To be honest, I would rather cook meat than fish if given a choice. In fish, muscle fibers are much shorter than they are in beef, and collagen dissolves easily during cooking. So fish cooks quickly and there's no tenderizing to do. In fact, the biggest challenge in preparing fish fillets is to keep them from falling apart after cooking.
Last weekend, I decided to try out a fish recipe by Gordon Ramsay with slight variation (Depending on what I could find in my kitchen). It was slightly dry but overall a satisfying attempt. Definitely worth trying again using another fish type, perhaps cod fillet.
2 large fish fillets (Cod will be good)
For the salsa:
1 handful of cherry tomatoes
1 bunch of fresh basil (Or dill)
For the herb crust:
1 slice of thick stale bread (made into crumbs)
1 bunch fresh coriander
For the sides:
1 handful French Beans
1 Sweet Potato
Salt and Pepper
mixed dried herbs
Preheat the oven to 180 °C.
Season both side of the fish fillets with salt and pepper. Heat a little olive oil in a hot pan and saute the fish for 1 minute on each side, or until golden brown. Remove to rest on a baking tray.
Skin and slice the sweet potatoes. Season with salt and pepper, mixed herbs and olive oil. Bake in oven until soft (10 - 20 min, depending on the thickness). Place the sweet potato slices in the center of the serving plates.
Chop the tomatoes in half and finely slice the shallots. Add a little more olive oil into the now empty fish pan, heat and add the tomatoes and shallots. Sweat them off together and season.
Chop the basil/dill and add to the tomatoes and shallots. Cook for further 2-3 minutes until tomatoes are just beginning to break down. Allow to cool.
Meanwhile, roughly chop the bread, grate the Parmesan and place them in a food processor with the coriander. Thoroughly,mix together, season and set aside.
Spoon the tomato salsa lightly over the fish, spreading it out evenly over the fillets. Next take your breadcrumbs and spoon them over the tomato.
Bake in oven for 8 minutes, or until the crust is golden and the fish is cooked.
Blanch the french beans in a pan of boiling salted water for 2 minutes, then drain. Saute shallots in hot olive oil until soft. Drain the beans thoroughly and add to the shallots, saute for 2-3 minutes.
To plate, spread the french beans neatly on the sweet potato slices. Place the fillets on top of the vegetable. Drizzle a little olive oil and balsamic vinegar (concentrate) around.