![]() ![]() Carefully lift the flesh from the bone of the fish and serve it with the potatoes, green salad, any cooking juices and a squeeze of lemon juice. Whisk the oil and vinegar in a separate bowl. 3 tablespoons unsalted butter, cut into -inch cubes 2 garlic cloves, crushed and peeled 4 sprigs fresh thyme Lemon wedges View Nutritional Information i KEY EQUIPMENT The Best 12-Inch Nonstick Skillets Best Nonstick-Safe Spatulas BEFORE YOU BEGIN You can substitute red snapper or haddock for the cod. Drizzle ½ teaspoon olive oil over each fish. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. To serve, place the lettuce and rocket leaves into a bowl. In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spread the chilli paste over the toasts and set aside. Mix the sun-dried tomatoes and chillies with enough of the remaining olive oil to make a paste. Dried thyme should be kept in an airtight container in a cool, dark place - it should last for 4-6 months. Bake for about 12 minutes, depending on the size of the fish fillets. Let stand until fish is opaque and firm to the. Season each fillet on both sides with salt carefully add to skillet. Add stock, garlic, 4 sprigs thyme, and the peppercorns to the pan. Salt and pepper, add two tablespoons of olive oil and sprinkle with fresh thyme. Transfer zest and juice to a 12-inch straight-sided skillet with a tight-fitting lid. Add the juice and zest of the lemon over the fish. Squeeze the lemon juice, grate or peel the zest. ![]() Cook in the hot oven for 10 minutes, or until golden-brown. Fresh cut thyme should be wrapped in damp kitchen paper, placed in a perforated bag and stored in the fridge. In a dish, arrange the fish fillets and bacon sticks. To make the chilli toasts, drizzle the sliced bread with about 2 tablespoons of the olive oil and season with salt and freshly ground black pepper on a baking tray. Add the cooked garlic cloves and roast for around 25–30 minutes, or until the fish is cooked through. Pour in the dry white wine and scatter over the roughly chopped lemon thyme leaves. Reserve the majority of the oil for the chilli toasts. Lay the fish on the bed of sliced potatoes in a large roasting tin, and drizzle with more olive oil. Stuff the cavity of the fish with the half bunch of lemon thyme (not chopped) and a few slices of lemon. Season the bass with sea salt and a drizzle of the olive oil. Simmer for around 10 minutes, then drain and cut into thick slices. Put the potatoes and the garlic into a large pan of cold salted water and bring to the boil. ![]()
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