Tag: fish

Baked Purple Potatoes and Fish Recipe

Baked Fish and Purple Potatoes 09Baked Fish and Purple Potatoes 08

Ingredients (4 servings):

  • 1 kg purple potatoesBaked Fish and Purple Potatoes 01
  • 4 pieces of white fish fillets
  • 2-3 tablespoons soy sauce
  • a handful of peppermint leaves
  • 10-15 slices of red hot chilli peppers preserved in salted brine
  • salt and black pepper to taste

Preparation method:

  1. Wash thoroughly the potatoes and cut them into quarters.Baked Fish and Purple Potatoes 02
  2. Smear some olive oil on the bottom of an oven proof dish, place the quartered potatoes in it, sprinkle over salt and freshly ground pepper.Baked Fish and Purple Potatoes 03
  3. Wash the fish fillets and place them into another oiled ovenproof dish. Sprinkle the soy sauce over and garnish with the chilli pepper slices and fresh mint leaves.Baked Fish and Purple Potatoes 04
  4. Preheat the oven ant 180 C.
  5. Bake the fish for circa 15-20 minutes depending on the thickness of the fillets.Baked Fish and Purple Potatoes 06
  6. Bake the potatoes for about 30 minutes.Baked Fish and Purple Potatoes 05
  7. Serve the fish and potatoes garnished with tomato slices.Baked Fish and Purple Potatoes 07

Baked Catfish with Pineapple and Mushrooms Recipe

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Ingredients:

  • 1 whole smaller catfish – about 2 kgaIMG_8369
  • 1 pineapple
  • 250 g medium to small tomatoes
  • salt and pepper to taste
  • 4 garlic loves
  • 500 g oyster mushrooms
  • 1/2 lemons juice
  • 2-3 green onion stalks
  • 2-3 tablespoons olive oil

Preparation method:

  1. Wash and degut the fish.aIMG_8371
  2. Slice the fish into 2 cm slices. Remove the head and tail, preserve them for a fish head soup. The recipe will follow soon.aIMG_8373
  3. Slice the whole pineapple into 2 cm slices, leave its skin on. Cut every slice into quarters.aIMG_8375
  4. Put the fish and pineapple slices into a bowl. Sprinkle some olive oil and lemon juice over. Grind some salt, black pepper. I have also grind some very nice fish condiments, mostly herbs and dried vegetables. Stir them gently and leave them for 5-10 minutes.
  5. Lay the fish and pineapple slices into an oven tray, bake them for about 20 minutes at 180 C.aIMG_8378
  6. Chop the green onions and garlic.
  7. Cut the tomatoes into quarters.aIMG_8385
  8. Add the chopped garlic, green onions, quartered tomatoes and oyster mushrooms on top of the fish-pineapple tray.aIMG_8389
  9. Bake them for another 20-25 minutes until the mushrooms are roasted a bit and the tomatoes are well wilted.aIMG_8399
  10. Remove the tray from oven and serve while still hot.aIMG_8402

Pomegranate Stuffed Mullet with Sauteed Okra – Fish Recipe

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Ingredients (4 servings):

  • 2 fishes – grey mullets, about 1/2 kg plus eachaIMG_6431
  • 1 pomegranate
  • 5-6 garlic cloves
  • salt and pepper
  • 1 lime
  • 1 lemon
  • 2 rosemary branches
  • For the okra
  • 1/2 kg okra (I used frozen)
  • 2 garlic cloves
  • 100 g butter
  • 2-3 sage leaves
  • 1/2 dried chilli pepper
  • 50 g blue cheese

Preparation method:

  1. Scale the fishes, gut them and remove the gills. Wash them thoroughly.
  2. Chop the garlic.
  3. Cut up the pomegranate and remove its seeds.aIMG_6436
  4. Cut 4 thin slices of the lemon and of the lime.
  5. Salt and pepper the fishes outsides as well as their insides.
  6. Stuff each fish with half of the chopped garlic and add one-one rosemary branch.aIMG_6438
  7. Fill the rest of their cavity with the pomegranate seeds, but not too much so they won’t spill out.aIMG_6443
  8. Preheat the oven to 190°C (375°F).
  9. Lay the mullets into an ovenproof dish and top them with the lemon and lime slices.
  10. Place the fish in the oven and let it bake for 30 minutes. If using a gas oven cover the dish with a tin foil, but since I have an electric oven, I skipped this step.aIMG_6448
  11. For the sauteed okra
  12. Chop the garlic cloves.
  13. Melt half of the butter in a frying pan over medium heat.
  14. Fry the chopped garlic until fragrant for about 1-2 minutes.aIMG_6449
  15. Add the fresh/defrosted, the rest of the butter, the chilli pepper flakes and sage. Fry over medium-low temperature for 5 minutes.aIMG_6452
  16. Add 1/4 cup of water, cover and simmer for about 5 minutes or until water evaporates.aIMG_6454
  17. Add the crumbled blue cheese and stir-fry for another minuteaIMG_6455
  18. Serve the mullet with sauteed okra and some pomegranate seeds and cherry tomatoes.aIMG_6460