FISH O'LEEKIE
A great way to serve fish that is filling and tasty.
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 27m
Number Of Ingredients 6
Steps:
- Put the leek in a large microwave dish with 4 tbsp of the stock. Cover the dish with cling film, pierce the film with a knife, then microwave on High for 5 mins.
- Uncover the dish, then stir the rice and remaining stock into the leek. Re-cover with cling film, pierce and microwave on High for another 10 mins, stirring halfway through until the rice is very nearly cooked.
- Gently stir in the fish chunks, cover the dish with cling film again, then pierce and cook for a further 5 mins until the fish flakes easily and the rice is tender. Stir in the parsley, lemon zest and juice. Leave to stand for 2 mins before serving.
Nutrition Facts : Calories 413 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.69 milligram of sodium
ONE-PAN FISH WITH BACON AND SWEET CORN
The delightful textures of this dish's three main components - crisp bacon, tender fish and plump corn kernels - make for a lovely summer dinner. Tilapia, trout, bass or any other flaky yet firm white fish will work well. Naturally smoked bacon imparts a flavor reminiscent of campfire cooking or outdoor grilling over hot coals. When fresh corn isn't in season, frozen corn can be used, but will require a minute or two more in the skillet. A squeeze of fresh lemon juice rounds out the dish with its acidity.
Provided by Yewande Komolafe
Categories dinner, weeknight, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
- Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
- Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.
COCK-A-LEEKIE SOUP
James Martin gives the classic restorative Scottish soup a twist - the prunes add a sweet contrast to the rich chicken broth
Provided by James Martin
Categories Lunch, Main course
Time 1h45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off any excess fat.
- Splash in the wine and boil rapidly, scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.
- Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks.
- Simmer the soup with the chicken, leeks and prunes for another 20-30 mins. Season to taste and serve with really good bread.
Nutrition Facts : Calories 337 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.1 milligram of sodium
FISH WITH BACON, ONION AND TOMATOES
Want to eat more fish? Here's a tasty way to perk up fish, using canned tomatoes and onions.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, cook bacon over medium-high heat 5 to 8 minutes, stirring occasionally, until browned. Remove bacon from skillet with slotted spoon; set aside.
- Reduce heat to medium. Add onion to bacon fat; cook 5 minutes, stirring occasionally. Meanwhile, in shallow dish, mix Bisquick mix and cornmeal. In another shallow dish, beat egg. Dip fish into egg, then coat with Bisquick mixture.
- Remove onion from skillet with slotted spoon; set aside. Place fish in skillet with bacon fat. Cook over medium heat 3 to 5 minutes, turning once, until lightly browned.
- Add tomatoes to skillet. Reduce heat; simmer about 5 minutes or until fish flakes easily with fork. Top fish with bacon and onion before serving.
Nutrition Facts : Calories 360, Carbohydrate 23 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 0 g
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