GOURMET SEAFOOD RECIPES

 

                                           BAKED SHRIMPS WITH FETA

1 kg (2 lb) large shrimps, shelled, deveined, thoroughly washed and patted  dry

2 tbsp lemon  juice

¼ cup olive  oil

1 onion, peeled and finely chopped

5 spring onions, trimmed and finely sliced

1kg (2 lb) tomatoes, halved, deseeded, grated, skins discarded

¼ cup dry white wine

2 garlic cloves, peeled and finely chopped 

3 tbsp finely chopped parsley

Salt and pepper to taste

250 g (½ lb) feta, crumbled

Fresh parsley for garnish

 

Place the shrimps in a large bowl, pour in the lemon juice over, and toss to coat and set aside.

 

Sauté the onion and spring onions in olive oil until translucent, about 8 minutes.  Add the tomatoes, wine, garlic, and parsley and season with salt and pepper.  Stir well, reduce heat to low, and simmer until dense about 30 minutes, stirring occasionally.

 

Preheat oven to 180 C (360 F).   Spoon some sauce into a large baking dish spread the shrimps evenly over and cover with the remaining sauce. Sprinkle with feta, pushing the chunks of cheese down into the sauce, and bake for 20 minutes until the shrimps are cooked and the feta melts. 

 

Remove from the oven and serve sprinkled with parsley leaves.

 

 

                                                        CRISPY COD

750 g ( 1 ½ lb) cod fillets, cut into 4 pieces

1 garlic clove, peeled and minced

¾ tsp dry thyme

¼ cup Dijon mustard

2 cups cornflakes, crushed

4 tbsp vegetable oil

Salt and pepper to taste

 

Preheat oven to 180 C (350 F) and season the cod with garlic, thyme, salt, and pepper. Using a spatula spread the mustard evenly over each fillet.  Place the cornflake crumbs on a plate and dredge the mustard-covered side of the cod fillets in the crumbs and cook for 10-20 minutes until golden brown.  Turn over and cook for an additional 2 minutes.

 

Transfer to a foil-lined baking sheet and finish cooking for 10 minutes longer or until the fish flakes easily with a fork.

 

Serve with a salad of your choice.

 

 

                                                PAN-SEARED SALMON

4 X 180 g (6 oz) fillets of salmon

 2 tbsp olive oil

2 tbsp capers, soaked in water to remove some of the salt and patted dry

Salt and pepper to taste

2 tbsp soften butter

4 slices lemon

 

Preheat a large skillet over medium heat for 3 minutes.  Pat the salmon fillets dry with a paper towel, season with salt and pepper.  Squeeze lemon juice to taste over each fillet and rub the flavour in.

 

Sauté the salmon, flesh side down, over medium heat 3-4 minutes until crisp and golden, then flip over and cook for 2 minutes more.  Add the chopped garlic, butter, parsley and capers around each fillet.

 

Continue to cook the salmon for a further 2 minutes.  Taste and season with more salt, pepper and lemon juice, if necessary.  Serve garnished with lemon slices.            

 

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