Herbed Fish And Cajun Wedges Recipes

HERBED FISH AND CAJUN WEDGES

Steps:

• To make the wedges. Preheat the oven to 180 degrees fan.
• Cut each potato into approximately 8 wedges (lengthwise) and spread them out in a an ovenproof tray.
• Pour over the olive oil and the Cajun spice. Toss the wedges so they are all coated as evenly as possible. Add a bit more olive oil or spice if you need to.
• Place uncovered in the middle shelf of the oven for 45 minutes or until the potatoes are cooked through. You should shake the tray and move the potatoes around about half way through.
• For the fish, Chop the bread into smaller pieces and whizz in a food processor until they resemble breadcrumbs.
• Heat the 2 tablespoons of olive oil in a small frying pan.
• Pan fry the breadcrumbs in the oil until they brown slightly. Add the garlic, spring onions and herbs, fry for a few minutes. Add salt & pepper to taste and the lemon juice. Fry for a few minutes, it should start to thicken slightly. Take off the hob.
• Place the fish fillets into an oven tray. Drizzle on some olive oil, dry tarragon and black pepper on to the fish.
• Spoon on the breadcrumb mixture evenly between the two fillets. Pat down so it sticks to the fish a little.
• Cover with foil and place on the middle shelf of the oven.
• Cook for 15 minutes. Uncover the fish, it should be opaque now, if not put it back for a bit longer. Before serving it is nice to grill the fish uncovered on a medium setting for a few minutes in order to toast the breadcrumbs.

HERBED FISH (COOKING FOR 2)

Steps:

• Cut fish into 2 serving pieces. In 8-inch skillet, heat oil over medium heat.
• In small shallow dish, stir together Bisquick® mix, bread crumbs, basil and salt. In another shallow dish, beat egg white. Dip fish into egg white, then coat with Bisquick mixture.
• Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.

CAJUN POTATO WEDGES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Cut each potato into 12 wedges; place in a large bowl. Toss potatoes with olive oil, garlic, salt, pepper, onion powder, and paprika. Arrange in a single layer on prepared baking sheet.
• Bake in preheated oven for 20 minutes. Turn potatoes over and continue baking until golden and crisp, 25 to 30 minutes longer.

HERB FISH

Steps:

• In a small microwave-safe dish, combine the onion, butter and garlic. Microwave, uncovered, on high for 1-2 minutes or until onion is partially cooked. Stir in the lemon juice, parsley, salt, tarragon and thyme. , Arrange fillets in a greased 2-qt. round microwave-safe dish. Top with half of the butter mixture. Stir bread crumbs into the remaining butter mixture; sprinkle over fillets. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork.

HERBED FISH

Steps:

• Cut fish into 4 serving pieces. In 10-inch skillet, heat oil over medium heat.
• In small shallow dish, mix Bisquick mix, bread crumbs, basil and salt. In another shallow dish, beat egg. Dip fish into egg, then coat with Bisquick mixture.
• Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.