How To make Mina's Baked Snapper
1 Whole fish such as snapper, bream
porgy, sea bass
1/2 Cup dry white wine
1 Cup gaeta olives
2 jalapenos, seeded :
and chopped
1 1/2 Cups basic tomato sauce
1 Head fennel, sliced paper thin
fronds set aside chopped 1 Bunch fresh oregano :
leaves only
4 Tablespoons extra virgin olive oil
Preheat oven to 450 degrees F.
Clean and gut fish, remove top and bottom fins, scale and remove gills. Stand fish up in a shallow casserole, just large enough to hold the fish. Pour wine over fish and add olives, jalapenos, tomato sauce, fennel and oregano. Drizzle fish with olive oil, place in oven and cook until just cooked through, about 20 to 25 minutes. Remove, sprinkle with fennel fronds and serve immediately.
(An excellent contorno for this dish would be tiny potatoes, roasted with garlic and rosemary.)
How To make Mina's Baked Snapper's Videos
Cooking Perfect Steaks, Every Time, with Michelin-Starred Chef Michael Mina
This class will change any chef's life in the kitchen for good! Choosing, preparing and cooking the perfect steak are tasks all meat lovers should know how to do well. Consider this class your resource for getting it right, every time.
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Ich habe noch nie so leckeren Fisch gegessen! Schnell, einfach und unglaublich lecker!
Ich habe noch nie so leckeren Fisch gegessen! Schnell, einfach und unglaublich lecker!
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Kein Wunder, dass dies eines unserer Lieblingsrezepte ist!
Cremige Tomaten-Basilikum-Parmesan-Sauce ist unglaublich cremig und lecker!
Wir machen das oft für Freunde und Familie, weil sie es wirklich genießen.
Folgen Sie einfach den einfachen Schritten und voila, das Abendessen ist fertig und alle sind glücklich! ????????????
Zutaten:
● Lachsfilet - 4 Stk
● 3 Knoblauchzehen
● Butter, Pflanzenöl zum Braten
● Kirschtomaten - 150 g
● Spinat - 50 g
● Sahne - 150 ml
● Parmesankäse - 50 g
● Petersilie
● Basilikum
● Salz, Schwarzer Pfeffer, Pflanzenöl zum Braten
Guten Appetit! ????
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Latest Recipe
A bright and contemporary restaurant, Latest Recipe offers modern and fresh comfort food with an appetizing mix of International flavors.
Boasting stunning ceiling-to-floor windows overlooking the hotel gardens and the Arabian Gulf, this dining destination prides itself in offering stylish, yet casual dining.
Sit back, relax and watch as the expert chefs busy themselves in the open kitchen rustling up mouthwatering dishes, including Pan Seared Red Snapper, Braised Lamb and Wild Sea Bass; or the Chef’s hearty twists on traditional dishes like Fish and Chips or the classic Latest Recipe Burger for lunch-goers or evening diners.
The terrace is the perfect spot to recline, cold drink in hand, and take in the peaceful views of Horizon infinity pool, the Palm Jumeirah and the Arabian Gulf in the background.
More on: latestrecipedubai.com
Tai Snapper with Michael Mina at XIV
Experience the art of culinary balance with Chef Michael Mina as he creates a flavorful and colorful dinner of seared snapper atop an earthy rice drizzled with a tangy vinaigrette.
Butter milk helps the breading adhere to the fish during the frying process
When placing food into a hot pan, lay the food away from yourself to avoid splashing and injury
Balance is key. Pay attention to the acidity, sweetness, spice, and richness of each componennt, making sure that no one flavor is too overwhelming
When the fish is near done, add a pat of butter to the pan for a crispier skin
Enjoy discounted culinary tools and ingredients by visiting
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3 BIG FISH FRY | Streaked Spanish Mackerel Fish Fry Recipe Cooking In Village Vanjaram Meen Varuval
Today in our village, we cook three big fish fry recipe. We call this fish as vanjaram in our village. We cutting the fish slice and marinate the slices with traditional hand-ground masala. Then we fried it in traditionally made gingelly oil.
Finally, we taste this fish fry recipe with our favorite mutton curry.
Yummy!