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Post by seoirse on Apr 25, 2006 7:51:54 GMT
Rosie, when I used to go sea Fishing in Ireland. We came back to the Hotel and had our fish cooked by the Chef. I loved this for my cod.
Cheesy Crunchy Cod Loin Filet
4 Cod Loin Filets 3 Tomatoes sliced 75g Wholemeal Breadcrumbs 2 Tblespns of Fresh Parsley 75g Grated Mozzarella 2 Tblspns of Chopped Coriander 1 Lemon 5 Ml Sunflower Oil Salt and Ground Pepper.
Lay the cod loins in an ovenproof dish. Evenly cover with mozzarella and arrange the tomatoe slices on top. Mix together the Breadcrumbs, Parsley, Coriander,Sunflower oil, Seasoning and Zest from the Lemon and Lemon Juice. Sthingy the mixture over filets and bake in an oven(moderate) for 15-20 minutes. If required.Serve one cod filet with Crumbs on top on a bed of seasonal leaves.
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Deleted
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Post by Deleted on Apr 25, 2006 13:30:24 GMT
Seoirse, I have an eye for a good recipe and this is one. Thanks, I'll be trying it later this week.
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Post by seoirse on Apr 25, 2006 13:39:19 GMT
Seoirse, I have an eye for a good recipe and this is one. Thanks, I'll be trying it later this week. Rosie Everytime i wrote the word Tblspns it comes out "Tablethingy" it must be the website,. You try it
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Deleted
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Post by Deleted on Apr 25, 2006 13:45:43 GMT
So does p.o.o.n ! Is this some new item of obscenity I am not aware of? Googled the word and the only definition is an east Indian tree. . .
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Post by Sheriff Moto on Apr 25, 2006 14:00:25 GMT
So does p.o.o.n ! Is this some new item of obscenity I am not aware of? It is the male phallus! MAybe it came from the same language that po.ontang came from?
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Eleora
Senior Member
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Post by Eleora on Apr 25, 2006 14:48:20 GMT
So does p.o.o.n ! Is this some new item of obscenity I am not aware of? Googled the word and the only definition is an east Indian tree. . . ROTFL Oh thingy!!!! Anyway, thanks for the giggle. I think I'll be trying that as well...along with Jilona's and Yoda's. It will be fishy around the IO abode for the next couple weeks. Can you say "Omega 3?" Edit: I'm in stitches. I wrote above "Oh P**O**O**N" and it was translated "Oh thingy."
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Post by seoirse on Apr 25, 2006 15:18:33 GMT
So does p.o.o.n ! Is this some new item of obscenity I am not aware of? Googled the word and the only definition is an east Indian tree. . . ROTFL Oh thingy!!!! Anyway, thanks for the giggle. I think I'll be trying that as well...along with Jilona's and Yoda's. It will be fishy around the IO abode for the next couple weeks. Can you say "Omega 3?" Edit: I'm in stitches. I wrote above "Oh P**O**O**N" and it was translated "Oh thingy." I was messing about with that 'Thingy' all morning
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Post by curiouspea on May 9, 2006 12:09:30 GMT
This recipe sounds delicious.
Tomorrow we are having scallops, does anyone have any favourite recipes for them?
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Eleora
Senior Member
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Post by Eleora on May 9, 2006 13:17:19 GMT
This recipe sounds delicious. Tomorrow we are having scallops, does anyone have any favourite recipes for them? No, but if you come across one, please share. I was looking at the fresh scallops at the grocer. They look lovely.
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Post by curiouspea on May 9, 2006 15:46:40 GMT
I have a few - as i work with scallop shells
the best is the simplest
marinade in garlic and olive oil, herbs of choice (or none) bit of pepper - and I like bit of salt too
fry for moments
eat with good bread and butter
__________________________
my personal favourite
is to wrap them in parma ham (having marinaded shelled scallops in olive oil/basil leaves/s&p, garlic if you want, overnight)
grill
new poes and green salad - delish!
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Bobby
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Post by Bobby on May 9, 2006 22:36:29 GMT
This recipe sounds delicious. Tomorrow we are having scallops, does anyone have any favourite recipes for them? No, but if you come across one, please share. I was looking at the fresh scallops at the grocer. They look lovely. Sear them quickly in a pan to seal in the flavour then remove. In the pan cook some finely chopped shallots add some fish stock, chicken stock or white wine, turmeric, cumin powder and a touch of garam masala. Add some double cream and put the scallops back in. Reduce right down until you have half to a third of the liquid remaining or when the cream sauce is showing bubbles about the size of your thumbnail - you'll know when it's done. Do the entire thing on full heat. Heart stopping cholestrol but gorgeous.
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Bobby
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Post by Bobby on May 9, 2006 22:59:02 GMT
Oh,
And try putting some flaked almonds in as well.
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Post by curiouspea on May 10, 2006 7:51:22 GMT
That sounds very yummy Bobby. I will give it a try one day...gales last night make it unlikely that the divers will go out today afterall .
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Eleora
Senior Member
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Post by Eleora on May 10, 2006 17:41:35 GMT
Thanks for the scallop recipes and all the fish recipes. You see, I've never been a fish cook. However, I'm finding that I quite like seafood when prepared nicely - still won't do lobster because I can't handle the thought of the poor thing being boiled alive.
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Post by Sheriff Moto on May 10, 2006 17:46:29 GMT
I like seafood, but unfortunately Saara has allergies to prawn/shellfish-related stuff, so that's a bit limiting. She's okay with normal fish though You've got me tempted to try scallops - and I just happened to see a nearby Seafood restaurant last Saturday. We might pop in there next week
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