Freshwater fishOnline Catalogue | Freshwater fish Not just salmon and troutThere is an abundance of freshwater fish, not just salmon and trout, so many that we've put salmon and trout in a different section to make things easier.
|  | | | | | | | How to make the best baked white fish
Preheat oven to 200C. One 250g fillet will easily serve two. For the best baked Nile perch, use homemade breadcrumbs (scroll down). Use a shallow oven-proof dish. You'll also need butter, a lemon, some chopped herbs (we used chives), some mini tomatoes and some other vegetables that you like such as red peppers or courgettes.
Cut each fillet into two or four and place in the dish, or cook whole if they will fit in your dish without cutting. Chop some fresh herbs (about a tablespoon for each fillet) and mix with breadcrumbs. Spread over the perch, and top each piece with a thin slice of butter. Arrange some small tomatoes around the fish (cut in half) and add other vegetables as you prefer, for example thinly sliced courgettes, red peppers, etc. Sprinkle some olive oil (not too much because you have already added butter) and lemon juice over the vegetables. Bake for about 20 minutes. This fish is not too "fishy" so an ideal way to introduce fish to children.
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| | how to make breadcrumbs
To make the best breadcrumbs. Whenever you have some left-over white, wholemeal or granary bread, bake it in the oven so it goes hard and only slightly brown. Or, cook it in the microwave for 30-second periods until it goes hard (don't be tempted to cook for a few minutes rather than 30-second periods because it will burn). Then put the hard bread into a plastic bag and make it into crumbs by bashing it with a rolling pin. Leave some crumbs large, some small. Making breadcrumbs is easier in a blender, or food processor, but this tends to make the crumbs too small. You can make these breadcrumbs at any time, just store them in the freezer so they are always ready. Use them on their own, or mixed with chopped nuts (hazlenuts or almonds, you can buy them ready chopped), chopped herbs or finely grated cheese. When mixed with finely grated cheese they make a good topping for pasta dishes such as lasagne or macaroni cheese. |
| | | | These tilapia fillets are so easy to cook. For the spicy version you'll need some melted butter and some Cajun spices - you can buy these ready made in delicatessens or supermarkets. Heat a frying pan on the hob. Briush the tilapia with the melted butter and press about 2 teaspoons of Cajun spices into each fillet. Put the rest of the melted butter into the frying pan and cook the fillets on each side for about 2 minutes.
For the milder version, mix some breadcrumbs with some olive oil or melted butter and add plenty of chopped herbs, we like parsley and/or marjoram, but the choice is yours. Bake in an oven at 200°C for 10-15 minutes. It's that easy! The butter gives the breadcrumbs a delicious nutty taste, and you can make this even better if you mix some chopped hazelnuts into the breadcrumbs. We served both with a salsa of chopped tomatoes, cucumber, parsley and red onions dressed with olive oil and balsamic vinegar, but don't be restricted, these two can be served with rice, new potatoes, salad, green vegetables, the choice is yours! |  |
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Copyright 2007-2012 The Smelly Alley Fish Company, including photographs unless indicated. |
