How to cook fish: 4 unexpected recipes

Most often, the fish is either simply fried or meatballs and fish soup are prepared from it, because it is very easy to find these recipes. Today we decided to make a selection of not the most popular, but very interesting and healthy dishes. We warn you that it is so delicious that not only Thursday can become a fishing day.

463 calories

How to cook fish: 4 unexpected recipesHow to cook fish: 4 unexpected recipes

Salmon fritters with sweet potato chips

These ginger fish pancakes can be great brunch.

How to cook fish: 4 unexpected recipes

COOKING TIME :

50 minutes

NUMBER OF PORTS:

2 servings

Cooking process

  1. Preheat the oven to 200 degrees.

  2. Wash the sweet potato and cut into circles.
  3. Lubricate the baking dish with butter. Put the chopped sweet potato and bake the chips for 20-25 minutes.
  4. Grind salmon, ginger and lime zest. Mix everything in one bowl and season to taste.

  5. Chop the onions finely.
  6. In a non-stick pan, heat a teaspoon of oil and fry the onions in it for a couple of minutes.
  7. Add the onions to the salmon mixture, mix and form pancakes.
  8. Remove excess oil from the pan with a napkin and fry pancakes for 3-4 minutes on each side until golden brown.
  9. Cover the pan and leave for a few minutes.

  10. Sprinkle the finished pancakes with lime juice. Serve with sweet potato chips and homemade mayonnaise.

412 calories

How to cook fish: 4 unexpected recipesHow to cook fish: 4 unexpected recipes

Coconut curry with hake fillet

A hearty exotic dish in Asian style.

How to cook fish: 4 unexpected recipes

COOKING TIME :

30 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Oil (plants)

1 tbsp. l

Sugar (cane )

1 tbsp.

l

Paste (shrimp )

1 tsp

Cooking process

  1. Chop onion, garlic and coriander. Grate the ginger. Cut the lime into halves.
  2. Heat the oil in a wide, thick-bottomed pan. Add onions and simmer for about 5 minutes.

  3. Increase the heat, add ginger, garlic, shrimp paste, chili and lemongrass to the pan. Stir and cook for 2 minutes.
  4. Add curry powder and sugar. Shuffle. When the sugar has melted and the frying pan begins to thicken, add coriander, coconut milk and 2 tbsp.

    l water. Bring to a boil.

  5. Add the fish and shrimp, sprinkle them with half lime juice. Cover the pan and simmer for 5 minutes - until the fish is ready.
  6. Garnish the dish with coriander leaves and serve with rice.

196 calories

How to cook fish: 4 unexpected recipesHow to cook fish: 4 unexpected recipes

Baked perch with lemon

For flavor, you can add more different herbs to the dish.

How to cook fish: 4 unexpected recipes

COOKING TIME :

20 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Oil (olive )

3 tbsp. l

Parsley (chopped )

2 tbsp. l

Mustard (Dijon )

2 tsp

Cooking process

  1. Preheat the oven to 220 degrees.
  2. Prepare the sauce: mix the butter, zest and lemon juice.

    Add capers, mustard, 1 tbsp. l water and season to taste.

  3. Cover the baking sheet with parchment and lay the fillet on it. Oil the fish with a brush and salt a little. Bake for 7-10 minutes.

  4. Arrange the fillets on plates, pour over the prepared sauce and garnish with parsley or spinach leaves. Serve with baked potatoes.

411 calories

How to cook fish: 4 unexpected recipesHow to cook fish: 4 unexpected recipes

Mediterranean stew with garlic toast

Tender halibut fillet with mussels and shrimps, stewed in tomato sauce.

How to cook fish: 4 unexpected recipes

COOKING TIME :

90 minutes

NUMBER OF PORTS:

8 servings

Ingredients

Oil ( olive )

5 tbsp. l

Cooking process

  1. Cut the garlic cloves into halves, chop the chilli and chop the parsley.

  2. Cut the ciabatta into slices a centimeter thick. Grease the bread with olive oil and fry in a pan until golden brown. Rub the hot toasts with garlic and set aside.
  3. Heat the oil in a wide deep pan. Add chopped onion and simmer for 5 minutes.

  4. Add the garlic and chili. Cook a couple more minutes.
  5. Cut the tomatoes into slices and add together with the tomato paste to the pan. Increase the heat and cook for 10-15 minutes, stirring constantly. Tomatoes should soften.

  6. Add the wine and cook another 10 minutes, until most of the liquid boils away.
  7. Pour the fish stock into the pan, add the orange zest and bring to a boil.
  8. Add halibut slices and cook for 5 minutes.
  9. Add the mussels and shrimp to the contents of the pan, simmer another 5 minutes, until the fish is fully cooked and the mollusks open.
  10. Sprinkle the dish with parsley and serve with garlic toast.

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