Herb Crusted Atlantic Wreckfish With Fresh Citrus Beurre Blanc Recipes

PAN ROASTED ARCTIC CHAR WITH ORANGE AND ROSEMARY BEURRE BLANC

Steps:

• In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary. Reduce to 1/2 cup of liquid. Strain and return to saucepot. Over medium heat whisk in the cream and bring to a low boil. Turn heat to low and whisk in cold cubes of butter. Remove rosemary sprig and season with salt and pepper, to taste. Reserve warm.
• In a skillet over medium heat add the olive oil. Season the fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side.
• Remove fish from pan and place on top of warmed wild rice. Add sauce around and over fish. Garnish with chopped rosemary and orange segments.

HERB-CRUSTED FISH

Steps:

• Preheat oven to 400 degrees F.
• Place the bread crumbs in a shallow dish.
• On a cutting board place the herbs, garlic, lemon zest, and a little salt.
• Finely chop all together.
• Add the herb mixture to the bread crumbs.
• Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture.
• Brush baking pan with oil.
• Place the fillets, crumb side up.
• Bake in oven for 12-15 minutes or until fish is done and flaky.

LEMON, HERB & PARMESAN CRUSTED FISH

Steps:

• Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
• Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

HERB CRUSTED FISH FILLETS

Steps:

• Place pine nuts, oats and herbs in a food processor, process until finely chopped, add breadcrumbs and process to combine.
• Transfer some of the breadcrumb mixture to a shallow plate.
• Place flour and eggs in separate shallow bowls.
• Preheat oven to 180 degree celsius.
• Coat fish in flour, dip in egg, then coat in breadcrumb mixture, pressing crumbs on with fingertips to secure (top up breadcrumbs as required).
• Pour enough oil to cover the base of a large non-stick frying pan, heat over medium heat until hot.
• Cook fish for about 3 minutes each side (in batches if necessary - don't over crowd frypan) or until golden.
• Transfer to a wire rack over a baking tray.
• Place in oven and cook for 10 minutes or until fish is cooked through.
• Keep checking the fish, cooking time will vary depending on the thickness of the fillets.