Sunbeam SK4200, FP5500 Baked Fish, Grilled Fish, Butter Crumbed Fish, Frypan Recipes continued

Frypan Recipes continued

Baked Fish Serves 4

1 mullet (about 1kg), cleaned and head removed

fresh ground pepper salt

grated rind and juice of 1 lemon

3 large tomatoes, cut into wedges

2 tablespoons fresh chopped parsley

1 sprig rosemary

250g mushrooms, finely sliced

1 tablespoon (20g) butter or margarine extra fresh ground pepper

1.Sprinkle inside of fish with a little pepper, salt and lemon rind.

2.Place tomato wedges, parsley and rosemary inside cavity and close fish.

3.Lay fish onto a well greased sheet of aluminium foil.

4.Top fish with mushroom slices. Drizzle over lemon juice and dot with butter. Sprinkle with fresh ground pepper to taste. Fold foil over fish to make a parcel.

5.Heat frypan to setting 7 and cook for approximately 10 minutes on each side or until flesh is tender. Serve with a fresh garden salad.

Grilled Fish Serves 4

4 white fish fillets juice of 1 lemon plain flour

1 tablespoon butter or margarine

1 tablespoon oil

1.Soak fillets in lemon juice for 5-10 minutes.

2.Coat fillets lightly in flour.

3.Heat butter or margarine and oil in frypan on setting 6-7. Cook fillets for 2-3 minutes on each side or until tender. Serve with parsley butter if desired.

Butter Crumbed Fish Serves 4

4 white fish fillets plain flour

salt and pepper 1 egg

1/4 cup milk

1 cup dry breadcrumbs

125g butter

1.Season flour with salt and pepper to taste.

2.Coat fillets lightly in seasoned flour, dip in egg mixture then coat in breadcrumbs.

3.Melt butter in frypan on setting 6. Add fillets and cook until golden on both sides and flesh is tender. Serve with a fresh garden salad.

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