Fish recipes

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5 minutes

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15 minutes

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Cooking with

Pan-fried cob with rosemary, red wine and black-mushroom sauce

15 minutes

Fish recipes

Grilled bay-scented fish with mushroom pasta

10 minutes

Grilled bay-scented fish with mushroom pasta

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

20 g dried porcini mushrooms
2½ cups porcini-mushroom stock
2 portions fresh line fish (about 200g each)
Olive oil
Balsamic blaze
Flaky salt and milled black pepper
2 sprays fresh bay leaves or rosemary
150 g small pasta shells or noodles
Chopped Italian parsley, for sprinkling

Method

Soak the dried mushrooms in the hot porcini mushroom stock for 15 minutes.
Moisten the fish with olive oil and Balsamic Blaze (available from selected Woolworths stores, or use regular balsamic vinegar), and season with flaky salt. Place on a grill pan, tucking the herbs underneath.
Cook the pasta with the mushrooms and soaking liquid until just tender. Season to taste.
Slide the fish under a hot grill for 5 to 7 minutes to colour nicely, but don’t turn it. The fish should be just cooked and moist.
Season with milled pepper.
Serve with the pasta sprinkled with parsley.

Cook’s tip: Fish is also very good with braised lentils. Soften onion, celery, carrot and garlic in a little olive oil before adding the lentils, a sprig of rosemary and a bay leaf. Use stock for cooking, to add extra flavour.

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Pan-grilled tuna with ceviche dressing

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Fish steaks with parmesan and assorted summer squash

Pan-fried cob with rosemary, red wine and black-mushroom sauce

Grilled bay-scented fish with mushroom pasta

Grilled bay-scented fish with mushroom pasta

Ingredients

Method