Now that we are eating ever so healthy I am always looking for new ideas and trying new things to cook.
I don't know if I should admit this, or drop my head in shame, but I have not actually cooked a fillet of fish before. Of course I have popped numerous fish fingers in the oven, and I am quite adepts at ordering fish in restaurants every now and again.
Make it myself? Nope. I've seen too many episodes of Masterchef to know that it is a cardinal sin to overcook fish. Plainly stated, I was scared.
But eventually I had to be brave.
I bought some beautiful cod (kabeljauw) fillets and decided that I shall overcome my fear of fish.
So, into a hot pan with one tablespoon of croma (it's a kind of oil that helps with browning of meat). I cooked the fish fillets for exactly 4 minutes on the one side, then I flipped them over for another 3 minutes and then I turned off the heat, leaving the fish to rest for a couple of minutes before I served it.
I served it with some sauteed vegetables - cauliflower, fennel, mushrooms and courgette cooked with herbs and spices and a dash of cumin for colour. Then I snipped some garlic chives over the fish and dinner was served.
It was a great success. The fish was soft and delicious.
Definitely on the menu again soon!
I don't know if I should admit this, or drop my head in shame, but I have not actually cooked a fillet of fish before. Of course I have popped numerous fish fingers in the oven, and I am quite adepts at ordering fish in restaurants every now and again.
Make it myself? Nope. I've seen too many episodes of Masterchef to know that it is a cardinal sin to overcook fish. Plainly stated, I was scared.
But eventually I had to be brave.
I bought some beautiful cod (kabeljauw) fillets and decided that I shall overcome my fear of fish.
So, into a hot pan with one tablespoon of croma (it's a kind of oil that helps with browning of meat). I cooked the fish fillets for exactly 4 minutes on the one side, then I flipped them over for another 3 minutes and then I turned off the heat, leaving the fish to rest for a couple of minutes before I served it.
I served it with some sauteed vegetables - cauliflower, fennel, mushrooms and courgette cooked with herbs and spices and a dash of cumin for colour. Then I snipped some garlic chives over the fish and dinner was served.
It was a great success. The fish was soft and delicious.
Definitely on the menu again soon!
Oh, dat klinkt heerlijk zeg! Ik maak vis ook wel eens "en papillotte", dit is mijn favoriete recept: http://www.la-cucina.be/?page=recept&id=343
ReplyDeleteKeep up the good work met gezond eten!