FANCY BROWN BAG FISH
Make and share this Fancy Brown Bag Fish recipe from Food.com.
Provided by Food.com
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F. Put a brown paper bag within another, to make a double layered bag.
- Place cod filet and broccolini on a plate. Drizzle with olive oil, season with red pepper flakes, salt, and pepper. Transfer to prepared paper bag and top fish with shallot and lemon slices. Add tomatoes to bag, roll top to close, and staple to secure. Place on a small baking sheet and transfer to oven.
- Roast 20 minutes. Remove from oven, carefully open, and finish with olive oil and an additional squeeze of lemon.
Nutrition Facts : Calories 186.1, Fat 14.2, SaturatedFat 2, Sodium 10.7, Carbohydrate 18, Fiber 5, Sugar 6.5, Protein 2.8
"LUNCHBAG" SWORDFISH WITH MEDITERRANEAN TOMATO SAUCE AND LINGUINI
The recipe makes more tomato sauce than you will need for the fish. It is delicious as a pasta sauce, a topping for bruschetta, or a sauce or side dish for grilled poultry or meat. For the best flavor, use garden fresh tomatoes.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h55m
Yield 4 servings; makes about 1 quart sauce
Number Of Ingredients 15
Steps:
- Put tomatoes in a large bowl and season with salt and pepper, to taste. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 tablespoons of the extra-virgin olive oil. Stir gently just to mix and set aside at least 1 hour. Adjust seasonings, if desired. Mixture will become more liquid and sauce-like over time.
- Preheat oven to 450 degrees F.
- Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve.
- To cook the fish: (See Chef's Note below if using waxed paper.) Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.
- Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.
- To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.
FANCY AF FISH FINGER SANDWICH RECIPE BY TASTY
Here's what you need: cod fillet, flour, eggs, panko breadcrumbs, grated parmesan cheese, mayonnaise, pickled gherkin, caper, whole grain mustard, lemon, white bread, rocket leaf, romaine lettuce, salt, pepper, ketchup, lemon
Provided by Evelyn Liu
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Cut the cod fillet into 6-7 big finger shapes.
- Mix the Parmesan with the panko breadcrumbs.
- Coat the fish fingers with flour, then egg, then breadcrumbs.
- Deep fry the fish fingers in 170˚C (325˚F) hot oil for about 2-3 minutes or until they turn golden brown and are cooked through. Set aside.
- Mix all the sauce ingredients well, set aside.
- Spread a thick layer of the tartar sauce onto a soft and fluffy slice of bread.
- Place some rocket leaves, romaine lettuce, and three chunky fish fingers, then flavour with a squeeze of lemon, salt, and pepper. Finish with a drizzle of ketchup and more Tartar.
- Top with another slice of bread and serve.
- Enjoy!
Nutrition Facts : Calories 1237 calories, Carbohydrate 138 grams, Fat 56 grams, Fiber 4 grams, Protein 44 grams, Sugar 9 grams
FANCY HASH BROWN RECIPE BY TASTY
Inspired by Swiss rösti, this golden, crispy hash brown becomes a canvas for anything your heart desires. Go full-on fancy with high-end ingredients like crème fraîche and trout roe, or keep it simple with a fried egg.
Provided by Amanda Berrill
Categories Sides
Time 15m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Using a food processor fitted with the large grater attachment (or the large holes on a box grated), shred the potato. Transfer to a medium bowl and toss with the salt, then let sit for about 5 minutes to draw out excess moisture.
- Transfer the shredded potato to a clean, lint-free kitchen towel and wring out as much moisture as possible. Wipe out the bowl, then the potato to the bowl and season with pepper. Use your fingers to separate the shreds into a fluffy pile.
- Heat a 6-inch cast iron skillet over medium heat until very hot. Line a wire rack or plate with paper towels and set nearby.
- Once the skillet is very hot, add 1 tablespoon of ghee and swirl to coat the pan. Carefully transfer the potato shreds to the skillet and use a spatula to gently pat down into a uniform circle. Cook for 3-5 minutes, until the bottom is a deep golden brown and crispy. Set a plate upside-down over the skillet, place your hand on top to hold it in place, and carefully flip the skillet upside down to release the hash brown from the pan. (Be careful, the skillet will be very hot!)
- Return the skillet to the heat, then add the remaining tablespoon of ghee. Let the ghee warm for about 30 seconds, then slide the hash brown, uncooked side down, back into the skillet. Cook for another 3-5 minutes, until golden brown, then remove from the skillet and place on the paper towels to drain.
- Let the hash brown cool for a few minutes, before topping with a generous dollop of crème fraîche, smoked salmon, chives, dill, and roe. Finish with a squeeze of lemon and serve immediately.
- Enjoy!
Nutrition Facts : Calories 607 calories, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 6 grams, Sugar 3 grams
KIDD KRADDICK'S FAMOUS BROWN BAG TURKEY
Kidd Kraddick is my favorite morning radio show, have been listening to him for about 13 years. He posts this recipe every year for Thanksgiving. No this turkey recipe wont burn your house down because you are using a brown paper bag...but it will taste GREAT!
Provided by Natalie S.
Categories Whole Turkey
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Take everything out of the turkey. There will be a giblet bag and some other stuff.
- Next add vegetables to the inside of the turkey. You dont even have to peel anything. This is easy because the veggies are just for flavor -- you are going to throw them away later.
- Take the onion and cut it into quarters.
- Chop a nice long carrot.
- Do the same with a couple stalks of celery.
- Add several cloves of garlic that you mash between a broad kitchen knife and the kitchen counter.
- Throw it all inside the turkey.
- Then rub the turkey all over with olive oil -- not butter because butter usually has salt in it and salt is the enemy of a moist turkey. Make sure the whole bird is covered in olive oil.
- Put the turkey in a roasting pan and cover it with a large brown paper bag.
- Staple shut. If you have a huge turkey use two paper bags at each end. It wont stick to the bird because of the olive oil.
- Sprinkle the bag all over with water.
- Place into pre-heated 375 F oven. ON THE MIDDLE RACK.
- The bag wont burn because paper burns at 451 and we're at 375 degrees.
- The advantage of the brown paper bag over the reynolds cooking bag is that the paper breathes so the turkey ROASTS. In the reynolds bag the turkey STEAMS, giving it a different taste.
- Roast for 13-15 minutes per pound.
- When you think it's ready, shove a meat thermometer through the bag and into the turkey and give it a minute to register. Make sure it doesnt touch the bone.
- The thermometer should register between 163-170 degrees.
- Remove from oven, cut away the bag and remove the basting pan.
- Do not throw out the drippings!
- To make the gravy, strain the pan juices into a really big pot. Any juices that accumulate on the turkey platter get poured into the pot.
- Add six oz. of boiling chicken broth and 1/8 cup of corn starch to the gravy to thicken it up. Cook on low heat and stir and cook and stir.
- If it seems it isnt going to be thick enough, add a little more corn starch.
- What about the talk that brown paper bags are unsafe for cooking?.
- If you mean unsafe because of fire, it is important that the bag doesnt make contact with the heating element of the oven. If you mean because of the recycled paper bag releasing toxins into the turkey, all we can say is that this recipe has been around for over 30 years. We,ve been postonmg this recipe for over 10 years and never had a single complaint that anyone got sick. We've had hundreds of emails that this is the best turkey they've ever tasted and the perfect recipe for first time chefs!
Nutrition Facts : Calories 1609.5, Fat 80, SaturatedFat 22.5, Cholesterol 677.3, Sodium 666.1, Carbohydrate 3.6, Fiber 0.8, Sugar 1.5, Protein 203.9
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