How to cook fish: 9 cool recipes from Jamie Oliver

1. Baked salmon with lemon and herbs

Ingredients

• 1 ½ kg of potatoes;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 1 onion;
• a few tablespoons of olive oil;
• ½ dill beam;
• ½ parsley;
• ½ tarragon beam;
• 2 lemons;
• a gutted salmon (2 ½ kg).

preparation

Wash and clean potatoes. Then cut it into slices 0.5 cm thick. Put the potatoes on a baking sheet, season with salt and pepper to taste. Baking tray must be large enough that it has gone in to the fish.

Cut the onion lengthwise into six parts, put on the potatoes and pour all the olive oil.

Mix half the crushed herbs with grated zest of one lemon. Make six cuts on the sides of salmon a depth of about 2 cm. Each recess sprinkle with salt, pepper and, starting with a mixture of lemon-grass.

Salmon - this is a fantastic fish that get delicious, even if it is no spice. But I love her stuff fresh herbs. In addition, since the salmon looks more appetizing.

Jamie Oliver

Lightly sprinkle the fish with olive oil. Put it on the potatoes. If the salmon does not fit, then put it on the diagonal. It's okay if the head and tail slightly beyond the edge of the pan.

Stuff the belly of fish one lemon, cut into slices and remaining herbs. Put baking in a preheated oven for maximum 15 minutes. Then reduce the temperature to 180 ° C and bake for 30 more minutes.

To check the readiness of the fish with a fork, pierce the thickest part of her right behind the head. Count to 10, and then carefully remove the plug, and set it to the upper lip. If the plug is hot, then the salmon is ready.

Pour over the fish of the second lemon juice, sprinkle with olive oil and serve with steamed vegetables.

2. Fish baked in foil

Ingredients

• 1 egg;
• 100 g of potato;
• ½ onion;
• ½ lemon;
• 5 cherry tomatoes;
• a handful of pitted black olives;
• 120 g of white fish fillets (sea bass, haddock, halibut and other) skinless;
• a little olive oil;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• a bit of dill;
• a little white wine.

preparation

First you need to prepare the envelope for baking. Cut foil sheet measuring 35 × 40 cm. Fold it in half and brush the edge of one half of a small amount of whipped eggs. Seal the envelope with two narrow sides and the top, leave open.

This is one of the best ways to prepare fish. Envelope foil dish provides an excellent intense aroma.

Jamie Oliver

Cut the potatoes into small pieces and boil in boiling salted water for 6 minutes. Fold out in a colander to excess fluid merged.

Peeled onions cut into slices and lemon - thin slices. Cut the cherry tomatoes in half and lightly flatten olives.

Put onion, lemon, tomatoes, olives, potatoes and fish in a large bowl. Sprinkle it all with olive oil, salt, pepper and mix thoroughly.

Gently lay the fish and vegetables in the envelope foil, sprinkle with chopped dill, sprinkle with the wine and seal the envelope. Bake fish on baking in a preheated 200 ° C oven for 18-20 minutes.

Put the envelope in the dish and lightly pierce it with a toothpick, to let off steam. Wine and tomato dish will provide an exquisite flavor. Serve the fish with broccoli or green beans, steamed.

3. Stuffed trout in cider

Ingredients

• 2 whole eviscerated trout;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 1 thick slice of ham;
• a few sprigs of parsley;
• little sifted flour;
• 1 slice of unsalted butter;
• 1 tablespoon olive oil;
• 1 glass of dry cider.

preparation

Grate trout with salt and pepper. Cut the ham into strips and mix with chopped parsley leaves. Mennini trout half the mixture. Then gently roll the fish in flour.

The oblong pan over medium heat, heat the butter and olive oil. Pour into the pan and fry the trout fish for 5 minutes on each side. It should be covered with a golden crust.

Add the cider and cook for another 2 minutes, until the sauce begins to bubble. After that, sprinkle with the remaining fish ham and parsley.

Put the trout in the dish and pour sauce of cider.

4. Grilled salmon fillet with garlic and cherry tomatoes

Ingredients

• 1 small head of garlic, the best of the young;
• a little olive oil;
• 1 pack of cherry tomatoes;
• 4 salmon fillets with the skin;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 1 lemon;
• twigs somewhat mint;
• a few sprigs of dill.

preparation

Cut lengthwise into thin garlic cloves and fry it in olive oil, until it softens. Add to it squashed tomatoes and cook until they are soft too. Then remove from heat and place the mixture in a bowl.

In another pan heat the olive oil over medium heat oil. Rub the slices of salmon with salt and pepper and place them in a pan cloth down. Fry for 3 minutes, then flip, add lemon slices and sear 2 more minutes. At the request of the cooking time can be increased.

Chop the herbs and mix it with garlic and tomatoes. Before serving Put the dressing on the salmon fillets.

5. Fish soup

Ingredients

• 1 small onion;
• 1 leek;
• 3 celery;
• 1 fresh chili;
• 4 garlic cloves;
• 3-4 tomatoes;
• 440 g of white flesh fishes (sea bass, haddock, halibut, and others);
• a little olive oil;
• 1 liter water;
• ½ glass of white wine;
• 1 bunch thyme;
• 400 g of shrimp or mussels;
• sea ​​salt - to taste;
• ground black pepper - to taste.

preparation

Chop the onion, leek, celery, chilli and garlic. Slice the tomatoes and the fish into small pieces.

Pour into a saucepan olive oil, put the onion, leek, celery, garlic, and almost all of chilli and fry over medium heat until they soften.

Pour wine and vegetable water and bring to boil. Then reduce heat and simmer until fully cooked ingredients.

Add the tomatoes, thyme leaves and the fish and continue to cook soup. When the fish turns white, add shrimp or mussels and cook for 2 more minutes. shrimps must boil and mussels - open. This process takes only a few minutes. After that, remove the soup from the heat.

Add salt and pepper to taste. Before serving, pour the soup into a drop of olive oil and sprinkle with remaining chili.

6. Pasta with herring on the Mediterranean

Ingredients

• 500 g linguini;
• 2 garlic cloves;
• 1 fresh chili;
• ½ parsley;
• a few tablespoons of olive oil;
• 1 tbsp small capers;
• 4 herring (40 g) with the skin;
• a few cherry tomatoes;
• 1 lemon;
• 1 slice of unsalted butter - optional;
• sea ​​salt - to taste;
• ground black pepper - to taste.

preparation

Start pasta in boiling salted water for the time indicated on the package.

Peel the garlic and cut along the thin slices. Chop the chilli. Separately, chop the leaves and stems of parsley. Heat the olive oil in a frying pan to fry and it garlic, peppers, parsley capers and stems in a few minutes.

Cut herring fillets into strips 2 cm, put them in a pan for vegetables and cook for 2 more minutes. Fish begins to disintegrate. Add to it the cut quartered cherry tomatoes, squeeze the lemon juice and stir.

This paste with herring - a wonderful dish for several reasons: the ingredients are inexpensive, and the paste is incredibly tasty and healthy!

Jamie Oliver

Put the pasta in a pan ready to herring and to pour a little water in which they cooked. Optionally, you can add a piece of butter. Then, all mix well.

Spice paste salt and pepper to taste. Sprinkle with parsley leaves (leave a little bit of parsley for decoration), drizzle with olive oil and mix again.

Before serving Put the pasta on a platter and garnish with remaining parsley.

7. Meatballs tuna

Ingredients

For the tomato sauce:

• a little olive oil;
• 1 small onion;
• 4 garlic cloves;
• 1 teaspoon of dried oregano;
• 800 g of tomatoes in brine;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• a little red wine vinegar.

For the meatballs:

• 400 g of tuna fillets;
• 2 tablespoons olive oil;
• 55 g of pine nuts;
• 1 teaspoon ground cinnamon;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 1 teaspoon of dried oregano;
• a few sprigs of parsley;
• 100 g of bread crumbs;
• 25 g of grated parmesan;
• 2 eggs;
• 1 lemon.

preparation

First, prepare the tomato sauce. To do this in a saucepan or deep frying pan, pour olive oil, put chopped onions and sliced ​​along the thin slices of garlic. Cook over low heat for 10 minutes, until vegetables soften. Add oregano, tomato juice, salt and pepper sauce and bring to a boil. Pour in the vinegar and simmer for 15 minutes until smooth. Remove the sauce from the heat.

Cut tuna into pieces of 2.5 cm. Preheat another frying pan olive oil and place on her tuna. Place the pine nuts, cinnamon, salt and pepper and fry for about a minute. Tuna should fry on all sides, and nuts - to acquire dark-brown hue.

Then lay out the contents of the second frying pan into a bowl and leave for 5 minutes. Add the tuna oregano, chopped parsley, breadcrumbs, cheese, eggs and lemon zest and juice. Mix well all the hands and blind small meatballs of equal size. If the stuffing will be too sticky, add more breadcrumbs into it. Put meatballs on greased baking tray and store in refrigerator for an hour.

Heat the pan in which you fried tuna and pour a little olive oil. Put the meatballs in the pan. Periodically shake it until the meatballs are not acquire golden brown on all sides.

The combination of fish, herbs and spices are so delicious, that does not yield to meatballs.

Jamie Oliver

Before serving, arrange on plates tomato sauce, put him meatballs, sprinkle with chopped parsley and drizzle with olive oil.

8. Quick fish fritters

Ingredients

• 500 g of cod fillets or haddock;
• 1 large potato (250 g);
• 4 tablespoons of sifted flour;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• a little olive oil;
• 2 tbsp chopped fresh herbs (e.g., dill, chives and parsley);
• 200 ml mayonnaise.

preparation

Cut the fish into small pieces. Peel and grate the potatoes. Mix these ingredients with flour, salt and pepper.

Thoroughly mix everything by hand and make the mixture into 12 flat pancakes. Put them in the refrigerator so they cool slightly.

Pan with a thick bottom pour olive oil and sauté pancakes on medium heat for 2-3 minutes on each side. They should get a crispy golden crust. Then put the pancakes on a napkin or paper with them to stok excess fat.

Serve pancakes with mayonnaiseMixed with fresh herbs.

9. Rolls with Smoked Salmon

Ingredients

• 2 large eggs;
• 120 g of sifted flour;
• 180 ml of milk;
• 8 tablespoons olive oil;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• a little butter;
• 150 ml fat sour cream;
• a few sprigs of green onions;
• 200 g of smoked salmon;
• 2 tablespoons lemon juice.

preparation

In a bowl beat the eggs. Gradually pour them flour, carefully stirring whisk until smooth. If at this stage the dough is too thick, pour a little milk. Then add the remaining milk in a bowl, 2 tablespoons of olive oil and a large pinch of salt. Stir and leave the dough for at least an hour.

Non-stick frying pan, melt a piece of butter. Bake the dough a few thin pancakes. Sear pancakes about a minute on one side and 30 seconds - from the other side. Then cool pancakes.

Cut a rectangular piece of foil. Put on her two pancake so that they went a little to each other. Lubricate them with a thin layer of sour cream, sprinkle with chopped green onions and pepper and place along a few pieces of smoked salmon. Wrap in foil and do the same with the remaining pancakes. Put them in the fridge for at least an hour.

Mix the remaining olive oil, lemon juice, salt and pepper. Cut the rolls into pieces and serve with lemon juice.

See also:

• How to cook potatoes: 12 tasty dishes from Jamie Oliver →
• No "Mimosa": 4 unusual and simple salad with fish →
• Culinary tips from Jamie Oliver →