Red Snapper with carrot and spring onion and a hint of chilli

 Red Snapper is delicious!

Serves 6

Preparation Time: 10 minutes

Cooking Time: 10 minutes

I used a large cast iron baker which can be used on the stove top on the fish burner which is long (or you can use any good quality stove top fry pan which is flat based)

Lemon Olive oil

Virgin Olive oil 

6 pieces of fresh Red Snapper boned and scaled (best quality fish monger)

1 cup of rice flour

1 cup of corn flower

shake of peppercorn

shake of chilli flakes (alter to your liking or omit)

freshly grounded pink rock salt

2 Spring onions sliced thinly white end only up to light green area

1 carrot peeled then curl into large slithers

Prepare your fish by placing in a large mixing bowl the rice flour, corn flower, peppercorn, chilli flakes and a little rock salt.  Blend through and coat each piece of fish in the flour rolling on both sides thoroughly. Place each piece on a large plate and set aside.

In a large cast iron baker or stove top fry pan place around 1 cm deep of a mixture of the olive oils 50/50 and a handful of the carrot and spring onion.  Turn the heat up to medium heat and when it starts to sizzle place the fish into the baker skin side down first.  Turn heat up a little more as fish in cast iron cooks beautifully and fairly quickly.  Around 6 minutes turn over and cook other side. 

 Place the carrot and spring onion pieces on top of the fish so not to burn and the flavors of the onion and carrot melts into the fish.  Cook for around 6 minutes til perfection white and firmness and then add to your serving plates with a side salad of your choice.  

Shake some freshly ground pink salt onto the fish and enjoy!

King George Whiting with thyme and lemon

Serves : 2
Preparation Time: 10 minutes
Cooking Time: 10 minutes

4 medium sized King George Whiting fresh fillets
1/2 cup of cornflower sieved, 1/2 cup of plain flower sieved then mix together in a bowl
1 lemon
1 tablespoon of thyme herbs dried
2 tablespoons of pure butter
4 tablespoons of lemon infused olive oil
Pink rock salt grinded to garnish
1 Lemon cut up in wedges

Turn oven onto 150 degrees on fan forced.

Mix the flour mixture with the thyme herb in a large bowl.  Place each fish piece individually into the bowl and coat thoroughly.  Then get a large fry pan with the lemon olive oil and a little of the butter and fry each one on the stove top for approx 5 minutes each side.  Move to a large dish into the hot oven to keep warm while you cook each piece.  Garnish with lemon and the rock salt and serve with a Caesar salad for a gorgeous light meal.

Atlantic Salmon with cauliflower puree, beetroot crush and radish

Serves 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes

2 pieces of fresh Atlantic Salmon cut in half
Salt and pepper
olive oil
1/2 yellow cauliflower (or any colour you can get)
1 tablespoon of lurpak butter
1/2 cup of Mixed fresh salad sprouts
1 large radish sliced thinly
Few thin slices of a quality aged cheese for each plate
1 beetroot (organic) peeled and chopped up

Prepare the fish with salt and pepper on top and place onto a cast iron baker slightly oiled. Place in griller on around 180 degrees celcius (quite hot).

Prepare the cauliflower by steaming it in a pyrex dish with lid in the microwave with butter.  When ready puree down into a mash consistency and place into a small pastry bag or similar with wide tip and place in long dobs on the plate.  Place the radish next to each dob maybe 3 or 4 spots around the sides. Then place the cheese on top of the radish.

Then place the beetroot into the pyrex and steam same way and do exactly the same preparation as the cauliflower. Place one or two spots onto the plate around the radish.

Place sprouts around plate.

When the fish is ready take out from oven and place on centre of the plate with the and serve with fresh ciabatta.

Very tasty!

Snapper with crispy potato coat

Preparation takes approx 15 minutes
Cooking Time: 10 minutes
Serves per each  ( 1 potato mashed makes one coating for one fish)

Snapper fish (fresh Australian used)
Mashed potato (the creamiest potato is best)  microwave the potato diced with a little water then mash it
Lurpak butter for cooking the fish
Salt and pepper
Lemons cut into wedges

This is very easy and very tasty!

Press the fish to remove any excess bones in the pieces. Shake a little salt onto each side of the fish.

Then place the mashed potato onto the skinless side of the fish. Shake a little salt and pepper on top.

In a large fry pan turn on heat and add some lurpak.  Place the potato side face down in the pan.  Cook on medium heat until browning then flip over for another 3 minutes and then move to a foil lined baking tray in the oven to bake for a further 10- 15 minutes on 180 degrees.  This will make sure the fish is cooked through.  Serve with lemon wedges and home style fries.

Whitebait with fresh lemon wedges

Whitebait with fresh lemon wedges

Preparation Time: 10 minutes

Cooking Time : 10 minutes

Serves: 4 small side dish

300g Fresh Whitebait

1/2 cup of plain flour

salt and pepper

Olive oil or vegetable oil for frying

1 tablespoon of freshly chopped parsley

Lemons to serve cut into quarters

Combine your Whitebait with some salt and pepper.  Then toss the whitebait into the flour in a large bowl.  Shake of any excess flour and then cook in batches in hot oil for approx 1-2 minutes or until crispy and golden in colour.  Drain on absorbent paper and serve with fresh homestyle chips or just alone with the lemon wedges.



Good Friday fish and chips with salad

"Good Friday" Fish and Chips with salad

Serves: 4
Time Preparation: 20 minutes approx

Ingredients for fish :

500g Flat head fish (or which fish you prefer which must be fresh / best quality)
1 cup of self raising flour in bowl with salt and pepper and a pinch (or 2)of cayenne pepper
olive oil

Greek Salad:

Dodoni Greek Feta with Oregano (deli or supermarket)
Mini Tomatoes halved
Lebanese Cucumber small diced
Small red onion (quarter is enough)
Olive oil
Salt and Pepper

Chips i use home potatoes2 large peeled / cut up thin and cooked in fresh olive oil

Preparation:

Peel and cut up your chip potatoes and wash the chips first then dry on tea towel before putting into the olive oil on low / medium heat .  Turn this heat up when you start the fish.

Then prepare your fish in the flour and spices and prepare a frypan on low heat with some olive oil. Cook the fish on medium heat for approx 5 minutes or until you can see it browning underneath.  Then turn with a fish spatula slowly to other side for another 5 minutes or until brown.

While cooking fish prepare the salad mixed together in one bowl and drizzle with some olive oil.