FISH IN CRAZY WATER | JAMIE OLIVER RECIPES
I’m excited to share this fantastic method that shows just how easy it can be to cook whole fish, on the bone, giving better flavour and succulence, plus it’s harder to overcook the fish and you should also find it’s better value. Everything really gives to everything on the flavour front in this dish – it’s a beautiful thing!
Total Time 30 minutes
Yield 2
Number Of Ingredients 13
Steps:
- Trim the spring onions and fennel (reserving any leafy tops), peel the carrot, then slice them all ½cm thick. Halve the tomatoes. Peel and finely slice the garlic and chilli. Squash and destone the olives. Put a large frying pan on a high heat with 1 tablespoon of olive oil. Stir in the onions, fennel and carrot, followed 4 minutes later by the tomatoes, garlic, chilli and olives. Toss regularly for 2 minutes while you lightly score the fish on both sides (this will help flavour and heat to penetrate as it cooks). Lay the fish on top of the veg, stuff half the herbs into the cavities, then pour over the wine and let it reduce by half. Add about 300ml of water, to come 1cm up the side of the pan. Cover and leave to thunder away on a high heat for 8 minutes (boiling underneath, steaming on top means fragrant veggies). Pick the remaining herb leaves, finely grate the lemon zest over them, then chop and mix together. Uncover the fish and baste with its juices for 1 minute. To check the fish is cooked, go to the thickest part up near the head – if the flesh flakes easily away from the bone, it’s done. Remove to a plate, spoon over the veg and juices, drizzle with extra virgin olive oil, scatter over the lemony herbs, then squeeze over the lemon juice. Great served with bread to mop up that irresistible sauce, or with new potatoes, couscous or rice.
Nutrition Facts : Calories 407 calories, FatContent 17.3 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 40.3 g protein, CarbohydrateContent 11.6 g carbohydrate, SugarContent 10.1 g sugar, SodiumContent 0.8 g salt, FiberContent 3.3 g fibre
SEA BREAM IN CRAZY WATER (ORATA ALL’ACQUA PAZZA) RECIPE ...
Use super-ripe tomatoes in this Italian fish recipe to add extra sweetness to the spicy broth
Provided by Barney Desmazery
Categories Main course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat half the oil in a large, lidded frying pan. Carefully slip the fish into the sizzling oil and cook for 4-5 mins until starting to brown. Flip over and scatter the garlic around the fish. Sizzle for 1 min more, then add the chilli and scatter over the tomatoes. Pour over the wine and let it bubble for 1 min, then pour over 100ml water and season generously with sea salt and pepper.
- Put on the lid, turn up the heat and simmer for 15 mins until the fish is cooked through – you can tell when the eyes turn bright white and the flesh feels softer.
- Lift each fish out the pan onto a serving plate and put the pan back on the heat. Add the capers and parsley, and boil hard for 1 min. You can now serve the fish and the sauce separately or slip them back into the pan, spoon some of the sauce over and bring the pan to the table. Drizzle with a little more oil just before serving.
Nutrition Facts : Calories 346 calories, FatContent 18 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 1 grams fiber, ProteinContent 40 grams protein, SodiumContent 0.8 milligram of sodium
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Trim the spring onions and fennel (reserving any leafy tops), peel the carrot, then slice them all ½cm thick. Halve the tomatoes. Peel and finely slice the garlic and chilli. Squash and destone the olives. Put a large frying pan on a high heat with 1 tablespoon of olive oil. Stir in the onions, fennel and carrot, followed 4 minutes later by the tomatoes, garlic, chilli and olives. Toss regularly for 2 minutes while you lightly score the fish on both sides (this will help flavour and heat to penetrate as it cooks).
Lay the fish on top of the veg, stuff half the herbs into the cavities, then pour over the wine and let it reduce by half. Add about 300ml of water, to come 1cm up the side of the pan. Cover and leave to thunder away on a high heat for 8 minutes (boiling underneath, steaming on top means fragrant veggies). Pick the remaining herb leaves, finely grate the lemon zest over them, then chop and mix together.
Uncover the fish and baste with its juices for 1 minute. To check the fish is cooked, go to the thickest part up near the head – if the flesh flakes easily away from the bone, it’s done. Remove to a plate, spoon over the veg and juices, drizzle with extra virgin olive oil, scatter over the lemony herbs, then squeeze over the lemon juice. Great served with bread to mop up that irresistible sauce, or with new potatoes, couscous or rice.
CALORIES 407kcal FAT 17.3g SAT FAT 1.6g PROTEIN 40.3g CARBS 11.6g SUGAR 10.1g SALT 0.8g FIBRE 3.3g
Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.
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Total Time 1 hours 5 minutes
Category Summer, weeknight meals, fish, main dish
Cuisine American, Italian
Calories 441 calories per serving
- Preheat oven to 200°C (180°C fan) mark 6. In a large high-sided roasting tin toss together the fennel, spring onions, capers, olives, wine, oil and chilli, plenty of seasoning and 150ml water. Cover tin tightly with foil and cook for 30min. Remove foil, add tomatoes and cook uncovered for a further 10min until tomatoes are just beginning to burst. Meanwhile, peel the courgettes into ribbons using a y-shaped vegetable peeler, discarding the seedy core. Gently toss the courgettes through the roasted vegetables, trying not to break up the tomatoes. Place the fish fillets on top and season. Drizzle over lemon juice. Return to oven for 8-10min until fish is just cooked. Scatter over the basil and serve with crusty bread.
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Total Time 1 hours 20 minutes
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Total Time 40 minutes
Category main-dish
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