BAKE ROCKFISH RECIPES

Steps:

• For the Rockfish Soup:
• Prepare the fish by cutting off the gills and external hairy bits and discarding. Keep the fish in salt water.
• Put the small rock fish (girolles, baby crabs, stone fish) into a large saucepan of cold water on high heat. Add the thyme, rosemary and bay leaves. Bring slowly to a boil, then simmer for 30 minutes.
• For the Soup:
• Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan. Cook the chopped onions until translucent. Pour in the tomatoes and cook for 5 minutes, then add the sliced potatoes. Place the pieces of John Dory and the monkfish on top.
• Strain the rock fish soup through a strainer on top of the fish and boil for 5 minutes.
• Place the rascasse, scorpion fish, and red mullet on top. Add a pinch of saffron and watch soup turn a rich yellow color. Finally add the lobster halves and cook for a maximum of 5 minutes.
• Serve the big fish on a serving plate and the soup in a casserole. Serve the pieces of fish on the plate with potato slices and the Croutons with Rouille and pour the soup over the top. Eat immediately.

Steps:

• Season cutlets with salt and pepper.
• Combine bread crumbs and Parmesan cheese in a medium bowl.
• In another bowl beat egg whites.
• Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.
• Heat a large nonstick frying pan on medium heat. Add the butter and olive oil.
• When butter melts, add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. Serve with lemon wedges.