recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
is one of my favorite baked fish recipes. I found
it in an issue of Bon Appetit. If orange
roughy is unavailable, any firm flesh white fish
will do. I use whatever fish is on sale in our
area or in the freezer at the time".
(6 - 8 ounces each) orange roughy fillets (defrost
frozen fish before using)
4 tablespoons unsalted butter, melted
2 tablespoons Dijon mustard
3 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
6 tablespoons fresh white breadcrumbs
Chopped fresh parsley
13 x 9 x 2 inch baking dish. Arrange fish fillets
in prepared dish in a single layer. Season with
salt and pepper.
butter, mustard, lemon juice and Worcestershire
sauce in small bowl.
equal portions of butter mixture over each fillet,
covering each fillet completely. Sprinkle breadcrumbs
until just cooked through, about 10 minutes.
Sprinkle with parsley.
with lemon slices or wedges.