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Original poster

COds fishy adventures

283 replies

cod · 25/04/2006 11:30

ok as you may know dh has been diagnosed wiht high cholesterola dn soa by product of this is now we are going to UP our fish consumption. Now i cna cook but am ratehr scared of fish(!) so i thought it may be interesting to have a fishy thread where we cna try out new fihs _ i knwo JOOLstoo is into eating more fihs.

so day one
recipe planned is \link{http://www.waitrose.com/food_drink/recipes/recipesearch/recipe/0602r04.asp\here, BUT they had no halibut at teh market today - so i am using hake - another firm fleshed fish apprently}

so will report back on difficulty
bones
taste

OP posts:
Original poster
cod · 02/05/2006 19:39

ok was looking ofr lentils an foudn this on waitrose

"Herb-Crusted Cod Fillet with Lentil Salad

Succulent Icelandic cod with a herby breadcrumb topping, served with ready-cooked lentils. This satisfying dish is a healthy, low-fat supper option.

Serves 2

Preparation time: 10 minutes
Cooking time: 15 minutes
387kcals/2.4g fat/0.7g saturated fat/0.8g salt per serving

Ingredients
300g Icelandic cod, cut into 2 fillets, from the fish service counter
1 sprig fresh rosemary, leaves removed from the stalk and finely chopped
20g pack fresh flat-leaf parsley, finely chopped
25g fresh white breadcrumbs
Juice of 1 lemon

For the lentil salad:
410g can Waitrose Lentils, rinsed and drained
4 salad onions, chopped
2 tbsp Waitrose Cooks’ Ingredients Balsamic Glaze

Instructions
Preheat the oven to 200°C, gas mark 6. Place the cod in a baking dish or roasting tin. Mix together the herbs, breadcrumbs and lemon juice and press on top of the fillets.

Cover with foil and bake for 10 minutes. Remove the foil and cook for a further 5 minutes, or until the breadcrumb topping is lightly golden and the fish is opaque and just cooked.

Meanwhile, in a small bowl, mix the lentils with the salad onions and balsamic glaze.

To serve, spoon the lentils onto 2 serving plates and top with the cod and any remaining cooking juices. Serve with roasted baby vine tomatoes."

dont knwo what the glaze hting is

OP posts:
Original poster
cod · 02/05/2006 20:51

the tuna was delishoius but unbeknown to me dh had eaten the maple so tried it with honey
lovely

OP posts:
MrsBadger · 02/05/2006 21:30

yay!
dh is now smug and proud that 'some girl on that forum' liked his tuna recipe

will try the fresh sardines after the waitrose run (if weather holds for bbq)

beef · 03/05/2006 10:00

I'm having tuna tonight (Jools) but I don't like ginger

are there any other tuna recipes that are quick, simple and tasty?

speedymama · 03/05/2006 10:58

I want to cook some trout fillets tonight but not sure what type of sauce to cook that is palatable with such a fish. Any suggestions would be most welcome. Would prefer something that is not creamy - DH is not keen on creamy sauces and I'm on a mission to lose 10lbsSmile

Original poster
cod · 03/05/2006 11:01

lovely one today int eh times
\link{http://www.timesonline.co.uk/article/0,,632-2161196.html\barramundi wiht lime butter - but htink oyu can do wiht any other fish}

if you scroll down there a recipe for trout on ehre

OP posts:
Original poster
cod · 03/05/2006 11:02

\link{http://www.waitrose.com/food_drink/recipes/recipesearch/recipe/0205r05.asp\trout with stuff}

OP posts:
speedymama · 03/05/2006 11:02

Thank you! You are a Coddess!Grin

Original poster
cod · 03/05/2006 11:03

\link{http://www.deliaonline.com/search/?qx=trout\loads trout in delia}

OP posts:
Original poster
cod · 03/05/2006 11:03

this is WWWs form firtehr down

"Trout, slice a load of lemons and cover the trout with lemons, capers and Rosemary in a foil pouch in the oven. Add a smidge of wine or water to make sure it doesn't stick "

OP posts:
flatmouse · 03/05/2006 11:22

Unfortunately my DH don't like tuna steaks - but tinned tuna is apparently acceptable. Last night we had pasta with stir fried (v little oil) veg (whatever was in fridge!) added tin tuna, some ginger, garlic, lime juice and a tiny dash of sesame oil at end. Yummm again :)

Original poster
cod · 03/05/2006 11:32

oh fgs has he tried them?

OP posts:
flatmouse · 03/05/2006 11:40

He has - it's the texture he doesn't like - too "meaty" (he doesn't eat a huge amount of eat).

JoolsToo · 03/05/2006 22:12

well tonight I had tuna
I'm being pretty adventurous at the moment with all this fish - I've got interested in it late in life Grin

Couldn't find a suitable recipe so just used what I had available.

On the tuna steak I put a little extra virgin, smeared some red pesto over that, added some oregano, italian seasoning and garlic seasoning, wrapped it up in tin foil and put in the oven for 20 minutes. It was surprisingly good and very meaty - I'll have it again.

Original poster
cod · 03/05/2006 22:13

aha
id say fry or grill it next time so it browns like a steak!
tis a weird texture isnt it

OP posts:
JoolsToo · 03/05/2006 22:16

it is weird - if you could have seen me with the first mouthful Grin. I've only ever had tuna out of tin before on a sandwich with mayonnaise!

I was going to put it on the griddle but dh said it would go like pork - a bit dry.

In the event it wasn't amazingly juicy but very tasty.

Original poster
cod · 03/05/2006 22:21

you grill or fry it for abotu three mins either sied no exagg

OP posts:
JoolsToo · 03/05/2006 22:33

I'll try that next time - 6 mins doesn't sound long though Shock

Greensleeves · 03/05/2006 22:48
beef · 03/05/2006 22:49

I had beef tonight

Enid · 04/05/2006 10:03

SALMON AND LENTILS

200g puy lentils
2 salmon fillets
olive oil
juice of lemon
big handful of mixed herbs (flat leaf parsley, basil, mint) chopped
3 large handfuls spinach, chopped
small pot natural yogurt

preheat oven to 220C. Put the lentils into a pan, cover with water, bring to boil and simmer until tender. Season salmon fillets with a bit of salt and pepper, drizzle with oil (or a tiny bit of low fat spray) and roast in oven for 10 mins, or a bit less if you prefer it pinker.
Drain the lentils and season with pepper, salt, lemon juice and some olive oil if allowed. just before serving stir in the herbs and spinach into the lentils on a high heat until wilted. Put on plates with the salmon and finish with a drizzle of lightly seasoned yogurt (I like a lot of yog on mine!).

nowanearlyNicemum · 04/05/2006 10:06

mmm, that sounds yummy Enid
off to find some salmon.....

Enid · 04/05/2006 10:07
Original poster
cod · 04/05/2006 13:10

lol at you enid i have a funny story tot ell you abtou she mag

OP posts:
kokeshi · 05/05/2006 16:02

Does anyone have any top tips for doing salmon on the barbie? Was thinking of some sort of marinade in foil? Or any other tasty suggestions? It's quite a batch I have...10 boneless fillets!

Oh it's for tonight!

TIA xxx