Crumbed of floured fish

A really quick and easy dinner, packed with flavour! Serve with mashed potato, chips or couscous with veggies! Serves 2

This recipe doesn’t need a sauce but our tomato sauce  (without the oxo cube) with some extra pine nuts works a charm, or even just the left over butter from the pan is pretty delicious!
You will need:

  • 2 large fillets of white fish (Tarakihi works best, but cod/hoki/snapper will work)
  • Flour
  • Panko Crumbs (optional) 
  • Egg (Only if crumbing)
  • Salt & pepper
  • Oregano/Thyme
  • Buter
  • Frying pan
  • Fish slice
  • 3x bowls (one if not crumbing)

Method: 

  • Run a sink of warm, soapy water
  • Add butter to frying pan with salt and pepper
  • Pour flour into one bowl and stir in some salt, pepper and herbs
  • Pour crumbs into another bowl (if crumbing)
  • Whisk an egg in third bowl (if crumbing)
  • Give your fillets a quick squizz to make sure they are bone free
  • Dredge in flour, dip in egg, dredge in crumb, then place on a plate.
  • Heat up frying pan to medium-high and place fillets in for 4 mins each side.
  • Serve with mashed potato/kumara, veggie couscous or chips

Pan-fried fish

Serves 2.

Another delightful and easy recipe. If you like fish, this is a great summer dish. Most white fish will do as long as they have a firm texture. Again, this is super simple and can be jazzed up or back to basics.

Ingredients:

  • 2 fillets of fresh boneless white fish (tarakihi, cod or hoki work well)
  • 150g couscous
  • mixed veges
  • salt & pepper
  • 2 tbsp butter
  • cumin & berbere (paprika works)

You will need: 

  • large frying pan & spatula
  • big mixing bowl with cover
  • 2x small bowls with cover plates
  • sink with warm, soapy water for after handling raw fish

Method: (cook time: 15 mins)

  • Pour couscous into a bowl and stir cumin and berbere through it.
  • Boil kettle and add butter, salt and pepper to frying pan on medium heat.
  • Pour boiling water onto couscous so it is just submerged and cover for  8 mins. 
  • Add mixed veges to the frying pan and cook until slightly browned and soft. (5 mins)
  • Remove from heat and add veges to second bowl and cover to keep warm.
  • Add fish to the same pan, add butter if necessary. Leave on medium-high for 4 mins.
  • After 4 mins, flip the fillets and leave for another 4 minutes.
  • Meanwhile, flake the couscous and add to the big mixing bowl.
  • Stir mixed veges through the couscous and serve on two plates.
  • When the timer finishes, take the fish off the heat serve one fillet on each plate.

This is super simple and we usually just serve with tartare sauce, although sweet and sour and a simple tomato based sauce work quite well, too. For those, just heat in a sauce pan and serve on top.