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| General Category : Main Course |
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| Food Group : Fish |
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| Preparation Method : Fry |
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| Spice up you dinner with seared white fish fillets. |
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Ingredients
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2 tbsp (25 mL) coriander seeds |
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2 tbsp (25 mL) cumin seeds |
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4 tsp (20 mL) sea salt |
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1 garlic clove |
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40 g (2 cups) flat-leaf (Italian) parsley leaves |
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2 tbsp (25 mL) extra virgin olive oil |
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4 x 200 g (7 oz) white fish fillets |
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2 tbsp (25 mL) light olive oil |
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mashed potato |
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lemon wedges |
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Preparation
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Preheat the oven to 180C (350F/Gas 4). Put the coriander and cumin seeds on a tray and roast them in the oven for 2 minutes until they begin to darken. Remove, cool briefly and put them in a mortar and pestle or spice grinder with the salt and a generous amount of black pepper. Grind to a powder, then add the garlic, parsley and extra virgin olive oil. Work the seasoning to a thick paste. Rinse the fish fillets in cold water and pat dry with paper towels. Pat the paste onto the top of each of the fish fillets, forming a thickish crust that completely covers the surface.
Heat the light oil in a large ovenproof frying pan over a high heat until it begins to shimmer. Add the fish to the pan, crust-side down. Sear for a minute, turn it over and cook for another minute. Put the pan in the oven for 5 minutes. Remove the fish and serve on a bed of mashed potato with lemon wedges.
Serves 4.
Excerpted from Michele Cranston's Fresh copyright 2002 by Whitecap Books Ltd. Excerpted, with permission by Whitecap Books Ltd. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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