FISH O'LEEKIE
A great way to serve fish that is filling and tasty.
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 27m
Number Of Ingredients 6
Steps:
- Put the leek in a large microwave dish with 4 tbsp of the stock. Cover the dish with cling film, pierce the film with a knife, then microwave on High for 5 mins.
- Uncover the dish, then stir the rice and remaining stock into the leek. Re-cover with cling film, pierce and microwave on High for another 10 mins, stirring halfway through until the rice is very nearly cooked.
- Gently stir in the fish chunks, cover the dish with cling film again, then pierce and cook for a further 5 mins until the fish flakes easily and the rice is tender. Stir in the parsley, lemon zest and juice. Leave to stand for 2 mins before serving.
Nutrition Facts : Calories 413 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.69 milligram of sodium
ROASTED FISH WITH LEEKS AND OLIVE SALSA VERDE
Leeks show their gentle side in this speedy weeknight fish recipe. A lemony olive salsa verde adds brightness to the dish, while red-pepper flakes bring some heat. Serve this with rice, polenta or crusty bread to soak up the tangy-sweet juices. For a richer, more full-flavored variation, try salmon or tuna fillets instead of milder white fish.
Provided by Melissa Clark
Categories easy, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
- Cut the leeks into matchsticks: Place a leek half, flat side down, on a cutting board and cut it in half crosswise. Then slice the pieces lengthwise into thin (1/4-inch-thick) matchsticks. Repeat with remaining leeks.
- Spread leeks out on a rimmed baking sheet. Lightly drizzle them with oil and a pinch of salt and pepper, and toss to coat. Push aside the leeks to create 4 spaces in the center of the sheet pan just large enough for the fish fillets, then place the fillets in those cleared spaces. (Avoid putting the fish on top of the leeks, which won't cook as well if they're covered.)
- Drizzle fish with oil. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. The leeks surrounding the fish will be soft and silky, while those at the edges of the pan may turn delightfully brown and crisp in spots. If the fish is done but you think the leeks need a little more time, transfer the fish to a serving platter, tent with foil to keep warm, and continue to cook the leeks for another few minutes.
- While the fish is in the oven, make the salsa verde: Using a fine rasp grater, grate 1/2 teaspoon lemon zest into a small bowl. Halve the lemon and squeeze in 1 tablespoon juice.
- Stir in olives, cilantro, garlic, red-pepper flakes and a pinch of salt. Slowly drizzle in oil, stirring to combine. Taste and add more salt, red-pepper or another squeeze of lemon, if needed.
- Place fish on plates and surround with leeks. Top with olive salsa verde.
BACON & FISH O'LEEKIE
A great way to get kids to eat fish - this low fat dish is simply made in the microwave
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Put the leeks and bacon in a medium microwavable dish with 4 tablespoons of the stock. Cover the dish with cling film, pierce the cling film with a knife and microwave on High for 5 minutes.
- Stir the rice and remaining stock into the leek and bacon and continue to cook uncovered in the microwave for a further 5 minutes. Gently stir in the fish chunks, cover the dish with cling film, pierce the cling film with a knife and cook for a further 10 minutes, until the fish and rice are done.
- Stir in the parsley, lemon zest and juice. Leave to stand for 2-3 minutes and serve straight from the dish.
Nutrition Facts : Calories 437 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 1.8 milligram of sodium
FISH COOKIES
These crisp sugar cookies will lend a touch of whimsy to a birthday cake -- like our nautical Sailboat Cake -- but you can enjoy them anytime!
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 35
Number Of Ingredients 11
Steps:
- Sugar Cookies: In large bowl, sift together flour, baking powder, and salt.
- With electric mixer, cream butter and sugar until fluffy. Beat in egg and vanilla.
- Add flour mixture; mix on low speed to combine. Wrap in plastic; chill 1 hour.
- Heat oven to 325 degrees. On lightly floured surface, roll dough 1/8 inch thick. Cut into fish shapes, 1 to 3 inches long, using a paring knife or cookie cutter. Transfer to ungreased baking sheets; chill until firm, about 30 minutes. Bake 10 to 12 minutes, until edges just begin to brown. Cool on wire racks.
- Royal Icing: Beat meringue powder and scant 1/2 cup water in electric mixer on low. Add confectioners' sugar, scrape sides, and beat until soft peaks form, about 10 minutes. To thin icing for filling in shapes, or "flooding," add a little more water. Tint some icing with food coloring, if desired.
- Decorate cookies with icing and sanding sugar.
FILLET OF FISH WITH LEEK SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle fish on all sides with salt and pepper.
- Trim off root ends of leeks. Cut each leek crosswise in half. Put upper green portion to another use, such as soup, or discard.
- Slice white part of leek lengthwise and rinse thoroughly between the leaves. Cut into thin strips, then into very thin cubes. There should be about 3 1/2 cups.
- Heat 2 tablespoons butter in a skillet and add shallots. Cook briefly, stirring, and add leeks. Cook, stirring, about 2 minutes and add wine and fish broth or clam juice. Cover closely and cook 5 minutes. Uncover and cook until most of the liquid evaporates. Swirl in 6 tablespoons of butter and the chives or parsley. Add salt and pepper.
- Heat remaining 1 tablespoon of butter in a large, heavy skillet and add fish fillets. Cook about 2 minutes on one side or until golden brown. Cook about 1 minute on second side. Cooking time will depend on thickness of fillets. This may have to be done in two batches.
- Spoon equal batches of the leek mixture into centers of four warmed plates. Cover each portion with one cooked fillet. Spoon 1 teaspoon of lemon juice over each fillet and serve.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 17 grams, Sodium 1217 milligrams, Sugar 4 grams, TransFat 1 gram
COOKIE DOUGH GEFILTE FISH
A Shliach that I know hated to eat his Gifilte fish when he was a kid. In effort appease her son, his mom decided to wrap the loaf with pastry puff and call it "cookie dough." It worked and his wife now makes it nearly every Shabbos! I got this simple recipe from them and we now have it all the time at our house!
Provided by Raquelly Belly
Categories Whitefish
Time 1h15m
Yield 8 pieces, 4-8 serving(s)
Number Of Ingredients 2
Steps:
- Pre-heat the oven to 400 degrees.
- Allow the pastry puff to thaw out until it is pliable enough to open without breaking. Do not thaw the gefilte fish!
- Place the Gefilte loaf on the pastry puff sheet so that the ends of the loaf are pointing toward the corners. Wrap the loaf and use a little bit of warm water to secure the ends of the pastry puff sheet together.
- Place on a oil sprayed tray and put it in the oven for about an hour. Do not cover. Enjoy!
Nutrition Facts : Calories 227.5, Fat 14.9, SaturatedFat 3.7, Sodium 233.8, Carbohydrate 20.5, Fiber 1.6, Sugar 0.1, Protein 2.8
FISH BAKED WITH LEEKS
Make and share this Fish Baked With Leeks recipe from Food.com.
Provided by Sandyg61
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Trim about 1/2 -inch from the root ends of the leeks, then trim off and discard all of the tough green leaves.
- Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all of the layers.
- Scatter the leeks over the bottom of an ovenproof casserole.
- Mix with the wine or stock, salt, pepper, and mustard.
- Top with the fish and sprinkle with salt and pepper.
- Cover the casserole and put in oven.
- Bake for 10 - 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish.
- Uncover and serve with the leeks and pan juices spooned over the fish.
Nutrition Facts : Calories 270.3, Fat 1.8, SaturatedFat 0.3, Cholesterol 73.3, Sodium 170.2, Carbohydrate 25.1, Fiber 3.2, Sugar 7, Protein 33.1
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