1. Baked salmon with lemon and herbs
Ingredients
- 1 ½ kg potatoes;
- sea salt – to taste;
- ground black pepper – to taste;
- 1 onion;
- a few tablespoons of olive oil;
- ½ a bunch of dill;
- ½ a bunch of parsley;
- ½ a bunch of tarragon;
- 2 lemons;
- whole gutted salmon (2 ½ kg).
Preparation
Rinse and peel the potatoes. Then cut into slices 0.5 cm thick. Put the potatoes on a baking tray, season with salt and pepper to taste. The pan should be large enough to accommodate fish.
Cut the bulb along into six pieces, lay on the potatoes and pour everything with olive oil.
Mix half of the crushed herbs with the grated zest of one lemon. Make six cuts along the sides of the salmon approximately 2 cm deep. Sprinkle each cavity with salt, pepper and fill with lemon grassy mixture.
Salmon is a fantastic fish that will turn out delicious, even if it does not season with anything. But I like to fill it with fresh herbs. In addition, so salmon looks even more appetizing.
Jamie Oliver
Lightly drizzle the fish with olive oil. Put it on the potatoes. If the salmon does not fit, then put it on the diagonal. It’s okay if the head and tail are slightly over the edges of the baking tray.
Start the belly of the fish with one lemon cut into slices and the remaining herbs. Place the pan in a preheated oven for 15 minutes. Then reduce the temperature to 180 ° C and bake for another 30 minutes.
To check the readiness of the fish, pierce the thickest part behind the head with a fork. Count to 10, then carefully remove the plug and place it on the upper lip. If the fork is hot, then the salmon is ready.
Pour the fish with the juice of the second lemon, sprinkle with olive oil and serve to the table with steamed vegetables.
2. Fish baked in foil
Ingredients
- 1 egg;
- 100 g of potatoes;
- ½ bulb;
- ½ lemon;
- 5 cherry tomatoes;
- a handful of olives without pits;
- 120 g fillets of white fish (sea bass, haddock, halibut and others) without skin;
- a little olive oil;
- sea salt – to taste;
- ground black pepper – to taste;
- a little dill;
- some white wine.
Preparation
First you need to prepare an envelope for baking. Cut a sheet of foil 35 × 40 cm in size. Fold it in half and grease the edges of one half with a small amount of beaten egg. Seal the envelope from two narrow sides, and leave the top open.
This is one of the best ways of cooking fish. Envelope of foil provides the dish with a wonderful rich flavor.
Jamie Oliver
Cut the potatoes into small pieces and boil in boiling salted water for 6 minutes. Throw it in a colander to merge excess fluid.
Peeled onions cut slices, and lemon – thin slices. Cut in half the cherry tomatoes and lightly flatten the olives.
Lay the onion, lemon, tomatoes, olives, potatoes and fish in a large bowl. Sprinkle all this with olive oil, salt, pepper and mix thoroughly.
Gently lay the fish and vegetables in a foil envelope, sprinkle with chopped dill, drizzle with wine and seal the envelope. Bake fish on a baking sheet in a preheated oven to 200 ° C for 18-20 minutes.
Put the envelope on a dish and lightly pierce it with a toothpick to let off steam. Wine and tomatoes will provide the dish with an exquisite aroma. Serve fish with broccoli or steamed beans, steamed.
3. Stuffed trout in cider
Ingredients
- 2 whole gutted trout;
- sea salt – to taste;
- ground black pepper – to taste;
- 1 thick slice of ham;
- a few twigs of parsley;
- a little sifted flour;
- 1 piece of unsalted butter;
- 1 tablespoon of olive oil;
- 1 glass of dry cider.
Preparation
Suck the trout with salt and pepper. Cut the ham into a ham and mix with chopped parsley leaves. Start the trout with half of this mixture. Then gently roll the fish in flour.
In an oblong frying pan over medium heat, heat the cream and olive oil. Put the trout on the pan and fry the fish for 5 minutes on each side. It should be covered with a golden crust.
Add the cider and cook for 2 more minutes until the gravy starts bubbling. After this, sprinkle the remaining ham and parsley with the fish.
Lay the trout on a dish and pour gravy from the cider.
4. Fried salmon fillet with garlic and cherry tomatoes
Ingredients
- 1 small head of garlic, better young;
- a little olive oil;
- 1 package of cherry tomatoes;
- 4 fillet of salmon with a skin;
- sea salt – to taste;
- ground black pepper – to taste;
- 1 lemon;
- several branches of mint;
- a few stalks of dill.
Preparation
Cut the garlic along into thin slices and fry it in olive oil until it softens. Add the crushed tomatoes and cook until they are soft. Then remove from heat and put the mixture in a bowl.
In another frying pan, heat olive oil over medium heat. Rub the slices of salmon with salt and pepper and place them on the pan with the sandpaper down. Fry for 3 minutes, then turn over, add lemon slices and fry another 2 minutes. If desired, the cooking time can be increased.
Grind greens and mix it with garlic and tomatoes. Before serving, lay out the dressing on the fillet of salmon.
5. Fish soup
Ingredients
- 1 small onion;
- 1 leek;
- 3 stalks of celery;
- 1 fresh chili pepper;
- 4 cloves of garlic;
- 3-4 tomatoes;
- 440 g of flesh of white fish (sea bass, haddock, halibut and others);
- a little olive oil;
- 1 liter of water;
- ½ glass of white wine;
- 1 bunch of thyme;
- 400 g of shrimp or mussels;
- sea salt – to taste;
- ground black pepper – to taste.
Preparation
Grind the onions, leeks, celery, chili and garlic. Cut the tomatoes and fish into small pieces.
Pour olive oil into the saucepan, put onions, leeks, celery, garlic and almost all the chili and fry over medium heat until they soften.
Pour the vegetables with water and wine and bring to a boil. Then reduce heat and cook until the ingredients are ready.
Add the tomatoes, thyme leaves and fish and continue to cook the soup. When the fish turns white, add prawns or mussels and cook for 2 more minutes. Shrimp must boil, and mussels – open. This process takes only a few minutes. Then remove the soup from the fire.
Add salt and pepper to taste. Before serving, pour a small droplet of olive oil into the soup and sprinkle the remaining chili.
6. Pasta with herring in Mediterranean style
Ingredients
- 500 g of linguine;
- 2 cloves garlic;
- 1 fresh chili pepper;
- ½ a bunch of parsley;
- a few tablespoons of olive oil;
- 1 tablespoon of small capers;
- 4 herring fillets (40 grams each) with a skin;
- several cherry tomatoes;
- 1 lemon;
- 1 piece of unsalted butter – optional;
- sea salt – to taste;
- ground black pepper – to taste.
Preparation
Start the pasta in boiling salted water for the time indicated on the package.
Peel and cut garlic along thin slices. Chop the chili. Separately chop the leaves and stems of parsley. Preheat the olive oil in a frying pan and fry garlic, chili, capers and parsley sticks on it for a couple of minutes.
Cut the herring fillets into strips of 2 cm, place them on a frying pan to vegetables and cook for another 2 minutes. The fish will begin to disintegrate. Add the cherry tomatoes cut into quarters, squeeze the lemon juice and mix.
This pasta with herring is a wonderful dish for several reasons: the ingredients are inexpensive, and the pasta is incredibly tasty and healthy!
Jamie Oliver
Transfer the finished pasta into a frying pan with herring and pour in a little water in which they were brewed. If desired, you can add a piece of butter. Then mix everything well.
Season the paste with salt and pepper to taste. Sprinkle with parsley leaves (leave a little parsley to decorate), sprinkle with olive oil and stir again.
Before serving, place the pasta on a dish and decorate the remaining parsley.
7. Tuna meatballs
Ingredients
For tomato sauce:
- a little olive oil;
- 1 small onion;
- 4 cloves of garlic;
- 1 teaspoon dried oregano;
- 800 g of tomatoes in its own juice;
- sea salt – to taste;
- ground black pepper – to taste;
- a little red wine vinegar.
For meatballs:
- 400 g of tuna fillet;
- 2 tablespoons of olive oil;
- 55 g of pine nuts;
- 1 teaspoon ground cinnamon;
- sea salt – to taste;
- ground black pepper – to taste;
- 1 teaspoon dried oregano;
- a few twigs of parsley;
- 100 gr of breadcrumbs;
- 25 grams of grated parmesan cheese;
- 2 eggs;
- 1 lemon.
Preparation
First, cook the tomato sauce. To do this, pour olive oil into a deep frying pan or a sauté pan, place the crushed onion and chopped garlic along thin slices. Cook over low heat for 10 minutes until the vegetables soften. Add oregano, tomatoes with juice, salt and pepper and bring the sauce to a boil. Pour in the vinegar and simmer for 15 minutes until smooth. Remove the sauce from the fire.
Cut the tuna into pieces of 2.5 cm. Warm up the olive oil in another pan and lay the tuna on it. Put pine nuts, cinnamon, salt and pepper and fry for about a minute. Tuna should be fried from all sides, and nuts – to get a dark brown hue.
Then put the contents of the second pan in a bowl and leave for 5 minutes. Add oregano, chopped parsley, breadcrumbs, parmesan, eggs, as well as zest and lemon juice to the tuna. Mix everything well with your hands and blind small meatballs of the same size. If the stuffing is too sticky, add more biscuits. Put the meatballs on a greased baking sheet and put into the refrigerator for an hour.
Preheat the frying pan on which you fried the tuna, and pour a little olive oil. Put the meatballs on a frying pan. Periodically shake it until the meatballs get a golden brown tint on all sides.
The combination of fish, herbs and spices is so delicious that it is not inferior to meatballs.
Jamie Oliver
Before serving, spread tomato sauce on plates, lay meatballs on it, sprinkle with chopped parsley and sprinkle with olive oil.
8. Fast Fish Fritters
Ingredients
- 500 g of cod fillets or haddock;
- 1 large potato (250 g);
- 4 tablespoons sifted flour;
- sea salt – to taste;
- ground black pepper – to taste;
- a little olive oil;
- 2 tablespoons chopped fresh herbs (eg dill, green onion or parsley);
- 200 ml of mayonnaise.
Preparation
Cut the fish into small pieces. Peel and potato. Mix these ingredients with flour, salt and pepper.
Thoroughly mix everything with your hand and make from this mixture 12 flat fritters. Put them in the refrigerator to cool them slightly.
Fry the frying pan with a thick bottom with olive oil and fry the fritters on medium heat for 2-3 minutes on each side. They should get a crispy golden crust. Then put the fritters on napkins or paper to make them streak off excess fat.
Serve muffins with mayonnaise mixed with fresh herbs.
9. Rolls with smoked salmon
Ingredients
- 2 large eggs;
- 120 g of sifted flour;
- 180 ml of milk;
- 8 tablespoons of olive oil;
- sea salt – to taste;
- ground black pepper – to taste;
- a little butter;
- 150 ml of fatty sour cream;
- a few branches of green onions;
- 200 g of smoked salmon;
- 2 tablespoons lemon juice.
Preparation
In a deep bowl, break the eggs. Gradually pour flour to them, carefully stirring with a whisk to a homogeneous consistency. If at this stage the dough is too thick, pour in a little milk. Then add the remaining milk, 2 tablespoons of olive oil and a large pinch of salt to the bowl. Stir and leave the dough for at least an hour.
In a non-stick frying pan, melt a piece of butter. Bake a few thin pancakes from the dough. Fry pancakes for about a minute on one side and 30 seconds on the other side. Then cool the pancakes.
Cut a rectangular piece of foil. Put on it two pancakes so that they go a little at each other. Lubricate them with a thin layer of sour cream, sprinkle with crushed green onions, pepper and lay along a few slices of smoked salmon. Wrap in foil and do the same with the remaining pancakes. Put them in the refrigerator for at least an hour.
Mix the remaining olive oil, lemon juice, salt and pepper. Cut the rolls into pieces and serve lemon juice on the table.
Read also:
- How to cook potatoes: 12 delicious dishes from Jamie Oliver →
- No “Mimosa”: 4 unusual and simple salads with fish →
- Culinary advice from Jamie Oliver →
