Fish Fillets with Salsa

Attention! The salsa should be prepared two days in advance, if possible!

Preparation You'll need: A glass bowl (airtight) for the salsa A large pan with lid
Ingredients for the Provençal salsa (for 2 persons) 6 Tbsp. olive oil A large bunch of fresh basil 2 large or 8 small tomatoes 3 cloves of garlic 1.5 tsp. sherry vinegar 1 large shallot Salt and coarse pepper Ingredients for the fish (for 2 persons) 4 fillets of e.g. gilthead (around 400 g in total) (sea bass also works well) 1 organic orange (for a bit of zest) 1 organic lemon (for a bit of zest) 2 bay leaves
Side dish (suggestions) 400 g boiled potatoes oder Papas Arrugadas Rösti Bread, such as flatbread or baguette
The Provençal Salsa Check that there is white wine in the fridge! All the ingredients can go straight into the glass bowl: Finely chop 1 bunch of basil, 3 cloves of garlic and 1 large shallot. Core 2 large or 8 small tomatoes and cut the walls into small pieces. Add 6 Tbsp olive oil, 1.5 tsp sherry vinegar, a little salt and coarsely ground pepper. Leave to marinate for at least one, better two days.
The Fish Put some plain olive oil in as large a pan as possible (a lid is also needed). Briefly rinse the fish fillets and place them skin side down on top. Grate a little zest from the orange and lemon. Mix the zest in a little bowl with a little olive oil, salt and coarsely ground pepper. Spread it on the fillets. Add 2 bay leaves and steam for about 10-15 minutes on a medium heat, covered. As the fillets are quite large, I do this in two stages with two fillets each. I then park the first pair in the oven at 80℃ and do the other two. Then - per person - either serve both fillets at once, or one fillet at a time (this has the advantage that the second pair will be warm from the oven).

 

Fish and Vegetables Pan

This is a simple, relatively quick fish recipe, which is also suitable for "low carb" fans.
If you do want a side dish, brown rice goes well with it.

Attention! If fish and/or broccoli are frozen, they should be removed from the refrigerator either 2 hours before to defrost, or placed in the refrigerator half a day to a full day before from the freezer compartment. Before starting cooking, check that everything has defrosted.
Approx. 1 hour cooking time.

Preparation You'll need: A pan
Ingredients (for 2 people) approx. 400 g fish fillets, e.g. pangasius 1 small courgette 1/2 bell pepper, red 1 bell pepper, orange or yellow 1 medium onion 200-250 g frozen broccoli 1-2 spring onions, depending on size 300 ml coconut milk 1 Lemon (for ca. 75 mL juice) 1-2 cloves of garlic A little bit of dill, if available salt, pepper Sesame oil
Preparing the ingredients Check that there is white wine in the fridge! Defrost 400 g fish and 200 g broccoli (if frozen). Rinse the fish, dab dry, cut into bite-sized pieces and season with salt and coarse pepper. Put on the side. Halve or quarter 1 courgette, depending on the diameter, lengthwise and cut into not too thin pieces (approx. 5 mm). Cut 1/2 red and 1 orange/yellow pepper and 1-2 spring onions (stems and leaves) also into not too small pieces. Put everything together on the side. Finely chop 1-2 cloves of garlic, 1 medium onion and a little dill. Put them on the side together. With broccoli, only cut larger pieces in half if necessary. Put them aside separately, they are only needed at the end. Juice 1 lemon. 75 mL juice is also needed at the end.
Preparation (approx. 30 minutes) Sauté the vegetables (w/o the brokkoli) in a little sesame oil in a frying pan, stirring frequently. After 5-6 minutes reduce the temperature to medium and add onion/garlic/dill, as well as salt and pepper. Add 300 mL coconut milk and bring to the boil. Simmer gently over medium heat for 15 minutes, stirring occasionally. Then raise the temperature a bit, add the fish pieces and 75 mL lemon juice first and 2 minutes later the broccoli, cook for another 3 to 4 minutes.

 

Fisch-Gemüse-Pfanne

 

Dies ist ein einfaches, relativ schnelles Fischrezept, das auch für "Low-Carb"-Fans geeignet ist.
Wenn du dennoch eine Beilage möchtest, passt brauner Reis dazu.

Achtung! Wenn Fisch und/oder Brokkoli eingefroren sind, sollten sie entweder 2 Stunden vor dem Auftauen aus dem Kühlschrank genommen werden oder einen halben bis ganzen Tag vorher aus dem Gefrierfach in den Kühlschrank gelegt werden. Bevor du mit dem Kochen beginnst, prüfe, ob alles aufgetaut ist.
Ca. 1 Stunde Kochzeit.

Vorbereitung Du benötigst: Eine Pfanne
Zutaten (für 2 Personen) ca. 400 g Fischfilets, z. B. Pangasius 1 kleine Zucchini 1/2 Paprika-Schote, rot 1 Paprika-Schote, orange oder gelb 1 mittlere Zwiebel 200-250 g TK-Brokkoli 1-2 Frühlingszwiebeln, je nach Größe 300 ml Kokosmilch Ein kleines Stück Ingwer 1 Zitrone (für ca. 75 ml Saft) 1-2 Knoblauchzehen Ein klein wenig Dill, falls vorhanden Salz, Pfeffer Sesamöl
Vorbereitung der Zutaten Prüfen, dass Weißwein im Kühlschrank ist! 400 g Fisch und 200 g Brokkoli auftauen lassen (falls TK). Fisch abspülen, trocken tupfen, in mundgerechte Stücke schneiden und etwas mit Salz und grobem Pfeffer würzen. Auf die Seite stellen. 1 Zucchini, je nach Durchmesser, der Länge nach halbieren oder vierteln und in nicht zu dünne Stücke (ca. 5 mm) schneiden. 1/2 roter und 1 oranger/gelber Paprika und 1-2 Frühlingszwiebeln (Stangen und Blätter) ebenfalls in nicht zu kleine Stücke schneiden. Alles zusammen auf die Seite stellen. Etwas Ingwer, 1 mittlere Zwiebel, 1-2 Knoblauchzehen und ein wenig Dill fein hacken. Zusammen auf die Seite. Beim Brokkoli nur größere Stücke eventuell halbieren. Getrennt auf die Seite, wird erst zum Schluß benötigt. Eine Zitrone entsaften. 75 mL Saft wird ebenfalls zum Schluß benötigt.
Zubereitung Das Gemüse (ohne Brokkoli) in etwas Sesamöl in der Pfanne unter häufigem Rühren scharf anbraten. Nach einigen Minuten die Temperatur auf Mittel zurücknehmen und Zwiebel/Knoblauch/Ingwer/Dill zugeben, sowie mit Salz und Pfeffer würzen. 300 ml Kokosmilch zugeben und aufkochen lassen. Bei mittlere Hitze 15 Minuten leicht köcheln lassen, ab und zu umrühren. Dann die Temperatur etwas erhöhen und zuerst die Fischstücke und 75 mL Zitronensaft und 2 Minuten später den Brokkoli zugeben, weitere 3 bis 4 Minuten köcheln lassen.

 

Loup de mer fillets with Beluga lentils and Rösti

 

Preparation time approx. 1 hour
Attention! If the rösti side dish is also made, you must boil the potatoes the day before and let them steam out!

Preparation You'll need: A small pot for the lentils A small or medium frying pan for Rösti (depending on how thick you want the Rösti) A large pan for the fish fillets
Ingredients (for 2 people) 4 loup de mer fillets (together approx. 400 g) It also works well with sea bream or pike perch Supplement 1 - Beluga Lentils 100 g Beluga lentils 1 normal vine tomato 1 small onion (chopped for 2 tsp) Some olive oil for frying (or sunflower oil) 200 mL vegetable stock a few sprigs of parsley 1/3 TL Cumin seeds 1 bay leaf Some salt and pepper Some garden cress, approx. 1 Tbsp. 2-3 tsp balsamic vinegar Side dish 2 - Rösti 300 g large waxy potatoes (2-3 pieces) approx. 8-10 g clarified butter Some salt and pepper
Rösti as a side dish Check that there is white wine in the fridge! On the previous day It is best to boil the potatoes the day before, peel them while warm and then let them cool completely. Then put them in the fridge until the next day. On the day of the meal First Steps: Coarsely grate the potatoes on a kitchen board, spread them out a little and then season them vigorously with salt, pepper and a little grated nutmeg. Briefly put on the side like that. Now continue with the lentils until they need to simmer for some time. Preparation: Heat a small or medium frying pan, first add 8-10 g clarified butter and then the potato mixture (spread evenly), press down a little more firmly with a spatula and fry for approx. 10 minutes on each side over a good medium heat until golden brown. Use the lid of a large pot for turning. Important things for the meantime: After turning the roast, start with the fish fillets! See at the bottom. While this is simmering, stir the lentils from time to time. When the lentils have been simmering for a total of 20 minutes, check whether you should remove the lid. There should only be a thin layer of liquid in the pot at the end, after 25-30 minutes.
Beluga lentils as a side dish First steps (approx. 15 minutes): Rinse 100 g Beluga lentils with a fine sieve. Place in a small bowl on the side. Grind approx. 1/3 tsp fresh cumin seeds in a mortar. Leave in the mortar, add 1 bay leaf. Rinse the tomato and cut into quarters (you do not usually need to remove the skin from the rather thin-skinned truss tomatoes). Remove the seeds, only the flesh of the walls is needed. Cut into small pieces, separate roughly into two halves. One half can be used for cumin in a mortar, the other half simply on its side in a small bowl. Rinse approx. 1 Tbsp garden cress and cut into a small bowl with scissors. Rinse, pluck and roughly chop 3 or 4 stalks of parsley. You will need approx. 3 Tbsp. Peel 1 small onion and chop finely. You will need approx. 2 Tbsp. Preparation (approx. 30-35 minutes, once the lentils are simmering, continue with the Rösti): Heat a little simple olive oil in a small pot and sauté the onion until translucent, then add the mixture from the mortar (tomato/cumin/leaf of bay leaf), stir well. Simmer for 3 minutes, then deglaze with 200 mL vegetable stock, bring to the boil briefly. Add lentils, reduce heat to low, cover and simmer for 25-30 minutes. Now continue with the hash browns. Stir the lentils from time to time. Just before the end of the cooking time of the lentils, there are a few more things, see below. The lentils should be "al dente" at the end :-). Just before the end of the cooking time, add the remaining half of the tomatoes and the garden cress. Finally, add the parsley and season with 2 or even 3 teaspoons of balsamic vinegar.
The fish fillets Rinse briefly and pat dry. Season the inside lightly with salt and pepper. Put plain olive oil in pan. Place the fillets skin side down in the pan. Gently steam the fillets, covered, for approx. 10-13 minutes over a good medium heat.

 

Loup de mer (fillets) with Gremolata

Preparation time: approx. 50 minutes.

Preparation You'll need: A pan A small pot A small casserole dish or fire-proof glass bowl (no lid)
Ingredients (for 2 persons) 400 to 450 g sea bass (loup de mer) fillets Alternatively, you can also take Dorade (Gilt-head bream) Olive oil Salt, Pepper for the Gremolata 8 cloves of Garlic approx. 1 bunch of Italian parsley (for 6 Tbsp.) 3-5 organic lemons approx. 6 Tbsp. mild pignolias (40 g) 3 Tbsp. (approx. 40 g) capers around 10-11 Tbsp. good olive oil Further side dish 2-3 medium potatoes (300-400 g) possibly fresh bread or flat bread
Roast the pignolia Check that there is white wine in the fridge! Roast the pignolia in a large pan until they turn brown. Set aside in a small dish, they will only be needed at the end.
The potatoes Wash the potatoes, put them in a pot, add enough water and 1 tsp. salt and cook until they are soft. Drain and let them cool down a little, then peel them.
Preparing the Gremolata All ingredients can always go straight into the heatproof bowl: Peel and press 8 cloves of garlic. Chop the parsley, you will need 6 Tbsp. Grate the peel of 3-5 organic lemons - it should yield 15-20 g zest. Add 40 g capers, 10-11 Tbsp olive oil, season lightly with salt, mix well and set aside briefly. Set 3 Tbsp lemon juice aside for later.
Preparation of the fillets Rinse briefly and pat dry. Season the inside lightly with salt and pepper. Put good olive oil in pan. Place fillets skin-side down in pan. Put just under 1 Tbsp of the gremolata on each fillet, place the rest in a small ovenproof dish (without a lid) in the oven at 170℃ for 10-12 minutes. Gently steam the fillets, covered, approx. 12 minutes on a medium heat.
Last step Put the Gremolata from the pan back into the small bowl. Add the pignolias and 3 Tbsp. lemon juice to the Gremolata and mix well. Place on the dining table for self-service.

For decoration, cut the grated lemons into wedges, add them to the plate. You can squeeze over the fish, or over the Gremolata.

 

Loup de Mer (whole fish) with Gremolata (Updated - v2)

Preparation time: approx. 70 minutes.

Preparation You'll need: A pan A small pot A small casserole dish or fire-proof glass bowl (no lid) - for the Gremolata A large casserole dish or fire-proof glass bowl (no lid) - for the 2 fish
Ingredients (for 2 persons) 2 whole fish, approx. 350 to 400 g each. Alternatively, you can also take Dorade (Gilt-head bream). 2 stalks of Italian parsley (for the gremolata, parsley is also needed). Olive oil Salt, Pepper for the Gremolata 8 cloves of Garlic approx. 1 bunch of Italian parsley (for 6 Tbsp.) 3-5 organic lemons approx. 6 Tbsp. mild pignolias (40 g) 3 Tbsp. (approx. 40 g) capers around 10-11 Tbsp. good olive oil Further side dish 2-3 medium potatoes (300-400 g) possibly fresh bread or flat bread
Roast the pignolia Check that there is white wine in the fridge! Roast the pignolia in a large pan until they turn brown. Set aside in a small dish, they will only be needed at the end.
The potatoes Wash the potatoes, put them in a pot, add enough water and 1 tsp. salt and cook until they are soft. Drain and let them cool down a little, then peel them.
Preparation of the fish Rinse the sea bass, pat dry and salt and pepper inside and out. Stuff each with a stalk of parsley and then sear on both sides in regular olive oil for 2-3 minutes in a non-stick frying pan or roaster until the skin turns brown. Then bake in the oven at 170℃ for about 25-30 minutes (depending on the size of the fish. If the fish go into the oven in the hot pan/broiler: 10 minutes shorter and no need to pre-heat!). Now you have roughly 10 minutes to make the gremolata (see next step).
Preparing the Gremolata All ingredients can always go straight into the heatproof bowl: Peel and press 8 cloves of garlic. Chop the parsley, you will need 6 Tbsp. Grate the peel of 3-5 organic lemons - it should yield 15-20 g zest. Add 40 g capers, 10-11 Tbsp olive oil, season lightly with salt, mix well. Then, 10-12 minutes before the fish are done, this also goes into the oven with them (without the lid). Set 3 Tbsp lemon juice aside for the last step.
Last step Add the pignolias and 3 Tbsp. lemon juice to the Gremolata and mix well. Place on the dining table for self-service.

For decoration, cut the grated lemons into wedges, add them to the plate. You can squeeze over the fish, or over the Gremolata.

 

Fish Tajine (Updated - v2)

Goes best with Couscous, but rice and flatbreat fits, too.

Attention! Doing the recipe will take almost 3 hours!
The cooking itself will take around 90 minutes.

Preparation You'll need: A large pot or Tajine or cooking brick A large pot to marinade the fish
Ingredients (for 2 to 3 persons) ca. 400 g Fillets of Atlantic Wolffish (or as an alternative Victoria Perch / Nile Perch) For the marinade: 120 mL sunflower oil 3-4 garlic cloves 4 Tbsp. fresh cilantro 2 tsp. sweet paprika 2 tsp. turmeric Saffron For the Tajine: 140 g carrots (1-2 pcs) 350 to 400 g tomatoes (large, they have more juice) 1 small to medium onion 1 small Moroccan preserved lemon ca. 1/2 tea spoon salt Ground pepper 1/2 small red bell-pepper 18 black olives Plenty of coriander ChezTeddy Tip: Two things should not be missing with these Tajine dishes: To have the food more spicy, one should always place a tube of Harissa on the table. I would, if available, take 'Le Phare du Cap Bon' Harissa. That one tastes really the best. Also you should always place plucked coriander leaves on the table, so that everyone can serve himself.
Preparation of the marinade Check that there is white wine in the fridge! Finely chop 3 to 4 cloves of garlic, cut the fillets into not too small pieces (around 4x5 cm). Give all ingredients for the marinade into a large pot. Mix well, the fish has to be completely covered. Place for 1 to (better) 2 hours into the fridge.
Preparation of the Tajine First peel 350-400 g of tomatoes, then slice them thinly, as well as 140 g carrots and 1 onion; keep each separately. Slice the salt lemon first and then cut it into small pieces - including the peel. Cut half the small pepper into strips. Now build up several layers in the tajine: One half each of carrots, tomatoes, onion. Season with salt and pepper. Now remove the fish from the marinade, wiping off a little of the marinade, and place on top of the vegetables. Then spread the whole lemon on top, followed by the remaining layers in reverse layers again: Onion, tomato and carrot. Season again with salt and pepper. Finally, spread the olives and pepper strips on top and pour the marinade over everything. Cover and bake in the oven at 170℃ for 40 minutes. Then increase the temperature to 200℃ and bake for another 20 minutes.

 

Trout Meunière (Updated - v2)

Goes well with a simple green salad.

Takes around 45 minutes.

Preparation You'll need: A large pan (best would be an oval fish pan) with lid A small frying pan (with smooth non-stick coating) A pot for the potatoes
Ingredients (for 2 persons) 2 gutted trouts (600 to 700 g) - preferably brown trout Some flour 25 g concentrated butter 75 g butter 1-2 lemons You will need 60 ml for the butter sauce, plus a few squirts for the brown trout 2 Tbsp. parsley ca. 400 g small (important!) potatoes 2 Tbsp. almond slices
The potatoes Check that there is white wine in the fridge! Start with the potatoes, they take the longest - while they are cooking, you can continue with the fish, which should then roughly coincide. Wash them (do not peel them) and put them in the pot with enough water. Add salt (about 1 tablespoon) and cook until they are soft (about 15 to 20 minutes, depending on size. Pour into a sieve and put back into the pot and let it cool down a short time with cold water. Then peel them and put them into the probably already waiting pan with the butter-lemon sauce.
The fish Toast 2 Tbsp. flaked almonds in the small pan until they are the desired brown colour (see photo for an example). In the meantime, measure out 60 ml lemon juice and prepare 25 g clarified butter and 75 g butter. Wash the gutted fish briefly under cold water and pat dry. Then sprinkle with lemon juice, salt inside and out and coat in flour. Heat the oven to 90℃ with the dinner plates. Now heat the clarified butter in the large pan and fry the trout at a higher temperature (level 7). Fry on the first side for approx. 6-7 minutes, then carefully turn over and fry again for approx. 5-6 minutes. As soon as you can easily pull out the dorsal fin, the trout is cooked. In the meantime, pluck and chop the parsley leaves (2 Tbsp). Now place the fish on the preheated plates and place in the oven.
The butter sauce Heat butter in the frying fat, add lemon juice and a little salt. Add the potatoes and 2 Tbsp freshly chopped parsley leaf and simmer gently for 3 to 4 minutes, covered. Place the sauce with the potatoes and the flaked almonds separately in (possibly preheated) bowls on the table. Place a lemon slice on the plates before serving.