Archive for » December 17th, 2008«
This is another quick recipe to put together with a lovely end result, the mushroom, sour cream topping with the crispy breadcrumbs is very moreish and goes perfectly with the fish. I served ours over sweet potato mash with broccoli, cauliflower in a mustard lemon sauce. I also used panko flakes instead of regular breadcrumbs as that is what I had on hand and also added some garlic to the onion and mushroom mix when I cooked it. If you would like to read more reviews on this recipe please click here.
Ingredients
4 Firm white fish fillets (I cut ours in half
250g Fresh mushrooms, sliced
1 Onion, chopped finely
2 Cloves garlic, crushed
1 Tablespoon butter
Salt and pepper to taste
1 Cup sour cream
5 Tablespoons parmesan cheese, grated
4 Tablespoons dry breadcrumbs, or enough to cover fillets (I used panko flakes)
Parsley for garnish
Method
1. If fish fillets are large, cut into serving pieces.
2. Pat fish dry.
3. Arrange in ungreased 12 x 7&1/2in baking dish.
4. Cook and stir mushrooms, onion and garlic in butter until mushrooms are golden, about 5 minutes.
5. Spoon mushrooms mixture over fish; sprinkle with salt and pepper.
6. Mix sour cream and cheese.
7. Spread over mushroom mixture.
8. Sprinkle with bread crumbs.
9. Bake uncovered at 180 degrees Celsius until fish flakes easily with fork, 25 to 30 minutes.
Sprinkle with parsley and serve.
All photos taken by me unless otherwise stated.
A very quick and tasty side dish that would go well with a lot of main dishes. I served ours with a white fish main, which I will be posting and it went really well. The combined butter, lemon and mustard work together really well and because it is so quick to put together it makes a great side as there is no fuss.
Ingredients
4 Tablespoons unsalted butter, softened
2 Tablespoons Dijon mustard
1 Tablespoon lemon juice
1 Bunch broccoli, stems removed and separated into florets
1 Small cauliflower, separated into florets
Salt and pepper
Parsley for garnish
Paprika for garnish
Method
1. Blend butter, mustard and lemon juice together.
2. Steam broccoli and cauliflower, covered, until tender (about 5 to 6 minutes) Drain vegetables, return to hot saucepan and toss to evaporate any excess moisture Season with salt and pepper.
3. Add mustard butter, toss to coat well
4. Sprinkle with parsley and paprika.
Serve immediately
All photos taken by me unless otherwise stated.
