Seafood

Seafood
17/01/2016 Carol Pavot

Seafood

Seafood is the food of choice for anyone who enjoys a fast, uncomplicated and at the same time delicious meal. With a few basic ingredients you’ve got everything you need to make seafood shine and turn a dish of yours into something you won’t be likely to forget any time soon.

Oven baked fish with tomatoes, fennel & herbs

Ingredients

1 whole fish
1 organic lemon
a handful of rosemary stalks
a handful of thyme stems
1 garlic clove
500 g grape tomatoes, red and yellow
1 fennel
olive oil
sea salt & coarse-ground black pepper

Preheat the oven to 180° C. Season the fish with salt and pepper. Cut the lemon into slices. Stuff the fish with half of the herbs and the lemon slices. Cut the grape tomatoes in halves and the fennel into thin wedges. Now chop the remaining rosemary and thyme, removing the stalks first. Crush the garlic clove with the blade of your knife and add, leaving the skin on, into the bowl together with the veggies and the chopped herbs. Finally season with salt and pepper and spread out in an oven-proof casserole. Place the fish on the veggies and drizzle over with olive oil. Bake for 30 minutes until the fish is firm but still moist.

Baked trout

Ingredients

2 fresh trout, cleaned and rinsed
1 lemon, sliced
2 cloves of garlic, finely chopped
4 tbsp soft butter
sea salt & pepper

Preheat the oven to 190° C. Put a layer of parchment into your baking dish. Mix the butter, garlic, salt and pepper together. Put one spoon of the flavoured butter in each fish together with some lemon slices. Spread the remaining butter over the whole fish. Season with some more pepper. Bake for 15-20 minutes.

Oven baked gilthead seabream

Ingredients

2 fresh whole gilthead seabreams
1 organic lemon
3 large beefsteak tomatoes
1 onion
2 cloves of garlic
1 tsp of fresh thyme leaves (1/2 tsp dried thyme)
1 tsp of fresh oregano leaves (1/2 tsp dried oregano)
a handful of fresh basil leaves
sea salt & pepper
olive oil

Preheat the oven to 180° C. First make vertical cuts into the skin of the fish, then season the whole fish with salt and pepper. Cut the lemon into slices. Stuff the seabream with the lemon slices and the basil. Cut the tomatoes into halves, then into slices, slice the onion, finely chop the garlic and toss together in a bowl with thyme, oregano and a few spoonfuls of olive oil. Season with salt and pepper. Put everything into a baking dish with the seabream on top. Now place a little cold butter in the vertical cuts of the fish’s skin. Drizzle the fish over with olive oil and bake in the oven for 25 minutes.

Prawns with garlic & chilli

Ingredients

10 fresh prawns
3 tbsp olive oil
2 cloves of garlic
1 small chilli
fresh parsley leaves
sea salt & pepper

Wash the prawns but don’t remove the shells. Cooking the prawns with their shells still on prevents the prawns from drying out in the pan. With a paper towel remove any moisture from the prawns. Sprinkle them with sea salt and pepper. Finely chop both garlic and chilli and sauté in the olive oil for half a minute. Make sure the oil has the right temperature before putting your ingredients in. Add the prawns and fry on each side until they turn pink, finally squeeze some lemon juice over them, sprinkle with fresh parsley and serve.

Shrimp with tomatoes & garlic

Ingredients

250 g shrimp, shelled
2 tbsp of butter
1 clove of garlic
fresh parsley leaves
a handful of cherry tomatoes
1 tsp of honey
olive oil
sea salt & black pepper

Cut the cherry tomatoes in halves, add one tsp of honey and oil, mix together and set aside. Wash the shrimps, dry them with a paper towel and in a bowl toss together with finely chopped garlic and parsley, salt and pepper. Pour 1 tbsp of olive oil into a hot pan, add the butter and the shrimp. Fry for 1 minute on each side (pre-cooked shrimp only need half a minute). Add the tomatoes, a small pinch of sea salt and fry for 1 additional minute. Now, that’s fast food at its best – simple yet so delicious! :)

When prepping fish, you can never go wrong with herbs. Stuff them inside the fish together with some lemon slices. You can use different kinds of herbs or just one flavour you particularly like and would like to infuse your fish with.

You can also make diagonal cuts on one side of the fish, spaced about 2 cm apart. Then, in a bowl, mix 1 tsp of olive oil with some chopped herbs of your choice. Salt and pepper the whole fish making sure the seasoning goes well into the cuts as well and stuff the cuts full with the herbs & oil mixture. Finally add a slice of lemon into each cut and stuff the rest of the lemon slices and some more herbs inside the fish. Brush it with olive oil and roast in the oven until you can’t resist the smell anymore. ;)

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