Angelakis Weekly Seafood Specials



Snapper: Roasted Whole Snapper on Vegetables

E-mail Print


Ingredients:  (Serves 4)
1.6kg whole snapper
3 leeks, havled lengthwise and cut into 3cm lengths
2 red capsicums, cut in 1cm strips
550g Desiree potatoes, skins scrubbed and very thinly sliced
Olive oil
250ml dry white wine
1/2 teaspoon saffron threads
1.  Combine vegetables and 1/4 cup olive oil in a large roasting pan, season to taste and mix well.  Roast vegetables at 190C degrees for 30 minutes.
2.  Combine wine and saffron threads in a jug and stand for 10 minutes to infuse, then pour over roasted vegetables.
3.  Rub fish all over with a little olive oil and place on top of vegetables.
4.  Return to oven and roast for 30-35 minutes until fish is just cooked through.
5.  Rest fish for 5-10 minutes before serving.  Serve portions of fish on a pile of roasted vegetables drizzled with some pan juices.

Barramundi: Moroccan Spiced Fish

E-mail Print
(11 votes, average 2.91 out of 5)


Ingredients:  (Serves 4)
4 barramundi cutlets or fillets
Olive oil
6 tablespoons chopped fresh parsley
6 tablespoons chopped fresh coriander
1 tablespoon finely grated lemon rind
2 cloves garlic
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground corainder
Cayenne pepper
Saffron threads
60ml (1/4 cup) lemon juice
60ml (1/4 cup) olive oil
2 tablespoons orange juice
Freshly ground black pepper
To make marinade, place parsley, coriander, lemon rind, garlic, paprika, cumin, coriander, a pinch each of cayenne pepper and saffron threads, lemon juice, oil, orange juice and black pepper to taste in a food processor or blender and process to a paste.  Place barramundi in a shallow glass or ceramic dish.  Pour over marinade.  Turn to coat.  Cover and marinate at room temperature for 30 minutes.
Drain fish and reserve marinade.  Heat a little olive oil in a frying pan over a medium heat.  Add marinade to pan.  Cook, stirring for 1-2 minutes or until hot.  Add fish.  Cook for 2-3 minutes each side.  Cover pan.  Cook for 2-3 minutes longer or until fish flakes when tested with a fork.

Cod Fillets with Yoghurt Chilli Sauce

E-mail Print


(Microwave Recipe)

Ingredients:  (Serves 2)
2 cod fillets, skinned
2/3 cup (140g natural yoghurt)
2 tablespoons sweet chilli sauce
2 tablespoons chopped fresh coriander
1 fresh red chilli, seeded and finely chopped
To make marinade, combine yoghurt, chilli sauce, coriander and chilli in a bowl.
Place fish fillets in a shallow glass or ceramic dish.  Spoon over marinade.  Cover and marinate in the refrigerator for at least 3 hours.
Transfer fish to a shallow microwaveable dish - arrange so that the thickest parts of the fillets are towards the edge of the dish.  Spoon over any remaining marinade.
Cover and cook on MEDIUM (50%) for 4 minutes.
To serve, transfer fillets to serving plates.  Stir sauce and spoon over fish.



Sardines: Grilled sardines with mint salsa

E-mail Print



12 whole sardines, scaled and guts removed
1 large tomato, diced into 5mm (1/4") pieces
1 red onion, peeled and diced finely
1 clove garlic, peeled and chopped finely
1 bunch mint, stems removed and roughly chopped
Sea salt and freshly ground pepper to taste
Olive Oil
Juice of half a lemon
Heat up a grill.  In a bowl, mix together the tomatoes, onion, garlic, lemon juice and mint.  Season with salt and pepper.  Set aside.
Brush the sardines with olive oil inside and out.  Place on grill and cook each side until flesh is firm, about 2-3 minutes.  Fill the cavity of each sardine with 2-3 tablespoons of mint salsa.  Sprinkle a little sea salt on top of the fish.  Stack the sardines on a platter and keep warm for serving.

Page 7 of 37