Baked Stuffed Carp
Baked Gefilte Fish
Grey Mullet with Soy and Spice
Jewish Fried Fish
Mackerel with Cranberries
Morrocan Spiced Fishballs
Pollock stuffed with Parsley
Oriental Style Sea Bream
Fresh Salmon Fishcakes
Store Cupboard Salmon Fishcakes
Saloona - Spiced Fish (Salmon)
Simple Salmon Parcels with Orange
Smoked Salmon(Lox) & Cream Cheese Roulade
Smoked Salmon Soufflé
Smoked Salmon Pasta
Whole Spiced Sea Bass
Tilapia baked with Peppers
Tuna with Sherry Sauce
Sweet Yom Tov Fish in the Italian Tradition
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
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One can now buy Tillapia which is farmed in the New Forest in the UK try to get the largest fillets - so we can have more choice in our selection of sustainable fish. It has a lovely flavour and as its a New Year why not try something new. Also works well with farmed Bass.
4 Tilapia which can be filleted into 8 pieces
If fish are small buy 8
1 Orange juice/zest
50g (2oz) Butter
1 tbsp olive oil
1 Red & 1 Yellow Pepper
250g (4oz) Leeks
1 tsp sweet paprika
50g (2oz) Parsley
Finely slice the leeks and dice the red pepper. Heat the butter and the oil in a frying pan. Fry the leeks and peppers until just cooked (4 minutes). Stir in the parsley, orange juice and zest. Pour this into a large flat casserole dish that will take the fish
Place the fish (or fold the fillets in half lengthways and then place ) on top of the vegetable mix. Sprinkle over with paprika and seasoning.
Slice the yellow pepper thinly and arrange on top of the fish.
Cover the dish and bake in a preheated Moderate oven, 175ºC, 160ºC Fan, 350ºF, Gas Mark 4, for 25 minutes for fillets or 30-35 minutes for whole fish until the fish is just done.
Serve with glazed carrot coins and new potatoes