When you buy three huge bunches of dillweeds, only because you got
them all for Rs. 10, you need to spend half an hour on the internet
trying to find recipes to use them all. Attempting this was bravery,
because hubby is not very adventurous when it comes to trying out new
flavours, but he loved it.
The recipe said that the dish was to be served cold, but I was not sure if
the hubby could handle cold fish AND the flavour of dillweeds, so served
it hot.
Fish fillets
2 fish fillets
Olive oil for frying
For marination:
1 bunch dillweeds
6 pods garlic
2 tbsp white vinegar
salt and pepper to taste
Pound the ingredients listed under "for marination".
Marinate the fish, and keep it in the fridge overnight.
Shallow fry in olive oil, till done.
Serve with tomato-cucumber relish.
Tomato-cucumber relish
1 small cucumber
1 large tomato
1 tbsp vinegar
dash of tabasco
salt to taste
Chop the cucumber and tomatoes into small chunks.
Marinate for about three hours in vinegar, a dash of tabasco and salt to taste.
Growing up as I did in a house where non-vegetarian food was never cooked, I have a morbid dread of handling meat of any kind- what if I do something wrong and end up poisoning everyone, is the thought that is constantly on my mind. Gradually, I started cooking chicken curry, where everything was heated for so long, no bacteria could survive. But this is the first time I ever attempted to bake anything. And it was so tasty, I might just do it again.
Switch oven on at 375 degrees.
Mix together-
1/3 cup breadcrumbs
2 tsp dried basil
1 tsp freshly ground pepper
4 cloves crushed garlic
4 tbsp grated cheese
1 tbsp butter
1 tsp tabasco
salt to taste
Coat 2 fillets of fish with the mixture, place on a greased baking tray and bake for 10 minutes (till the fish flakes easily).
I mis-estimated the quantity (should have halved the proportions for a
single fillet of fish), and ended up with a lot of extra batter, which I
used on diced sweet potatoes.
