the fillets are too long, cut then in half as they will be easiest to turn over.
Place the fish in the frying pan skin down and gently fry for 4-5 min on a moderate heat/flame, then turn over and cook for another 4-5 min.
If you want to add butter and garlic for flavour, add it to the frying pan at the end as it will burn if you add it at the beginning.
Hope this helps.
This sounds great, thank you!
Is 4-5 mins on each side not too long though? I thought it was 4-5 mins TOTAL (they are quite thin fillets)
In that case, half the time.
Another tip, is that they may sometimes curve up when you start to fry them, just old them down with a spoon for a few seconds. That way you should get all the skin crispy and golden brown. "Ah, I saw online that a good way to combat that is by scoring the skin first | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. She loves fish pie but she has it quite often, so I wanted to make something a little different
Go forth and let alchemy commence in your kitchen.
Haha yes I love experimenting in the kitchen!! Except I won't be eating it this time so can't go too crazy "Do you ever cook curry? | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. Swap the mash potato with sweet potato topped with cheese and breadcrumbs and we're cooking
When am I making it for you. "Now, I'll be around in 5 | |||
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"The best way to fry seabass is to shallow fry in a frying pan with olive oil. You can add flavour by dipping the skin down in samolina or flour that you have added a little paprika, salt and pepper to. You want the oil to me hot before you put the fish in. You can tell when the oil is hot enough when it starts to shimmer, but you don't want it hot enough so that it starts to smoke..
If the fillets are too long, cut then in half as they will be easiest to turn over.
Place the fish in the frying pan skin down and gently fry for 4-5 min on a moderate heat/flame, then turn over and cook for another 4-5 min.
If you want to add butter and garlic for flavour, add it to the frying pan at the end as it will burn if you add it at the beginning.
Hope this helps.
This sounds great, thank you!
Is 4-5 mins on each side not too long though? I thought it was 4-5 mins TOTAL (they are quite thin fillets)
In that case, half the time.
Another tip, is that they may sometimes curve up when you start to fry them, just old them down with a spoon for a few seconds. That way you should get all the skin crispy and golden brown.
Ah, I saw online that a good way to combat that is by scoring the skin first "That is a good technique for stopping it curving. Personally I prefer the skin not to be scored so that I get nice crispy skin. When I score it, the moister of the fish tends to seep through and stop the centre from getting crispy. It's what you a comfortable at doing. Seabass is a very forgiving fish and it will taste fantastic. | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. She loves fish pie but she has it quite often, so I wanted to make something a little different
Go forth and let alchemy commence in your kitchen.
Haha yes I love experimenting in the kitchen!! Except I won't be eating it this time so can't go too crazy
Do you ever cook curry?"Does the Pope shit in the woods? | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. Swap the mash potato with sweet potato topped with cheese and breadcrumbs and we're cooking
When am I making it for you.
Now, I'll be around in 5 "Noooooo, I'm not fab spruced and wearing go faster joggers covered in cat fur. | |||
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"My method. Hopefully whole fish. Inside belly add cut lemon. Plus liquid seasoning. Outside salt . Also add to outside bay leaves both side about 3 /4 each side. Then wrap in foil and cook about 30 minutes each side electric mark 160. Oh god no! I wouldn't be able to stand having its little face looking at me!
My apologies due to catching bass and then getting eaten as quick as possible to retain taste
No no, this little bass has already been filleted, thank you very much " | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. She loves fish pie but she has it quite often, so I wanted to make something a little different
Go forth and let alchemy commence in your kitchen.
Haha yes I love experimenting in the kitchen!! Except I won't be eating it this time so can't go too crazy
Do you ever cook curry?
Does the Pope shit in the woods? "I'm not sure, the wiff I caught off someone's breath once, I wondered of he'd shat in their mouth. (a joke from bottom live) | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. Swap the mash potato with sweet potato topped with cheese and breadcrumbs and we're cooking
When am I making it for you.
Now, I'll be around in 5
Noooooo, I'm not fab spruced and wearing go faster joggers covered in cat fur. "That'll do, I'm not a fussy bird. I'm hungry | |||
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"Lots of good tips on here already, but if you're using quality fresh (not frozen) sea bass fillets you're best off letting the flavours speak for themselves. Season skin side generously with rock salt and fry in olive oil,skin side down for 2-3 minutes depending on size.When skin is crispy and the fish is about 3/4 cooked,season the flesh side lightly with salt and pepper and flip to cook for a further minute .Remove from pan onto kitchen paper and leave to rest in a warm over for 2 minutes " That's very specific are you a pro chef? | |||
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"Lots of good tips on here already, but if you're using quality fresh (not frozen) sea bass fillets you're best off letting the flavours speak for themselves. Season skin side generously with rock salt and fry in olive oil,skin side down for 2-3 minutes depending on size.When skin is crispy and the fish is about 3/4 cooked,season the flesh side lightly with salt and pepper and flip to cook for a further minute .Remove from pan onto kitchen paper and leave to rest in a warm over for 2 minutes That's very specific are you a pro chef? "I was many moons ago,in a fish restaurant  | |||
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"Lots of good tips on here already, but if you're using quality fresh (not frozen) sea bass fillets you're best off letting the flavours speak for themselves. Season skin side generously with rock salt and fry in olive oil,skin side down for 2-3 minutes depending on size.When skin is crispy and the fish is about 3/4 cooked,season the flesh side lightly with salt and pepper and flip to cook for a further minute .Remove from pan onto kitchen paper and leave to rest in a warm over for 2 minutes " Ah okay, I'm just used to cooking things like quorn and tofu that need masses of spices and seasonings in order to have any flavour. I don't really know what fish tastes like as I haven't eaten it since I was little, but the majority verdict seems to be that it doesn't really need anything
They were sold out of fresh so I had to get frozen, but they're from the special supermarket "luxury" range so the quality should hopefully be okay. | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. She loves fish pie but she has it quite often, so I wanted to make something a little different
Go forth and let alchemy commence in your kitchen.
Haha yes I love experimenting in the kitchen!! Except I won't be eating it this time so can't go too crazy
Do you ever cook curry?
Does the Pope shit in the woods?
I'm not sure, the wiff I caught off someone's breath once, I wondered of he'd shat in their mouth. (a joke from bottom live)"LOL. The answer is yes - I cook curry very regularly. Definitely don't need any tips in that department, if I do say so myself | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. Swap the mash potato with sweet potato topped with cheese and breadcrumbs and we're cooking
When am I making it for you.
Now, I'll be around in 5
Noooooo, I'm not fab spruced and wearing go faster joggers covered in cat fur.
That'll do, I'm not a fussy bird. I'm hungry "Then its beef Madras curry for you madam. Cooked it yesterday so its had 24hrs of marinating. Fresh cooked rice of course. Its a hotty. | |||
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"Lots of good tips on here already, but if you're using quality fresh (not frozen) sea bass fillets you're best off letting the flavours speak for themselves. Season skin side generously with rock salt and fry in olive oil,skin side down for 2-3 minutes depending on size.When skin is crispy and the fish is about 3/4 cooked,season the flesh side lightly with salt and pepper and flip to cook for a further minute .Remove from pan onto kitchen paper and leave to rest in a warm over for 2 minutes Ah okay, I'm just used to cooking things like quorn and tofu that need masses of spices and seasonings in order to have any flavour. I don't really know what fish tastes like as I haven't eaten it since I was little, but the majority verdict seems to be that it doesn't really need anything
They were sold out of fresh so I had to get frozen, but they're from the special supermarket "luxury" range so the quality should hopefully be okay. "The only thing I'd say in that case is you may not get the skin as crispy as if it was fresh,but make sure it's as dry as you can get it before frying it | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. She loves fish pie but she has it quite often, so I wanted to make something a little different
Go forth and let alchemy commence in your kitchen.
Haha yes I love experimenting in the kitchen!! Except I won't be eating it this time so can't go too crazy
Do you ever cook curry?
Does the Pope shit in the woods?
I'm not sure, the wiff I caught off someone's breath once, I wondered of he'd shat in their mouth. (a joke from bottom live)
LOL. The answer is yes - I cook curry very regularly. Definitely don't need any tips in that department, if I do say so myself "Well listen to you, swell head. | |||
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"Lots of good tips on here already, but if you're using quality fresh (not frozen) sea bass fillets you're best off letting the flavours speak for themselves. Season skin side generously with rock salt and fry in olive oil,skin side down for 2-3 minutes depending on size.When skin is crispy and the fish is about 3/4 cooked,season the flesh side lightly with salt and pepper and flip to cook for a further minute .Remove from pan onto kitchen paper and leave to rest in a warm over for 2 minutes That's very specific are you a pro chef?
I was many moons ago,in a fish restaurant "That's satisfactory enough for me. I'm cooking it. | |||
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"Lots of good tips on here already, but if you're using quality fresh (not frozen) sea bass fillets you're best off letting the flavours speak for themselves. Season skin side generously with rock salt and fry in olive oil,skin side down for 2-3 minutes depending on size.When skin is crispy and the fish is about 3/4 cooked,season the flesh side lightly with salt and pepper and flip to cook for a further minute .Remove from pan onto kitchen paper and leave to rest in a warm over for 2 minutes Ah okay, I'm just used to cooking things like quorn and tofu that need masses of spices and seasonings in order to have any flavour. I don't really know what fish tastes like as I haven't eaten it since I was little, but the majority verdict seems to be that it doesn't really need anything
They were sold out of fresh so I had to get frozen, but they're from the special supermarket "luxury" range so the quality should hopefully be okay.
The only thing I'd say in that case is you may not get the skin as crispy as if it was fresh,but make sure it's as dry as you can get it before frying it "Thank you!!  | |||
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"Lots of good tips on here already, but if you're using quality fresh (not frozen) sea bass fillets you're best off letting the flavours speak for themselves. Season skin side generously with rock salt and fry in olive oil,skin side down for 2-3 minutes depending on size.When skin is crispy and the fish is about 3/4 cooked,season the flesh side lightly with salt and pepper and flip to cook for a further minute .Remove from pan onto kitchen paper and leave to rest in a warm over for 2 minutes Ah okay, I'm just used to cooking things like quorn and tofu that need masses of spices and seasonings in order to have any flavour. I don't really know what fish tastes like as I haven't eaten it since I was little, but the majority verdict seems to be that it doesn't really need anything
They were sold out of fresh so I had to get frozen, but they're from the special supermarket "luxury" range so the quality should hopefully be okay.
The only thing I'd say in that case is you may not get the skin as crispy as if it was fresh,but make sure it's as dry as you can get it before frying it
Thank you!! "Enjoy ! Of course the most important thing is that your mum will just love the fact that you've made the effort to cook a meal for her, especially as it's outside of your usual palate | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. Swap the mash potato with sweet potato topped with cheese and breadcrumbs and we're cooking
When am I making it for you.
Now, I'll be around in 5
Noooooo, I'm not fab spruced and wearing go faster joggers covered in cat fur.
That'll do, I'm not a fussy bird. I'm hungry
Then its beef Madras curry for you madam. Cooked it yesterday so its had 24hrs of marinating. Fresh cooked rice of course. Its a hotty. "Oh wow! Sounds amazing. I will bring poppadums and naan | |||
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"Have you considered making a fish pie instead. All the flavours soak into the fish during the oven baking. Made my first last week from a simple recipe I found online. Of course you get the added yummyness of mashed potato with melted cheese. Sure you'll make a delicious meal. Swap the mash potato with sweet potato topped with cheese and breadcrumbs and we're cooking
When am I making it for you.
Now, I'll be around in 5
Noooooo, I'm not fab spruced and wearing go faster joggers covered in cat fur.
That'll do, I'm not a fussy bird. I'm hungry
Then its beef Madras curry for you madam. Cooked it yesterday so its had 24hrs of marinating. Fresh cooked rice of course. Its a hotty.
Oh wow! Sounds amazing. I will bring poppadums and naan "Oh, you forget to say a tight fitting dress that suggests what's for dessert. | |||
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put them to one side on a warmed plate
For the Sauce -
(its good to do the sauce prep before cooking thefish as it only takes a few mins to make)
In the same pan as the fish is cooked in, add a little more butter to the pan and heat until it’s melted.
Add some finely minced garlic and a mixture of fresh chopped herbs to the pan I use oregano, thyme, and parsley. Heat until fragrant, only about 30 seconds. You don’t want the garlic to burn.
Finally, add some chicken stock or vegetable stock, heat until it’s bubbling, then turn off the heat and add some lemon juice and a little more butter.
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"I think we cooking fish less is more as far as seasonings etc. I think it shouldn't be over powered by what ever is added to it. " | |||
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"I'm making a Mother's Day lunch for my dear old mum tomorrow. She loves fish so I picked up a couple of good quality sea bass fillets and I was thinking of serving it pan fried with baked feta tagliatelle (from that recipe that caused a feta shortage in Finland). The trouble is I've never cooked fish before (I'm vegetarian). The only tips on frying fish I can find on Google just say to use oil, but how can I get flavour into the fish? I was thinking of frying it in butter with some garlic, paprika and lemon juice. Or do I add the flavourings at the end? Any fellow chefs out there with some tips? "If you are baking the the tagliatelle, I would season the fish tonight, with salt, pepper, garlic, parsley and olive oil, then about 25min before the pasta is done, lay the fish fillets on top and finish cooking into pasta and fish is cooked. I do it like this all the time with, pasta and patatos, then you just scoop up the fish and pasta at the same time and place on plate, makes it look good too with the fish layed on top of the pasta, sprinkle over fresh parsley and cheese of choice | |||
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