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Recipe for :

Baked Herring Fillets with Fennel and Coriander

This recipe for Baked Herring Fillets with Fennel and Coriander comes from Seafish - www.seafish.org

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Baked Herring Fillets with Fennel and Coriander

455g (1lb) herring fillets
1 small fennel bulb, thinly sliced
Half a small red onion, sliced
2 x 15ml (2 tablespoons) olive oil
salt and pepper
1 x 15ml spoon (1 tablespoon) balsamic vinegar
1 x 15ml spoon (1 tablespoon) fresh chopped coriander
pinch brown sugar

How to make Baked Herring Fillets with Fennel and Coriander

  • Preheat the oven to 190°C / 375°F / Gas Mark 5.
  • Lay the fish onto a large square of baking parchment or foil.
  • Add the fennel, onion, oil, seasoning, vinegar, coriander and sugar.
  • Fold the baking parchment or foil to make a parcel and place onto a baking tray.
  • Cook for 15 - 20 minutes and serve with potato salad.

Serves 4

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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