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Cajun Fish and Chips

This recipe for Cajun Fish and Chips 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 Buttery Fish Parcels

4 x 170g (6 oz) thick coley or pollack fillets, skinned
salt and black pepper
2 x 15ml spoon (2 tablespoons) lime or lemon juice
15g (half an oz) butter
1 x 15ml spoon (1 tablespoon) brown sugar
1 medium carrot, grated
1 medium courgette, grated
1 x 15ml spoon (1 tablespoon) sesame seeds, toasted
lemon, to garnish

How to make Buttery Fish Parcels

  • Preheat the oven to 190°C / 375°F / Gas mark 5.
  • Cut four large squares of greaseproof paper. Place a piece of fish onto each square. Season with salt and pepper, sprinkle with lime or lemon juice and dot with butter.
  • Seal the edges of the paper to make a parcel. Place the parcels on a baking tray and bake for 15 - 20 minutes.
  • Meanwhile place the remaining ingredients into a small pan. Remove the cooked parcels from the oven and carefully pour the cooking juices into the pan.
  • Cook briskly for 2 - 3 minutes. Transfer the fish to a serving plate and spoon over the vegetables and juices.
  • Serve hot with mixed coloured pasta tossed in a little olive oil and fresh herbs.

Serves 4

Seafish
www.seafish.org

 

 

 

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

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