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Fish Fillets
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<blockquote data-quote="phoenix" data-source="post: 669203" data-attributes="member: 12578"><p>The simplest is probably just some lemon butter, salt and pepper. ( perhaps add some chopped parsley)</p><p></p><p> Trout fillets, with finely sliced spring onions, a bit of chopped root ginger, soy sauce and orange and lime juice . (sorry I don't measure but it's about the juice of half an orange for two + a tablespoon or so of soy.I sometimes add sliced mushrooms.</p><p>Either wrap in foil parcels and steam for about five minutes or foil/parchment parcels and bake for about 15 min at 200 or so or quickest stick in a flat dish with some microwave film on top (pricked) and microwave for a couple of minutes.</p><p>(trout, preferably whole is also delicious baked with lemon butter and toasted almonds ).<a href="http://www.ocado.com/webshop/recipe/baked-trout-with-almonds/1750" target="_blank">http://www.ocado.com/webshop/recipe/baked-trout-with-almonds/1750</a></p><p></p><p>Salmon fillets : first slice and fry a shallots and a largish flat mushrooms per person (other types work fine though) with some chopped fresh thyme leaves.</p><p>Take a square of patchment paper, place 1/4 of the mixture in the middle , place a salmon fillet on top, then the rest of the mushroom mixture. Add a sprig of thyme . Bring the sides and bottom up to make a parcel (sure there must be somewhere on the net showing how). Bake for 15-20 min at 200.</p><p></p><p>We quite often have something like Panga (River cobbler) or limande which I think is whiting on top of roasted veg.</p><p>Roughly chop aubergines, peppers, red onions, courgettes, finely chopped garlic . Sometimes I add fennel. Put in a large flat dish</p><p> Toss with some olive oil, and smoked paprika or rosemary and balsamic vinegar.</p><p>Bake for about 20-25 minutes at about 225 or until they are starting to get soft, then place the fish on top, dot with butter or brush with oil and a (sorry) sprinklng of breadcrumbs (not those horrid orange things) and or parmesan. Put back in the oven until cooked (can't give times as depends on fish Panga always takes longer than you think it should.</p></blockquote><p></p>
[QUOTE="phoenix, post: 669203, member: 12578"] The simplest is probably just some lemon butter, salt and pepper. ( perhaps add some chopped parsley) Trout fillets, with finely sliced spring onions, a bit of chopped root ginger, soy sauce and orange and lime juice . (sorry I don't measure but it's about the juice of half an orange for two + a tablespoon or so of soy.I sometimes add sliced mushrooms. Either wrap in foil parcels and steam for about five minutes or foil/parchment parcels and bake for about 15 min at 200 or so or quickest stick in a flat dish with some microwave film on top (pricked) and microwave for a couple of minutes. (trout, preferably whole is also delicious baked with lemon butter and toasted almonds ).[url]http://www.ocado.com/webshop/recipe/baked-trout-with-almonds/1750[/url] Salmon fillets : first slice and fry a shallots and a largish flat mushrooms per person (other types work fine though) with some chopped fresh thyme leaves. Take a square of patchment paper, place 1/4 of the mixture in the middle , place a salmon fillet on top, then the rest of the mushroom mixture. Add a sprig of thyme . Bring the sides and bottom up to make a parcel (sure there must be somewhere on the net showing how). Bake for 15-20 min at 200. We quite often have something like Panga (River cobbler) or limande which I think is whiting on top of roasted veg. Roughly chop aubergines, peppers, red onions, courgettes, finely chopped garlic . Sometimes I add fennel. Put in a large flat dish Toss with some olive oil, and smoked paprika or rosemary and balsamic vinegar. Bake for about 20-25 minutes at about 225 or until they are starting to get soft, then place the fish on top, dot with butter or brush with oil and a (sorry) sprinklng of breadcrumbs (not those horrid orange things) and or parmesan. Put back in the oven until cooked (can't give times as depends on fish Panga always takes longer than you think it should. [/QUOTE]
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