Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Fish”

Easy Spaghetti Marinara

For those who think Spaghetti Marinara is a bit daunting to make this is for you…  This is the quickest way to put together this very impressive pasta dish.  With the availability of frozen prawn cutlets and scallops we always have the ingredients at hand to make a Marinara. The zest of the lemon gives this a lovely tang.   The white wine and oil make a lovely sauce and an additional ladle of pasta water gives a glossy sheen.  When the spaghetti is tossed though it soaks up the delicious juices… Always remember no seafood pasta has parmesan cheese on it!

The amount shown will feed two greedy people…

Spaghetti Marinara

Ingredients:

1 large clove of garlic grated

1 generous teaspoon of Sambal Oelek (or a long red chilli minced finely)

6 large raw prawns

6 raw scallops

Approx. 500g of firm white fish (such as Gummy Shark)

2 tablespoons of good olive oil

1 tablespoon White Wine

Grated rind of 1 lemon

Salt & pepper to taste

Finely chopped parsley

Handful of dried spaghetti

Method:

In a large pot, heat salted water until boiling briskly

Throw in spaghetti and cook until al dente

In the meantime heat a large pan and gently fry the garlic and chilli in olive oil

Cut the fish into bite sized pieces and gently fry for a few minutes or until almost cooked

Toss in the prawns & scallops and gently combine

Add the white wine and lemon rind and sauté until the seafood is cooked though

A spoonful or two of the pasta water can be added in to make the sauce glossy

Add in the fresh parsley

Drain the pasta well and add to the seafood mixture tossing gently until combined

Serve piping hot

 

Bon Appetit!  🙂

Sicilian Style Curly Fettuccini

I found this recipe on a Jamie Oliver Youtube channel – he cooked it on camera and I was salivating just watching him eat it.  It is so very simple but so tasty – it’s actually surprising how delicious it is considering there are few ingredients…

The crunch of the pinenuts and the sweetness of the raisins contrast wonderfully with the tang of the garlic and anchovies.  Curly fettuccini is another lovely discovery.  The sauce clings to the beautifully textured ribbons of pasta…  Jamie’s recipe called the breadcrumbs Pangrattato but his version didn’t have oil or garlic included.  They were just dry crumbs so I did the same but used panko crumbs.  The result is a lovely crispy crunch added to your pasta.  We added some parmesan to the top but it is optional…

Sicilian pasta

Ingredients:

3 tablespoons olive oil

3 cloves garlic, finely sliced

50 g anchovies (small tin or jar), finely chopped

1 small tub tomato paste (about 3 tablespoons)

Water

1 tablespoon pinenuts

1 tablespoon raisins

1 teaspoon sugar

pepper to taste

½ cup breadcrumbs

Freshly grated parmesan cheese (optional)

Curly fettuccini

 

Method:

Gently fry the garlic and anchovies in the oil until the anchovies break down

Stir in the tomato paste and a little water to soften the sauce

Throw in a handful of pinenuts and raisins

Add sugar and pepper to taste

In the meantime cook some curly fettuccini until al dente

Add a ladle of the pasta water to the sauce if too thick

In a dry pan, toast the breadcrumbs until golden brown

Toss the sauce through the drained pasta

Serve topped with a generous sprinkling of breadcrumbs

Add some parmesan cheese if required

 

Bon Appetit!  🙂

 

 

Linguine with Anchovies, Broccolini and Chilli

Anchovies really are a wonder food.  Apart from being the crowning glory to any pizza they are wonderful in pasta and casseroles as well.  These strong, pungent little fish, the kind that have been filleted, salt-cured, and stored in olive oil, cook down and melt away leaving a delicious base for all sorts of sauces and I use them a lot.

This pasta dish has anchovies teamed with fresh and crunchy Broccolini (a sort of mini broccoli) and is a taste sensation with a bit of a chilli bite as well…  I used a green chilli but if you want it hotter use a red one and leave the seeds in as well…

Linguine with anchovies adn broccolini

Ingredients:

2 tablespoons good olive oil

1 large clove of garlic grated

1 long green chilli, seeded and finely chopped

1 small tin or jar of anchovies in oil (about 50 g)

I bunch of fresh Broccolini

2 tablespoons baby capers

Freshly grated parmesan cheese

Pepper to taste

Pasta cooked el dente

 

Method:

Bring a large pot of salted water to the boil for the pasta

When boiling, plunge the Broccolini in to blanch for a couple of minutes then remove

Cook pasta until al dente

In the meantime heat the olive oil in a large pan and gently fry the garlic, chilli and anchovies (you can include the oil from the tin)

Chop the Broccolini into one inch lengths and throw in with oil mixture along with the capers

When the pasta is ready to drain add a couple of tablespoons of the pasta water to the frypan if the mixture looks a little dry – this also gives a lovely texture to the sauce

Drain the pasta and toss the anchovies and Broccolini mixture through the hot pasta

Add pepper to taste

Serve topped with freshly grated parmesan cheese

 

Bon Appetit!  🙂

Crunchy Flathead Fillets with Spinach

Lowly fish and chips can be given a tremendous boost by coating your fish with crunchy Panko crumbs.  This dish is lovely on its own as light lunch or serve it with thick chips or wedges for dinner.  We love the bed of spinach which seems to go very well with any type of fish.

Ingredients:

2 large flathead fillets

½ cup of Panko crumbs

1 beaten egg

2 tablespoons of plain flour

2 bags of baby spinach

2 cloves of garlic (grated)

1 tablespoon olive oil

½ teaspoon of grated nutmeg

salt and pepper to taste

Extra olive oil to shallow fry the fish

Dijonnaise to serve

Method:

Pat fish fillets dry

Have 2 large bowls ready – one for the flour, one for the egg, one for the crumbs

Season the flour with salt & pepper

Dip each fillet into the flour making sure it is well coated

Dip the fillet in to the beaten egg

Dip the fillet finally into the Panko crumbs and press them on firmly

Heat a large non stick pan and add a generous amount of olive oil and fry the fish, turning once, until golden brown.

Set aside and keep warm

In another pan gently fry the garlic and toss in the spinach leaves and turn up the heat slightly

Season with grated nutmeg, salt and pepper to taste

When completely wilted drain as much of the liquid off as possible and arrange the spinach in a pile on each plate

Place the fish fillet on top

Serve with some Dijonnaise on top

Dijonnaise can be bought in a squeezy bottle or you can make your own by combining a couple of tablespoons of Dijon Mustard with bottled mayonnaise and season to taste

Bon Appétit!

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