Dundon's Kitchen: Turn Good Friday into a great Friday with these recipes
Next week will see most of us follow the tradition of Fish on Good Friday, so this here I am sharing a couple of fish recipes.
Both are relatively easy to prepare and cook, but are sure to be a hit with the whole family.
I am a big fan of fish, it can be cooked is so many different ways, giving you endless opportunities to be creative, whether pan-frying, poaching, baking of just placing under the grill. It can even be eaten raw as sushi.
My first recipe is for a whole roasted sea bass with carrots. I like to make this with the whole fish, however, if you feel that the head would not endear itself to your dinner guests, be they friends or family, you can simply remove it.
If you are worried about undercooking the fish, one way to check that it is sufficiently cooked is to test the skin around the gills of the fish. If it pulls away easily without resistance then the fish is cooked.
My recipe for cod in a parmesan and herb crust is a family favourite. This works very well with most fish, like haddock, hake, pollock or shellfish. I coat the fish twice in the savoury breadcrumb mixture to make the crust lovely and crunchy. You can also make this into bitesize pieces for finger food at a party, just reduce the cooking time.
Roasted Sea Bass with Glazed Carrots (Serves 4)
- 2 medium size whole sea bass, cleaned
- 1 Lemon cut in slices
- 6 sprigs of coriander
- 2 stalks of tarragon
- Salt & Black Pepper
- 3 tbsp olive oil
For the glazed carrots
- 6 carrots, cleaned, grated
- 50g butter
- 50 ml white wine
- 2 tbsp honey
- salt and pepper
- Insert lemon slices and herbs into the fish cavity. Place the fish on a baking tray and drizzle with oil and seasoning.
- Preheat the oven to 190˚C/375˚F/gas mark 5. To cook the carrots, place them in a pan with the butter, white wine, honey and seasoning. Simmer over a medium heat with the lid on for five to eight minutes, or until tender. Stir frequently to avoid burning.
- In the meantime place the fish the oven and roast for 18 to 20 minutes. When cooked, serve immediately with the glazed carrots. Simple!
Parmesan Crusted Cod (Serves 4)
- 4 cod fillets, skinless
- 100g flour
- 2 eggs
- 200g parmesan, grated
- 150g breadcrumbs
- 3 tbsp fresh herbs, chopped
- salt and pepper
- 100g butter
- Whisk the eggs in a bowl. In a second bowl, combine the breadcrumbs, parmesan, seasoning and herbs. Place the flour into a third bowl.
- Preheat the oven to 180˚C /335˚F/gas mark 4. Place the cod portion into the flour, then gently shake to remove any excess.
- Dip the coated cod into the egg mixture and then into the breadcrumb mixture. Repeat by dipping into the egg again, then finally into the breadcrumbs to get a lovely coating.
- Melt the butter in an ovenproof pan over medium heat, and add the cod fillets. Cook for three minutes, then turn the fish and transfer the pan the oven. Cook in the oven for a further 10 to 14 minutes.
- Remove from the oven and serve immediately over some creamy mash potatoes or with a nice salad.