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Gordon Ramsay Shows How To Cook 5 Fish Recipes | The F Word
BlackBerry's this has to be a bit of a,chef's secret delicate sweet amazing,flavor they taste phenomenal for this,all the way down just cut from the tail,and let the knife run all the way up to,the top of the head and then just come,off,there's dainty delicate and it tastes,fantastic well upstairs and Nick your,wise little tweezers and these are,perfect for pulling out the bones score,Clemmy film really nice fragrant buzzer,loose salt pepper olive oil and place,the bream on top of the bezel wrapping,something lift that one is it cute a wet,flavor in there and look we've got a,beautiful little parcel and now that's,ready to start poaching in lightly,boiling water for 8 to 10 minutes hot,pan olive oil,baby onions quite chunky streaky bacon,into the onions rolling over using the,flavour the sweetness of the fish and,the bacon and onion how well that goes,together,fresh time Peas don't be scared of using,frozen peas the please just give it a,real nice summery freshness absolutely,delicious season this is so simple these,onions are vacant the smell of the bacon,and onion beautiful fish slice in under,the fish just lift up look at it cause,that bream is extraordinary and these,battle bleeds a little drizzle of extra,virgin olive oil,bring with peas bomb fam done,see best coming absolute delicacy the,flavor not just of the flesh but the,skin is extraordinary,fill it come down the backbone nice long,strokes every time I fill it a sea bass,there's a certified pleasure because,they're extraordinary fish look at it,absolutely beautiful,three nights portions score their skin,and the beauty of this fish is that is,so robust are so delicate in flavor,source novel butter shallots,and salt and pepper sit down the schlotz,with no color that's absolutely crucial,Burma see that's very sweet and rich too,therefore we need a really nice dry,white wine to find that balance reduce,restocking reduce creamin bring it back,up to the boil sieve,so the flavor it gives to the fish sauce,is it stored with pepper a little bit,like Rockettes it also has this really,nice acidic Tang in us to it in to the,cream just to infuse lovely hot pan,olive oil season the best salt pepper,just before the olive oil starts to,smoke sea bass in skin side down,turn it over,I just placed over the bus keeps up,skipping really nice and crispy broccoli,two half minutes maximum drain still got,a really nice dark green color see pass,out,they can't hear that skin cracking or,the song has done this magic crispy skin,the sea bass the real earth and flavor,of the broccoli and then this wonderful,peppery vinegary sauce the perfect way,of starting summer delicious sea bass,with sorrel sauce done,monkfish it's quite a difficult fish to,get right because it's a little watery,mom fish curry powder and salt and the,salt starts to extract the water so when,we come to roasting it it doesn't boil,we get a really nice color on there,leave five minutes,mussel broth,time Bailey's hot pan muscles there,you'll it ready in this hand why wine in,now shake it,this turns the muscles around almost,like being put in a tumble dryer so they,cook evenly 30 seconds go look,that's gold dust shell muscles lovely,look at that beautiful,celery,carrots,leeks garlic saffron salt curry powder,but the secret behind it is that really,nice little pinch of saffron that gives,it that little bit of lift strain muscle,juice,reduce,at mussels,bringing up to the bowl,100 mils double cream coriander back to,the fish the water personnel,pat dry,amazing lovely color,the fish is too hot to slice so if I,started slicing the goodness one out of,it leave you to sit in there for about,two or three minutes so it relaxes,it's nice big chunky slices,the monkfish with curried mussel broth,done,herb crusted Phillips of Cornish brill,this is a very sweet delicate fish,packed with flavor but very robust in,texture,salt pepper,Olive Oyl hot pan we want to color the,fish not boil it 1 minute each side,take it out of the pan onto a tray and,now we're going to make a really quick,smart embezzle salsa Tomatoes,Sherlock's,and you can hear the smart is roasting,in the flavor of the fish basil,cool now for the exciting part bread,parsley parmesan help stick the crust,together and more importantly is it,really nice color blitz,that smells like Provence beetle celsa,quite generous on top of the drill,really pat the breadcrumbs on their,baked six minutes,that is beautiful,Oliver,balsamic vinegar basil,herb-crusted Phil it's a Braille with,tomato salsa,done,goodness all for me when I most,flavorsome flatfish twice as much flavor,as the Dover salt and more portly half,the price skin side down skin just nip,at the end grab it like you're sort of,almost pulling hair and let the knife do,the work season dill dill and fish go,brilliantly because it's got that really,nice sort of fennel flavor that sort of,aniseed flavor and just roll almost like,a sausage the leaves,carrots spring onions garlic it's a very,delicate Daisy fish this so
5 Delicious Fish Recipes With Gordon Ramsay
5 Delicious Fish Recipes With Gordon Ramsay
delicious chip butty secret of a good,chip butty is in the potato now these,are désirée potatoes one of my first,ever jobs was working in a chip shop,nice to put sacks and sacks of potatoes,into the rumbler which will send the,potato peeler all day long today I'm,gonna do something a bit healthier for,my oven chips with a twist simply peel,slice and blanch for 3 to 4 minutes,drain season and cover well with paprika,spread evenly over an oiled baking tray,and place into a preheated oven for 20,minutes simple as that,next up easy fish fingers this is,Pollock a really nice firm delicious,fish got the fish and finger size,patterns of fish put them onto your,plate and just lightly salt them you can,do that literally 20 minutes 30 minutes,before you start cooking the fish it,firms the fish up beautifully and they,allows it to become a little more,durable especially in the pan now for,the coating start by thoroughly coating,the fish in seasoned flour and then just,rolling to get rid of those little sharp,corners because then it stops those,corners almost burning in the pan in,your egg wash and really coat them,wonderful and then this is dill goes,brilliant over the fish and run the deal,through my breadcrumbs that makes it,more aromatic,laven onto your breadcrumbs nothing,wrong with the chip butty nothing wrong,with fish fingers,just give it a lovely modern twist,beautiful once the fish fingers are,thoroughly coated they're ready to pan,fry and they'll need around three,minutes on each side all the fish,fingers to be nice and crispy get a,really nice color on them first and then,we'll flip them over and finish them,with butter bring the heat up into the,pan a nice little normal butter now work,wonders with the breadcrumbs in the deal,nice and carefully take them out and,look you smell incredible say nice and,crispy now to assemble my chip butty,starting with buttered big crusty bread,it's nice and wet mop up that amazing,flavor on slice in half,never slice in an angle my mouth is,salivating beautiful on weather ship but,II one thing missing and it signifies,that I've never forgotten the joy I've,come for food but my god that makes me,feel like a nine-year-old excuse me for,a moment we want to stuff my face,homemade fish fingers and my ultimate,chip butty so simple to make but trust,me it tastes amazing cooking is about,being adventurous and having the,confidence to go off piste and being a,little bit more daring so when you start,combining peanuts chili flakes and this,amazing fish red mullet trust me you in,for an amazing treat we're gonna make a,really nice light sweet chili sauce,first off your chili off with the top in,half and those seeds inside are very,powerful,incredibly hot but full of flavor garlic,two cloves of garlic slice the garlic,nice and thin so it helps the puree,the chilies in the pesto more garlic in,such a salt and it will touch of sugar,in and then start grinding push down,first,the salt and the sugar really helps the,puree the chilli and the garlic fish,sauce always a base to a chilli sauce,two tablespoons in and a touch of rice,wine vinegar fish sauce gives it the,saltiness the vinegar gives it a nice,acidic wake up three tablespoons of,olive oil nice mix that up,beautiful okay the colors incredible now,spring onions I want the texture and the,crunch spring onions in the coriander,slice it once in fresh lime and that,goes brilliantly with a red mullet just,really wakes up the chilli the garlic,and reminds the sauce that was serving,tree fish and their taste,well it's delicious look at that,beautiful the longer that chili sauce,sits there the better it gets,now the penis and chilli that's gonna,coat the top the red mullet peanuts in,salt in it helps the really grind the,peanuts down some people dried chili,flakes create a nice sort of warm heat,I'm using fresh chili for the sauce but,dried chili flakes for the coating which,will really crunch up when cooking just,a little bit of coriander mix the kinder,in to the peanuts and look I like them,quite textured I don't want them too,small as a powder otherwise they'll burn,but crushed lightly to coat the fish,with the chili and peanut seasoning in a,separate bowl beat two eggs along with a,splash of fish sauce,take your Philip lay in your red money,dip it in shake up your peanuts and then,end and make sure you push that down,cover that red mullet Oh beautiful now,make sure that pan is really nice and,piping hot if you put the fish in and,the pans cold all those wonderful,peanuts and chili just is gonna slide,off the fish so we need to sear it in,and get it nice and crisp in and lay,away from me beautiful,if the pan starts getting a little bit,too hot hit your ball and just place a,little teaspoon of olive oil around the,outside so it starts to heat up as it,hits the center and it really helps to,say so much more in control and turn,nice and gently they want that nice sort,of toasted sauteed crispness which it,adds a really lovely flavour tilt the
I don't fry anymore! The best fish recipe my Korean friends taught me
I don't fry anymore! The best fish recipe my Korean friends taught me
Krap.,Pritini pendët dhe bëni prerje.,Kripë.,Piper i zi.,Ne bëjmë prerje nga ana tjetër.,kripë dhe piper të zi.,Kriposni pjesën e brendshme të peshkut.,Prisni 1 qepë të vogël.,1 piper i kuq.,Vendoseni në një blender.,Shtoni 4 thelpinj hudhër.,1 lugë çaji erëza peshku.,lëng limoni.,2 lugë vaj vegjetal.,Pritini 3 qepë.,Shtrojini në një fletë pjekjeje.,E vendosa peshkun në hark.,Përhapni salcën sipër dhe brenda peshkut.,E mbulojmë me letër alumini dhe e pjekim në furrë të parangrohur në 180°C për 40 minuta.,Hidhni 1 kg patate me ujë, shtoni 1/2 lugë gjelle kripë dhe ziejini derisa të zbuten.,3 thelpinj hudhre.,Ngrohni 40 g gjalpë dhe 2-3 lugë vaj vegjetal.,1/3 lugë çaji piper i zi. 1/3 lugë çaji thekon djegës. 1/2 lugë çaji paprika. Një majë kripë.,Skuqini për 30-40 sekonda.,Shtoni patatet dhe skuqini për 5 minuta mbi nxehtësinë mesatare.,Pas 40 minutash hiqni letrën dhe piqeni për 5-7 minuta të tjera deri në kafe të artë.,Pritini pak kopër.,Darka jonë e shijshme familjare është gati.,Është shumë e shijshme!,Nëse ju pëlqen receta, bëni like dhe shkruani në komente.,Të bëftë mirë!,Ne dashuri!
How to Make Butter-Basted Fish Fillets with Garlic and Thyme
How to Make Butter-Basted Fish Fillets with Garlic and Thyme
cooking fish at home can be really,tricky the fish is fragile it can,overcook,not to mention the fact that it's really,expensive so i know why people go out to,seafood restaurants but it's actually a,restaurant technique that we're going to,use today that's going to make you look,like a pro at home and it's super easy,so let's talk about what i'm using here,we've got two beautiful cod fillets,they're about an inch thick and each of,them weighs around,six ounces now that's pretty important,you want to stick to this size and,thickness of fish but you can use,halibut or snapper of the similar size,now i'm going to set these aside for,just a second,because the method that we're using,today is butter basting butter basting,is going to help us cook the fish from,the bottom up and the top down nice and,gentle but we're going to get some,beautiful color and great flavor so of,course we're going to need butter and i,want to prep everything ahead of time,because the cooking method goes really,fast so i need about three tablespoons,of butter,and i'm going to cut the butter into,half inch pieces,that's just so that when i add them to,our skillet they're going to melt super,fast you don't have to be too precise,about this this really is just about,breaking it down in size,so now i want to work on a couple of,other flavorings that i'm going to add,to the butter it's going to make a sauce,that tastes great so i've got two garlic,cloves here and we're going to smash,these cloves i'll smash them with the,side of my knife,just makes it easier to peel but you,don't want to mince the cloves or even,cut them into smaller pieces and that's,because they'll burn during this method,so keep them in pretty large pieces as,whole as possible is great if they break,apart that's fine too,next up a couple of sprigs of fresh,thyme fresh thyme is perfect it's got,this woody stem it's going to add a,really beautiful herbal note to our,sauce now i've been making this recipe a,lot and if you don't have thyme on hand,other woody herbs will work great like,marjoram or oregano so now i've got,basically everything ready all i need to,do is heat up my pan and i've got a 12,inch non-stick skillet here you don't,have to use a non-stick skillet you can,use a carbon steel skillet but you want,to make sure that it's really well,seasoned because it's super important,that the fish does not stick to the pan,i'm going to add a tablespoon of,vegetable oil we're going to heat this,over medium-high heat until the oil just,starts to smoke so while this is heating,i'm going to go ahead and bring my fish,back up here just a couple more things,to do,i want to pat these fillets dry with,paper towels just to ensure that we get,some really beautiful color and crust on,the exterior of our fish,i'll do that to both sides here and then,i'm going to hit them with salt and,pepper but before i do i want to show,you you see this coloring here this is,where the skin was attached to the fish,so i'm going to call this the skinned,side we're going to use this side to,create a beautiful crust on our fish,this side is flatter it's a little bit,heartier than this interior side so i'm,just going to season the fish here i've,already pre-mixed my salt and pepper i,have a half a teaspoon of kosher salt,mixed with an eighth of a teaspoon of,ground black pepper it's a good idea to,mix them ahead so that you don't have to,fiddle around with a salt box or a,pepper mill after you've been handling,fish so i'll flip these over and all i,have to do now,is wait on that pan and the oil,all right the oil is just starting to,smoke i'm going to turn the heat down to,medium let me give this a nice little,swirl,and now i'm going to put the fish into,the pan skinned side down,all right that is a good sizzle,take a spatula and just press on the,fish for about five seconds because i,want it to be nice and flat underneath,there where it touches the pan and that,ensures that we get a really pretty,crust all the way across,all right so five seconds i'm going to,start my timer because we're going to,let this go over medium heat for between,four and five minutes and during that,time there's going to be some really,lovely color on the underside there now,i also turned the heat down to medium we,wanted to give that initial blast of,heat over high from a preheated pan in,that preheated oil but then we're,turning it down to medium just so that,the fish doesn't cook too quickly,all right let's check and see what's,going on underneath the fish,now i am using two spatulas here using a,non-stick spatula to get under the fish,you see that beautiful gold color there,this metal spatula is not touching the,skillet so i don't have to worry about,using this metal one on non-stick,so i'm going to let this cook for,another minute on this second side just,to let it firm up a little bit,so it's been a minute now i'm going to,add the butter just scatter it around,the pan,we're going to see that it's going to,start to melt and
Gordon Ramsay's Guide To Fish
Gordon Ramsay's Guide To Fish
my shopping guide to getting the finest,fish,when i buy my fish i only want the,freshest and the best,and if anyone knows how to get the best,it's roger kent barton he's been buying,and selling fish at the world famous,billings gate market in london for over,50 years,i love fish,i think it's the greatest food of all,time i sell literally every variety,there is i could feed you a different,fish,365 days a year this guy really knows,how to sniff out the good from the bad,all fish smell different the longer it's,around,the more fishy it will smell,when it's lovely and fresh,it doesn't smell whenever you're gonna,buy fish don't be frightened get your,nose right into it don't go like that,get it into it smell it,smells delightful,it smells what i call salmony and it's,lovely barramundi it's a lovely fish the,way to tell good fish is look at it,closely it's shining it's still got the,bloom on it his eyes are as bright as,yours look in the gill lovely and red,put it in the bag for the gentleman,please people should always be asking,about their fish,what kind of fish is it where's it come,from a nice salmon 19 pound it's a,bargain at 20 pounds roger's right,salmon's brilliant value and a great,all-rounder really healthy and super,delicious here's a quick look at the,different cuts and how to use them,whole salmon always impresses it's,fantastic stuffed and steamed either in,a fish kettle or in the oven wrapped in,foil,steaks are great value and brilliant,baked a cider salmon is perfect for,poaching home curing or baking in pastry,the fillet is so versatile easy fast to,cook and great for pan frying,smoked salmon delicious cooked or raw i,love it with scrambled eggs,broadly there's white fish,and there's oily fish they come under,two different sections here we have,white fish,it's lovely it's cold it's the best cod,in the world it comes to a place called,peterhead it's nice and white,the whiter the better one of the most,oily fish you'll find mackerel there it,is,lovely color,with most fish the fresher they are the,harder they are if you're not well and,you're ill,have a mackerel,sprats otherwise known as top hats here,we have flat fish and these are known as,place as you can see they've got spots,the redder they are the fresher they are,it really is a lovely fish to eat king,jules couldn't have better for fish,fresh enough for royalty follow your,fishmonger's advice and you'll never,ever have another dodgy dover sole again,muscles with celery and chili,first prep the veg chopped spring onions,shallots,a clove of garlic,and chili to taste,then thinly slice celery,add a bay leaf and thyme,veg ready,add oil to a pan and fry,season,then add mussels and stir,mussels one of my favorite shellfish,cheap healthy and delicious,cover and sting for a couple of minutes,as the muscles open add vermouth and,aromatic 45 wine,and 150 ml of dry white wine,on a high heat reduce the liquid to,create a sauce,discard any mussels that are still shut,then finish with creme fraiche and,chopped parsley,minimal prep and cooked in less than 10,minutes my muscles with celery and chili,impressive affordable and super speedy,i've got some stunning and i mean,stunning lobsters,and i'll be cooking them very simply,with chilli and garlic butter serving,them with bloody mary linguini,i'm going to start with the pasta sauce,i love the indulgence in this dish,if i was doing this for the kids i'd,scrap the vodka and just do like a,virgin mary,but,it's a bit of a grown ups dish,now pan nice and hot splash of olive oil,onions in,seasoning touch of salt and pepper,garlic,be nice and generous with the garlic,it's not just your average tomato sauce,it's a royal stunning tomato sauce and,you're in for a big treat,season your onions and garlic for the,tabasco,that will give that really nice lift a,little pinch of celery salt,spice that up with worcester sauce,it instantly colors the tomatoes goes,brilliantly well with a celery salt,tabasco and that nice caramelized garlic,a little light sprinkling of sugar all,the worcester sauce,has reduced down we've got this nice,sweet spicy sticky garlicky,onion base,glazed with a couple of spoons of vodka,in,lovely,chopped tomatoes in,a little touch of water,look at the colour of that sauce,check the seasoning,that's delicious bring that up to the,boil and cook it out six to eight,minutes reduce it down slowly turn down,the gas and let that simmer,with my sauce simmering i can move on to,a delicious breadcrumb topping to dress,my linguini,i'll fry off my breadcrumbs get them,nice and crispy but don't put too much,oil in there otherwise the bread will,just absorb it they become greasy,beautifully season them,and they go really nice and golden brown,30 seconds before they come out flat,leaf parsley roll that through,your breadcrumbs,and that is gonna finish the linguine on,top,you can hear how crispy they are,before i cook the linguini i'm gonna,make the chili butter that will flavour,my lobster,get your chili and slice it
Easy Fish Recipes
Easy Fish Recipes
Guys, how's it been? It's Vanjo Merano here and,welcome to Panlasang Pinoy. For today's video, we'll,be cooking four easy fish recipes perfect for the,Holy Week and for those who loves to eat fish.,We'll be cooking sweet and sour fish, fish guinataan, pinangat and paksiw na bangus.,Whenever you're ready, join me in cooking.,First we'll cook sweet and sour fish but before that let's fry,the fish by Pre-heating cookin oil in a pan. Prepare the fish,by creating incisions that will help the salt penetrate the,fish better. Rub salt in all sides and crevices of the fish.,Let it sit for 2 to minutes before frying.,Pat it dry before putting incisions and rubbing salt.,Cook it till it turn golden brown and same with the other side.,Using the leftover oil, saute garlic, onions,,and ginger to help reduce the fishy stench.,Pour-in vinegar and simmer to boil.,Put-in banana catsup to add color and sweetness.,Also, add sugar.,Pour-in water.,While waiting for the mixture to boil, slice bell peppers.,Put-in all the vegetables after it started boiling.,First add the carrots, then bell peppers.,Season with salt and ground balck pepper to taste.,Make a slurry by combining water and cornstarch,to make the sauce thick in consistency.,Add-in the fish and cook it for 1 more minute. Let it simmer to boil.,Transfer it on a serving plate and chop some parseley to garnish.,This is now our Sweet and Sour Fish. Very easy,,right? Now, let's proceed to the next one.,Let's cook Paksiw na Bangus.,Crush garlics, and ginger. Chop some onions and,add vegetables depending on whats available.,I buy imported milkfish from the Philippines.,Chop the vegetable of choice, mine's eggplant.,Put whole peppercorn, a lot of vinegar, water,,and green long chillis. This is an optional,but others use pork while making this but,we'll be using the oil from the fried tilapia.,Simmer to boil.,Let it cook for another 15 minutes in medium heat.,Make sure to have the milkfish evenly cooked.,At seven minute mark, look at that. Now the milkfish fats are showing.,7 minutes in and season it with salt or fish sauce.,Add-in fish sauce.,Transfer it to a plate then serve.,Now let's cook Pinangat na Hiwas or moonfish. Prepare all ingredients before cooking.,Boil water in a pot and put dried camias for 3 minutes. Usually,,Pinangat is like cooking paksiw which requires all the ingredients to be,mixed in a pot but I want the camias to absorb the water to make this,dish savory and this is the fish I talk about. This is the moonfish.,Crush garlic and ginger. Chop onions, and cut vine tomatoes,into wedges. I use serrano peppers chopped crosswise.,Combine all the ingredients and simmer to boil and boil for 2 more minutes.,Using fats is optional. Put-in the moonfish,and simmer to boil for 10 minutes then conitnue,cooking for 3-5 minutes after seasoning with ground black pepper and salt to taste.,Let it steam for a while then transfer to a serving plate,topped with ingredients. This is our Pinangat na Hiwas.,Now, let's cook Guinataan Tilapia using the tilapia we've fried earlier.,Reuse the oil used for frying the fish in a,pre-heat pan. Saute garlic, onions, and ginger.,Then I add chillis for the spicy kick.,Now, pour-in coconut milk. Best preferably use fresh,coconut milk. Simmer to boil and season with ground black,pepper and fish sauce. Usually, malunggay, chilli,,ampalaya leaves can be used but I used spinach for this.,Season with fish sauce or salt, ground black pepper and then mix to extract more,of the flavors of sauteed ingredients. Let it boil in medium heat for 2 minutes.,After 2 minutes, let's put-in the fish.,Cook each sides of the fish in 1 minute to make it's flavor seep out,to the sauce and then put any green leafy vegetables you'll be using.,After adding the vegetables, let it simmer to boil in a minute.,Transfer it in a serving plate and then serve.,Here is our saucy Guinataan Tilapia. This completes our 4 fish recipes.,These has been our 4 easy fish recipes I'm sure,you can get to cook without difficulty. Here,is the Sweet and Sour Tilapia, Paksiw na Bangus,,Pinangat na Hiwas, and Guinataan Tilapia.,Thank you for being an avid audience of our videos, if you have any comments ust let,me know so that we can make that in the future and thank you as well for the likers and,commenters or our videos. If you like this video, leave a thumbs up and comment away if,you want to tell me something. Let's meet again with our next videos. Till next time.
5 Minute Best Fish Dinner!
5 Minute Best Fish Dinner!
my big question is can i cook a fish,supper using six ingredients in under,five minutes well we're going to do this,with one camera take no cheating five,minutes on the clock let's click start,right we are good to go five minutes,lemon salt straight from the fridge,you want to use lemon soul here because,not only is this soul man yay but we are,also going to get quick cooking fish and,it's going to be delicious to make up,this sort of salmonella which is a,classic sort of french way of preparing,salt we're going to add some salt and,pepper to some flour season up that,flour with a good generous bit of pepper,essentially this is going to be the,coating for this fish so you do want to,be quite generous with us,now give it a good pinch of salt and,actually before i get cracking we need,to get our pan on nice and hot with any,of these recipes it is all about getting,the pan really nice and hot so look,we've got lovely bit of flour seasoned,up and ready to go just give that a good,mix through and make sure that it's,evenly combined at this point looking,good okay give it a little shake,soul is with the skin on you want to,keep the skin on it's lovely and it's,great flavor and it's also going to give,you a lovely crispy back to it so just,coat it quite nicely,in your flour give the hands a quick,wash into that hot pan we're going to go,in there with some butter,few knobs of butter going straight into,that pan we're also going to hit it with,a touch of oil and the reason i'm doing,that is just to make sure that it,doesn't burn the butter doesn't burn now,while that's melting down i need to,check my time we are four,just under four minutes looking good,looking good give that butter a nice,melt down this is why you need your pan,on nice and hot very quickly and now,that's melted down just grab up your,fish shake off any of that excess flour,and just pop it into the pan coating it,in all that gorgeous butter look at that,right get rid of the flour you don't,need that anymore,we are looking good hands getting a,quick wash again essentially this,someone yay is with a little bit of a,difference i'm not using capers and you,can use them if you want to but we are,going to do this as a full meal so we,have some lentils and some asparagus and,i have a great little tip for quick,cooking your asparagus just take a,veggie speed peeler like this and take,the end of the stock and just take off,nice little slivers of that asparagus,there is a tiny bit of waste but you,know what this is quick cooking and we,just have to crack on so take up your,asparagus spears your fish is getting a,gorgeous color i just want to make sure,that we don't burn it,i'm going to turn it down at this point,slightly keep going with those asparagus,spears really quick cooking veggies if,you didn't want to do asparagus spoons,you could use oh what would you use,you could use some spinach some baby,spinach would be perfect in here but,you're only doing this for one person so,nice little slivers of asparagus is,exactly what we're after here and the,speed peeler like this will just make,life a little bit quicker and a little,bit easier,i love the fact that with a recipe like,this it literally takes minutes and fish,people forget this but fish is one of,those things that just cooks super super,quick so,just shave up that,asparagus we want to you know usualize,the fact that we fish that cooks quick,and use a vegetable that cooks really,quick too so this is looking pretty good,you can eat these no bother stick them,in your garden be grand,give that a nice shave and those,peelings are now going to get put in,alongside the fish but first we do need,to turn it so at this point we should,have a bit of a golden color on the fish,which we do it's looking gorgeous turn,up that heat,we are now at one minute and 41 seconds,i think we're going to make it but we,just have to keep cracking through the,asparagus asparagus goes in and around,the fish here you want to get it just,coated in those little bits of butter,and just get them nicely tossed through,they should soften down ever so slightly,and while it softens down we're just,going to clear down so asparagus is gone,we've got all the excess the beauty of,this five-minute meal is just how,quickly it comes together the rest of,the ingredients we're gonna need are a,little bit of lemon juice some butter,and we've got some lentils as well six,ingredients fish asparagus butter,lentils a little touch of flour it's all,looking good little squeeze of lemon,juice goes into the pan while we're,cooking off the fish,we're gonna get that fish which is now,beautifully cooked out of the pan,smells so so gorgeous right now make,sure you get all the asparagus out there,as well,get that right there we're going to,whack in a tiny touch,more of that butter and get it melted,down and we've got 44 seconds to go lads,it's not looking good to finish this up,but i'll keep going,we have that fish beautifully cooked we,have our lemon ready to go,
7 Recipes For Seafood Lovers
7 Recipes For Seafood Lovers
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