Cilantro Fish Recipe Recipe For Shepherds Pie

CILANTRO BAKED FISH FILLETS

Steps:

• Preheat the oven to 400°F/ 200°C / Gas Mark 6
• Prep the fish - Wash, clean, and pat dry the fish. Season with salt, pepper, and lemon juice.
• Prepare marinade - Blend the marinade ingredients - cilantro, garlic, ginger, onions, salt, pepper, and oil into a food processor, blender, or mortar and pestle.
• Pan - Line a baking tray with parchment paper or aluminum foil for easy clean-up. Spray or brush with oil to prevent the fish from sticking. Pro tip - make sure the fish is dry otherwise the marinade will slide down the fillets as soon as they are in the oven.
• Marinate the fish - Place the fish on the baking tray and spread the marinade over the fish fillets evenly. Top each with a slice of lemon.Pro tip - Alternatively, you can add the fillets to the marinade bowl and leave them to marinate for an hour on the counter or overnight in the fridge
• Bake - Bake in the preheated oven on the middle rack for 15 minutes or until the fish is cooked.
• Cool - remove from the oven and let sit for 5 minutes before serving.Pro tip - Use a large flat spatula to pick and transfer the fish without breaking.

TRADITIONAL SHEPHERD'S PIE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon, onion, garlic and oregano until bacon is crisp; drain. Stir in the tomato sauce, olives and beef. Simmer, uncovered, for 10 minutes or until heated through. , Meanwhile, combine the mashed potatoes, eggs, butter, cilantro and salt. Spread half of the potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Layer with beef mixture and remaining potato mixture. , Bake at 375° for 20 minutes. Brush the pie with melted butter. Bake 10 minutes longer or until top is golden brown.

FISH WITH CILANTRO AND GARLIC

Steps:

• Turn on the broiler, and cover broiler pan with aluminum foil.
• Wash, dry and coarsely chop cilantro and parsley. Mince cilantro, parsley and garlic in food processor.
• Add the cumin, hot pepper flakes, lemon juice and olive oil, and process until well blended.
• Wash fish, and cut in half. Place in a single layer on foil, and spread cilantro mixture evenly over fish.
• Broil fish four inches from heat, according to the Canadian rule: measure fish at the thickest part, and cook 8 to 10 minutes to the inch.

CILANTRO LIME FISH

Steps:

• Preheat oven to 375°F.
• Place each fillet on a piece of heavy-duty foil; sprinkle with pepper.
• In a saucepan, saute onion and garlic in oil; stir in cumin.
• Spoon over fillets; sprinkle with cilantro.
• Place lime slices over each; drizzle with margarine.
• Fold foil around fish and seal tightly; place on a baking sheet.
• Bake for 35-40 minutes or until fish flakes easily with a fork.

ROAST WHOLE FISH WITH CILANTRO CHILI SAUCE

Steps:

• Preheat oven to 375 degrees. Sprinkle fish inside and out with one tablespoon of olive oil, salt and pepper. Place on baking tray, set aside.
• Prepare the chilies. Using rubber gloves to protect your hands from the volatile oils, seed and core the chilies and place them inside up on a broiler tray. Char the skins under the broiler, place the chilies in a paper bag for a couple of minutes and when they have cooled, scrape off the skin. Cut the chilies in slices.
• Heat one tablespoon of olive oil in a skillet and cook the onion with the garlic until softened. Add the chilies and cook 5 to 10 minutes, until soft, stirring occasionally.
• Roast the fish for about 20 minutes or until cooked.
• Meanwhile, combine the cilantro (reserving some for garnish) with the onion-chili mixture, the remaining olive oil, lemon juice, salt and pepper and puree until smooth. Correct seasoning and set aside.
• When the fish is cooked, place in a serving dish and spread with the cilantro-chili oil. Garnish with the cilantro and serve.