RECIPE WITH FISH FILLET RECIPES

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MONKFISH FILLET RECIPE | JAMIE OLIVER MONKFISH RECIPES



Monkfish fillet recipe | Jamie Oliver monkfish recipes image

Monkfish has a wonderful meatiness, which really works well with crisp Mediterranean flavours

Total Time 50 minutes

Yield 4

Number Of Ingredients 21

sea salt
2 lemons zest of, plus a little juice
1 sprig fresh rosemary leaves picked
4 x 200 g monkish fillets from sustainable sources, ask your fishmonger
olive oil
2 bunches rocket washed and drained
2 large handfuls black olives stoned and very roughly chopped
½ fresh red chilli deseeded and finely chopped
1 small handful fresh herbs (basil, marjoram and parsley) finely chopped
1 heart celery yellow leaves chopped
1 clove garlic peeled and finely chopped
1 lemon juice of
freshly ground black pepper
2 lugs extra virgin olive oil
balsamic vinegar
1 kg floury potatoes
sea salt
freshly ground black pepper
extra virgin olive oil
milk
1 lemon juice of

Steps:

    1. In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.
    2. Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste.
    3. If you’re roasting your monkfish, preheat your oven to 220°C/425°F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil.
    4. Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn’t make it taste any better but it will make it silky smooth, shiny and lovely. Just depends if you can be bothered, really. If it needs thinning with a little extra milk, feel free.
    5. To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.
    6. To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper. Really, really good.

Nutrition Facts : Calories 481 calories, FatContent 16.9 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 37.6 g protein, CarbohydrateContent 42.1 g carbohydrate, SugarContent 3.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

SIMPLE FISH CAKE RECIPE | JAMIE OLIVER FISH RECIPES



Simple fish cake recipe | Jamie Oliver fish recipes image

Making your own fish cakes is so quick and easy – these ones taste great with tuna, too.

Total Time 1 hours

Yield 4

Number Of Ingredients 6

300 g potatoes
100 g salmon fillet skin on, scaled, pin-boned, from sustainable sources
olive oil
a few sprigs of fresh flat-leaf parsley
1 lemon
1 tablespoon plain flour plus extra for dusting

Steps:

    1. Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes (or use baked potatoes – scoop out the potato and discard the skin).
    2. Rub the salmon fillet all over with 1 teaspoon of oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil.
    3. When the time's up on the potatoes, place colander directly over the pan of boiling potatoes. Turn the heat down to medium-low and cook for 8 to 10 minutes, or until the salmon and potatoes are both cooked through.
    4. Meanwhile, pick and finely chop the parsley leaves, discarding the stalks.
    5. Once cooked, remove the fish from the colander to a plate, and discard the skin. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan.
    6. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. When the potatoes are cooled, transfer to a bowl.
    7. Flake the salmon into the bowl, add 1 tablespoon of flour, the chopped parsley and a really good pinch of sea salt and black pepper. Finely grate over the lemon zest, then mash and mix together really well.
    8. Dust a plate with a little flour. Divide the mixture into 4, then lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. If you're going to freeze them, wrap them in clingfilm at this point and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.
    9. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches.
    10. Serve straight away, with veg or salad and lemon wedges for squeezing over.

Nutrition Facts : Calories 186 calories, FatContent 10.5 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 7.1 g protein, CarbohydrateContent 16.9 g carbohydrate, SugarContent 0.5 g sugar, SodiumContent 0.5 g salt, FiberContent 1.3 g fibre

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