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Baked Fish Serves 4
1 mullet (about 1kg), cleaned and head
removed
fresh ground pepper
salt
grated rind and juice of 1 lemon
3 large tomatoes, cut into wedges
2 tablespoons fresh chopped parsley
1 sprig rosemary
250g mushrooms, finely sliced
1 tablespoon (20g) butter or margarine
extra fresh ground pepper
1. Sprinkle inside of fish with a little
pepper, salt and lemon rind.
2. Place tomato wedges, parsley and
rosemary inside cavity and close fish.
3. Lay fish onto a well greased sheet of
aluminium foil.
4. Top fish with mushroom slices. Drizzle
over lemon juice and dot with butter.
Sprinkle with fresh ground pepper to
taste. Fold foil over fish to make a parcel.
5. Heat frypan to setting 7 and cook for
approximately 10 minutes on each side
or until flesh is tender. Serve with a fresh
garden salad.
Grilled Fish Serves 4
4 white fish fillets
juice of 1 lemon
plain flour
1 tablespoon butter or margarine
1 tablespoon oil
1. Soak fillets in lemon juice for 5-10
minutes.
2. Coat fillets lightly in flour.
3. Heat butter or margarine and oil in frypan
on setting 6-7. Cook fillets for 2-3
minutes on each side or until tender.
Serve with parsley butter if desired.
Butter Crumbed Fish Serves 4
4 white fish fillets
plain flour
salt and pepper
1 egg
1
/
4
cup milk
1 cup dry breadcrumbs
125g butter
1. Season flour with salt and pepper to
taste.
2. Coat fillets lightly in seasoned flour, dip
in egg mixture then coat in breadcrumbs.
3. Melt butter in frypan on setting 6. Add
fillets and cook until golden on both
sides and flesh is tender. Serve with a
fresh garden salad.
Frypan Recipes continued