Fish Recipies

[Greenheart]

This is a delicious recipe that i've used for Black Bream several times now. It's not one of mine & I don't remember where I found it, but I definately reccomend it...

Baked Black Bream

Ingredients:

1 large Black bream 2 ½ - 3lb Cleaned & scaled.

Olive oil.

1 large sliced onion.

A dozen black olives.

2 chopped garlic cloves.

3 large ripe tomatoes, sliced.

Ground black pepper.

Juice of 1/2 lemon.

1-2 tablespoons fresh chopped parsley or chopped fennel.
A splash of dry white wine.

Cooking:
1. Pre-heat the oven to gas mark 6, 400°F (200°C).

2. Wash the fish & dab off excess moisture with kitchen paper.

3. Heat a little olive oil in a heavy pan and lightly Sautee the onion & garlic until it is soft but not brown.

4. Lightly oil a shallow baking dish and spread half the onion, garlic and tomato slices over the base of the dish.

5. Place the fish on top and surround with the olives.

6. Season with plenty of freshly ground black pepper & a little salt.

7. Sprinkle the lemon juice over the fish, cover with the remaining tomatoes, onion and garlic, season again with salt & pepper and sprinkle with the chopped parsley.

8. Drizzle a little more olive oil over the fish, cover it loosely with foil & bake in the oven for about 20 minutes.

9. After 20 minutes remove the foil & return it to the oven for another 10 minutes or until it is cooked.

[Greenheart]

This is one of mine. Quick & easy....

Mediterranean Squid

Ingredients...
Olive oil.
4-8 garlic cloves, crushed & chopped.
1-3 hot chilli's chopped finely.
1.5lb squid, cleaned & cut into rings / pieces.
1 tin Anchovy fillets, drained & chopped.
3 chopped shallots.
Ground black pepper to taste.
2 x 255g tins of chopped tomato's.
3 heaped tablespoons of capers.
Salt to taste. (Be careful because the Anchovie's & Capers are salty)
Pasta.

Heat a generous amount of Olive oil in a saucepan.
Add the Garlic, Pepper, Anchovie's, Chilli's & Shallots & fry until shallots are soft.
Add the Squid & fry for 1 minute.
Add the tomato's & Capers, put a lid on the saucepan & simmer until hot.
Season to taste.
Stir into cooked Pasta & serve with a good full bodied dry red wine.