Fish Fillets

I can not cook and work all over the country. I want to eat more fish but not keen on it and need advice on how to cook it, must be mild not strong tasting fish fillets. I think things like river cobbler and pollock l have seen as fillets are cheap.

The most important things are lack of my cooking skill so please let me know the idiot version of cooking
Thanks

The simplest and easist way to cook white fish I think is this.

Bake each fish fillet wrapped in foil in the oven and serve with ratatouille, or green beans, mashed swede, low carb veg of your choice.

I just place a knob of butter on each fillet add some black pepper, perhaps a little lemon juice or lime juice if you have any and hey presto a very quick and nutritious meal. Bake at 180 / Reg 5 for about 20 minutes.

I find river cobbler, pollock or basa works well. Many supermarkets sell cheaper white fish fillets in their frozen 'basics' or essentials' type range, but defrost before use.

If you are feeling more flush with money you can always try salmon cooked in foil too.

Hope this helps

All the best Jan

Most supermarkets will supply fresh fish with cooking instructions in oven or microwave bags complete with a marinade of your choice.

Mant thanks yes it helps not flush will stick with cheap and handy thaw tip. l assumed as flat ok to cook from frozen

Mud Island Dweller wrote:Mant thanks yes it helps not flush will stick with cheap and handy thaw tip. l assumed as flat ok to cook from frozen

Hi MID .....I always thaw my white fish before cooking but perhaps it may be ok cooked from frozen. Next time I buy a pack of white fillets I will check cooking instructions.

Hope you enjoy your fish meal - let us know how it went.

In the meantime I will have a look around for some more fish recipes ....and perhaps give them a try.

All the best Jan

Thanks Jan wont be till next week, here 2 more nights and 2 pork chops in the fridge
Along with aubagine onion mixed veg

Baked white fish with olives & a simple tomato sauce
A simple tray-bake supper - serves four

"Ingredients
3 cloves garlic
1 small bunch fresh basil
olive oil
1 fresh red chilli
2x 400 g tinned plum tomatoes
sea salt
fresh ground black pepper
red wine vinegar
4x 150 g white fish fillets, such as coley, whiting or pollock, from sustainable sources, ask your fishmonger, skin off and bones removed
1 handful black olives, stone in
1 tablespoon capers, drained

Method
The most important thing to remember with this recipe is to buy good-quality fish from your local fishmonger or supermarket. The recipe I've given you here can be used with all sorts of dishes – I've shown you how to tweak it to go with fish, but you can try using it with anything from pasta to grilled chicken. If you want to save some time, double the quantities and freeze half of the sauce (it will keep for a couple of months), or pop it in the fridge for up to a week.

To make your sauce:

Peel and finely slice the garlic cloves. Pick the basil leaves and put aside, finely slice the stalks.

Add a good couple of lugs of olive oil to a large pan on medium heat. Add the garlic and basil stalks. Pierce the chilli once with a knife so it doesn't explode when frying, and add to the pan. Fry gently until the garlic is soft but not coloured, stirring occasionally.

Add the tins of tomato and season lightly with the salt and pepper. Gently simmer on low heat for 30 minutes. Remove the chilli. Break and mush the tomatoes with a wooden spoon. Season the sauce really carefully with more salt and pepper, if needed, and add a tiny swig of red wine vinegar to give it a little twang.

To prepare and cook your fish:

Preheat the oven to 220°C/425°F/gas 7.

Pour your tomato sauce into a roasting tray (about 20cm x 30cm). Season the fish fillets on both sides with a little salt and pepper, then place on top of the sauce. Squash the olives, using the base of a jar or something heavy, and remove the stones. Sprinkle the olives and capers over the fish. Scatter the reserved basil leaves over the fish.

Cook in the oven for around 15 minutes or until the fish is cooked through (check by cutting into the thickest part of one or two of the fillets; they should be pearly white and not transparent). "


Please note this is a Jamie Oliver recipe his words and pictures are in the quote marks  " ....."

It's a great recipe and if you should make it serve with green beans I reckon ?

It would work well with chicken I think ?

Wouldn't cook it with pasta but a pasta substitute like aubergine could work well ?

All the best Jan

Fast Forward to Saturday ...in Asda earlier and they had a buy two for £7.00 offer on mix and match certain foods, it included some meat and fish items.

I picked up a pack of salmon fillets 340g and a pack of diced beef 400g.

This evening we had the salmon, simply cooked wrapped in foil with a knob of butter, accompanied by sliced leeks cooked in double cream with some grated cheddar cheese plus buttery mashed swede. It sure tasted great.

Sometimes simple is best, you can add so many other herbs and flavouring but tonight's meal was 100% - though I say so myself.

All the best Jan