How to cook fish: 9 cool recipes from Jamie Oliver

1. Baked salmon with lemon and herbs

Ingredients

1 ½ kg of potatoes;
sea salt to taste;
ground black pepper - to taste;
1 onion;
a few tablespoons of olive oil;
½ bunch of dill;
½ bunch of parsley;
½ bunch of tarragon;
2 lemons;
whole gutted salmon (2 ½ kg).

Preparation

Rinse and peel potatoes. Then cut it into 0.5 cm thick slices. Put the potatoes on a baking sheet, salt and pepper to taste. The baking sheet should be large enough to hold the fish.

Cut the onion lengthwise into six pieces, place on top of the potatoes and drizzle with olive oil.

Combine half the chopped herbs with the grated zest of one lemon. Make six cuts on the sides of the salmon, about 2 cm deep. Sprinkle each indentation with salt, pepper and fill with the lemon-herbal mixture.

Salmon is a fantastic fish that will turn out to be delicious even if it's not seasoned with anything. But I like to stuff it with fresh herbs. It also makes the salmon look even more appetizing.

Jamie Oliver

Sprinkle the fish lightly with olive oil. Place it on top of the potatoes. If the salmon does not fit, then place it diagonally. It's okay if the head and tail protrude slightly beyond the edges of the baking sheet.

Stuff the belly of the fish with one sliced lemon and the remaining herbs. Place the baking sheet in a preheated oven for 15 minutes. Then lower the temperature to 180 ° C and bake for another 30 minutes.

To test the fish's readiness, pierce the thickest part of the fish directly behind the head with a fork. Count to 10, then gently remove the plug and place it on your upper lip. If the fork is hot, then the salmon is ready.

Pour the juice of a second lemon over the fish, drizzle with olive oil and serve with steamed vegetables.

2. Fish baked in foil

Ingredients

1 egg;
100 g of potatoes;
½ onion;
½ lemon;
5 cherry tomatoes;
a handful of pitted olives;
120 g fillet of white fish (sea bass, haddock, halibut and others) without skin;
some olive oil;
sea salt to taste;
ground black pepper - to taste;
a little dill;
some white wine.

Preparation

First you need to prepare an envelope for baking. Cut a 35x40 cm sheet of foil. Fold it in half and brush the edges of one half with a little beaten egg. Seal the envelope on both narrow sides and leave the top open.

This is one of the best ways to cook fish. The foil envelope gives the dish a wonderful rich flavor.

Jamie Oliver

Cut potatoes into small pieces and boil in boiling salted water for 6 minutes. Throw in a colander to drain off excess liquid.

Cut the peeled onion into slices and the lemon into thin slices. Cut the cherry tomatoes in half and flatten the olives slightly.

Place the onions, lemon, tomatoes, olives, potatoes, and fish in a large bowl. Sprinkle it all with olive oil, salt and pepper and mix thoroughly.

Place fish and vegetables neatly in a foil envelope, sprinkle with chopped dill, sprinkle with wine and seal the envelope. Bake fish on a baking sheet in an oven preheated to 200 ° C for 18-20 minutes.

Place the envelope on a serving dish and lightly pierce it with a toothpick to release the steam. Wine and tomatoes will provide a delicious flavor to the dish. Serve the fish with steamed broccoli or green beans.

3. Stuffed trout in cider

Ingredients

2 whole gutted trout;
sea salt to taste;
ground black pepper - to taste;
1 thick slice of ham
a few sprigs of parsley;
a little sifted flour;
1 piece of unsalted butter
1 tablespoon olive oil
1 glass of dry cider

Preparation

Rub the trout with salt and pepper. Cut the ham into strips and mix with chopped parsley leaves. Fill the trout with half of this mixture. Then gently coat the fish with flour.

Heat butter and olive oil in an oblong skillet over medium heat. Place the trout in the skillet and fry the fish for 5 minutes on each side. It should be covered with a golden crust.

Add the cider and simmer for 2 more minutes, until the gravy begins to bubble. Then sprinkle the fish with the remaining ham and parsley.

Place the trout on a platter and top with the cider gravy.

4. Fried salmon fillet with garlic and cherry tomatoes

Ingredients

1 small head of garlic, preferably young;
some olive oil;
1 package of cherry tomatoes;
4 salmon fillets with skin;
sea salt to taste;
ground black pepper - to taste;
1 lemon;
a few sprigs of mint;
a few sprigs of dill.

Preparation

Cut the garlic lengthwise into thin wedges and sauté in olive oil until softened. Add the flattened tomatoes to it and cook until they are tender too. Then remove from heat and place mixture in a bowl.

In another skillet, heat the olive oil over medium heat. Rub the salmon slices with salt and pepper and place them in the skillet, skin side down. Sauté for 3 minutes, then turn over, add lemon slices and sauté for 2 more minutes. The cooking time can be increased if desired.

Chop greens and mix with garlic and tomatoes. Place the dressing on top of the salmon fillet before serving.

5. Fish soup

Ingredients

1 small onion;
1 leek;
3 stalks of celery;
1 fresh chili
4 cloves of garlic;
3-4 tomatoes;
440 g of white fish pulp (sea bass, haddock, halibut and others);
some olive oil;
1 liter of water;
½ glass of white wine;
1 bunch thyme
400 g shrimp or mussels;
sea salt to taste;
ground black pepper - to taste.

Preparation

Chop the onions, leeks, celery, chili and garlic. Cut the tomatoes and fish into small pieces.

Pour olive oil into a saucepan, add onions, leeks, celery, garlic and almost all of the chili and sauté over medium heat until softened.

Cover vegetables with water and wine and bring to a boil. Then reduce heat and simmer until ingredients are cooked through.

Add tomatoes, thyme leaves and fish and continue to cook the soup. When the fish is white, add the shrimp or mussels and cook for another 2 minutes. The shrimp should boil and the mussels should open up. This process takes only a few minutes. Then remove the soup from the heat.

Season with salt and pepper to taste. Before serving, pour a drop of olive oil into the soup and sprinkle with the remaining chili.

6. Mediterranean herring pasta

Ingredients

500 g linguine;
2 cloves of garlic;
1 fresh chili
½ bunch of parsley;
a few tablespoons of olive oil;
1 tablespoon small capers
4 herring fillets (40 g each) with skin;
a few cherry tomatoes;
1 lemon;
1 piece of unsalted butter - optional;
sea salt to taste;
ground black pepper - to taste.

Preparation

Place the pasta in boiling salted water for the time indicated on the package.

Peel and cut the garlic lengthwise into thin slices. Grind the chili peppers. Chop parsley leaves and stems separately. Heat the olive oil in a skillet and fry the garlic, chili, capers and parsley stalks in it for a couple of minutes.

Cut the herring fillets into 2 cm strips, place them in the pan with the vegetables and cook for another 2 minutes. The fish will start to decay. Add the cherry tomatoes cut into quarters, squeeze out the lemon juice and stir.

This herring pasta is a wonderful dish for several reasons: the ingredients are inexpensive, and the pasta is incredibly tasty and healthy!

Jamie Oliver

Transfer the finished pasta to the herring pan and add some of the water in which it was cooked. You can add a lump of butter if desired. Then mix everything well.

Season the pasta with salt and pepper to taste. Sprinkle with parsley leaves (save some parsley for garnish), drizzle with olive oil and stir again.

Place the pasta on a platter before serving and garnish with the remaining parsley.

7. Tuna meatballs

Ingredients

For tomato sauce:

some olive oil;
1 small onion;
4 cloves of garlic;
1 teaspoon dried oregano
800 g of tomatoes in their own juice;
sea salt to taste;
ground black pepper - to taste;
some red wine vinegar.

For the meatballs:

400 g tuna fillet;
2 tablespoons olive oil
55 g of pine nuts;
1 teaspoon ground cinnamon
sea salt to taste;
ground black pepper - to taste;
1 teaspoon dried oregano
a few sprigs of parsley;
100 g bread crumbs;
25 g grated Parmesan;
2 eggs;
1 lemon.

Preparation

Prepare the tomato sauce first. To do this, pour olive oil into a deep frying pan or stewpan, put chopped onions and garlic, chopped lengthwise into thin slices. Cook over low heat for 10 minutes, until vegetables are tender. Add oregano, juiced tomatoes, salt and pepper and bring sauce to a boil. Pour in vinegar and simmer for 15 minutes until smooth. Remove sauce from heat.

Cut the tuna into 2, 5 cm pieces. Heat the olive oil in another pan and put the tuna on it. Add pine nuts, cinnamon, salt and pepper and cook for about a minute. The tuna should be roasted on all sides, and the nuts should take on a dark brown hue.

Then put the contents of the second skillet in a bowl and let sit for 5 minutes. Add oregano, chopped parsley, bread crumbs, parmesan, eggs, and lemon zest and juice to the tuna. Mix everything well with your hands and mold into small meatballs of the same size. If the minced meat is too sticky, add more breadcrumbs to it. Place the meatballs on a greased baking sheet and refrigerate for an hour.

Heat the skillet in which you were frying the tuna and add some olive oil. Place the meatballs in the skillet. Shake it periodically until the meatballs are golden brown on all sides.

The combination of fish, herbs and spices is so delicious that it is in no way inferior to meatballs.

Jamie Oliver

Before serving, place the tomato sauce on bowls, place the meatballs on top of it, sprinkle with chopped parsley and drizzle with olive oil.

8. Quick fish pancakes

Ingredients

500 g fillet of cod or haddock;
1 large potato (250 g);
4 tablespoons of sifted flour;
sea salt to taste;
ground black pepper - to taste;
some olive oil;
2 tablespoons chopped fresh herbs (such as dill, green onions, or parsley)
200 ml mayonnaise.

Preparation

Cut the fish into small pieces. Peel and grate potatoes. Combine these ingredients with flour, salt and pepper.

Mix thoroughly by hand and make 12 flat pancakes from this mixture. Place them in the refrigerator to cool slightly.

Drizzle over a heavy-bottomed skillet with olive oil and fry the pancakes over medium heat for 2-3 minutes on each side. They should have a crispy, golden crust. Then place the pancakes on napkins or paper to drain off excess fat.

Serve the pancakes with mayonnaise mixed with fresh herbs.

9. Rolls with smoked salmon

Ingredients

2 large eggs;
120 g sifted flour;
180 ml of milk;
8 tablespoons olive oil
sea salt to taste;
ground black pepper - to taste;
some butter;
150 ml of fat sour cream;
a few sprigs of green onions;
200 g smoked salmon;
2 tablespoons lemon juice.

Preparation

Break the eggs into a deep bowl. Gradually add flour to them, stirring thoroughly with a whisk until smooth. If the dough is too thick at this stage, add a little milk. Then add the remaining milk, 2 tablespoons of olive oil, and a large pinch of salt to the bowl. Stir and let the dough sit for at least an hour.

Melt a piece of butter in a non-stick skillet. Bake a few thin pancakes from the dough. Toast the pancakes for about a minute on one side and 30 seconds on the other. Then cool the pancakes.

Cut a rectangular piece of foil. Place two pancakes on it so that they overlap a little. Brush them with a thin layer of sour cream, sprinkle with chopped green onions, pepper and line a few slices of smoked salmon. Wrap in foil and do the same with the remaining pancakes. Place them in the refrigerator for at least an hour.

Combine the remaining olive oil, lemon juice, salt and pepper. Cut the rolls into pieces and serve with lemon juice.