im looking to get a nice piece of fish tomorrow, any ideas on a nice fish?

Answer 1

Try the following

Roasted Fish with a Parmesan Crust
1 lb (450 g) plaice fillets (4 fillets)
3 oz (75 g) freshly grated Parmesan (Parmigiano Reggiano)
4 oz (110 g) white bread, slightly stale, cut into cubes
a handful of fresh curly parsley leaves
2 oz (50 g) melted butter, plus a little extra for brushing
salt and freshly milled black pepper

To garnish:
1 lemon, cut into quarters
a little fresh curly parsley
Pre-heat the oven to gas mark 8, 450°F (230°C).

First of all prepare the baking tray by lining it with foil and brushing the foil generously with melted butter. Now wipe the fish with kitchen paper, then lay the fillets on the foil and season them with salt and black pepper.

Next place the cubes of bread and parsley leaves in a food processor and switch on the motor to whiz it all to fine crumbs, then add the Parmesan, melted butter, half a level teaspoon of salt and some pepper, and pulse again to mix them in.

Now spread the crumb mixture over the fish fillets, drizzle over a little more melted butter and then place the baking tray on a high shelf in the oven for 7-8 minutes, or until the crumbs have turned a golden brown. Serve with the lemon quarters to squeeze over and a sprig of parsley as a garnish.

or Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping

2 x 5-6 oz (150-175 g) salmon fillets, about ¾ inch (2 cm) thick, skinned
1 rounded tablespoon finely grated Pecorino cheese
2 level tablespoons fresh pesto sauce
juice ½ lemon
2 level tablespoons fresh breadcrumbs
salt and freshly milled black pepper
Pre-heat the oven to gas mark 8, 450°F (230°C).

Begin by trimming the fillets if needed, and run your hand over the surface of the fish to check that there aren't any stray bones lurking. Now place the fish on the prepared baking tray and give each one a good squeeze of lemon juice and a seasoning of salt and pepper.

Next, give the pesto a good stir and measure 2 tablespoons into a small bowl, mix one-third of the breadcrumbs with it to form a paste and spread this over both fish fillets. Then, mix half the cheese with the remaining breadcrumbs and scatter this over the pesto, then finish off with the remaining cheese.

Now place the baking tray on the middle shelf of the oven and cook for 10 minutes, by which time the top should be golden brown and crispy and the salmon just cooked and moist. Serve with steamed new potatoes

or Flaky Salmon Pie
12 oz (350 g) skinless salmon fillet
4 gherkins or cornichons
1 x 260 g New Covent Garden Lemon, Caper and Parsley Sauce
1 x 375 g pack ready-rolled puff pastry
a little flour
1 small egg
salt and freshly milled black pepper
Pre-heat the oven to gas mark 7, 425ºF (220ºC).

First cut the salmon into bite-sized chunks and chop the gherkins (or cornichons) quite small. Then, in a bowl, mix the salmon with the sauce and gherkins (or cornichons) and season with salt and freshly milled black pepper. Now what you need to do is, roll out the pastry on a lightly floured surface to a 12 inch (30 cm) square, trimming off any excess edges.

Then, lift the square around the rolling pin and on to a greased, large baking sheet and place the fish mixture in the centre. Lightly beat the egg with a fork and glaze around the edge of the pastry with beaten egg, then pull the opposite corners of the pastry to the centre and pinch all the edges together firmly, so the pastry seams form a cross – a bit like an envelope. Glaze all over with beaten egg and if you feel so inclined, decorate with any pastry trimmings, making them into leaves. Glaze these too and then bake the pie for 25-30 minutes or until the pastry is well-risen and golden. Then let the pie settle for about 10 minutes before serving. A green salad with lovely watercress and cucumber would be a good accompaniment.

or Thai Salmon Filo Parcels
2 middle-cut fillets of salmon (4-5 oz/110-150 g each)
4 sheets filo pastry (approximately 7 x 12 inches/18 x 30 cm each)
1 teaspoon grated fresh ginger
grated zest and juice of 1 lime
1 clove of garlic, crushed
1 tablespoon chopped fresh coriander
1 small spring onion, finely sliced
1 oz (25 g) butter
salt and freshly milled black pepper

To serve:
a few sprigs of coriander
1 lime, cut into quarters
Pre-heat the oven to gas mark 5, 375°F (190°C)

First of all, in a small bowl, mix together the ginger, lime zest, garlic, coriander and spring onion, then stir in the lime juice. Now melt the butter in a small saucepan, then lay 1 sheet of filo pastry out on a flat surface, brush it all over with some of the melted butter, spread another sheet of filo on top and brush this lightly with melted butter as well.

Now position one of the salmon fillets near to one end of the filo, season it and sprinkle half the lime and herb mixture on top. Next, fold the short end of pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it's important not to end up with great wedges of pastry at each end). Wrap the other piece of salmon in exactly the same way and, when you're ready to cook, brush the parcels all over with melted butter, place them on a lightly greased baking sheet and bake in the oven for 20-25 minutes or until the pastry is brown and crisp. Serve, garnished with sprigs of coriander and wedges of lime to squeeze over.

Answer 2

Salt water: Red Snapper, Flounder, Roughie, Sea Bass

Fresh water: Walleye, Bass, White Fish, Perch

Answer 3

If wanting something different i have either Shark or Swordfish, not the taste you would expect, more meaty than fishy.
More expensive then your usual fish though.
Trout cooked with white wine and almonds is very nice as well

Answer 4

get a whole sea bass. ask fishmonger to gut it for you. Slice up a lemon and place slices inside the sea bass. Wrap the fish in foil and put in a hot oven for about half an hour. the fish will 'fall' off the bone easily. - enjoy

Answer 5

Easy... Salmon fillet (either chinook - aka KING, or coho - aka SILVER), mix 1/8 cup of butter with 1/2 cup of brown sugar, rub this amount on each fillet. Put 2 1/4 lemon slices on top to add to the flavor. wrap in foil to keep the juices in. Add spices to your delight, depending on what flavor you desire. BROIL in your oven @350-400 degrees. Shouldn't take more than 20-30 min.

Answer 6

Yes, try a bit of lemon juice on it. Fish can be quite bland-tasting sometimes and the lemon juice adds a real zing to it.

Answer 7

try fresh grilled swordfish. top with a sauce made from butter, garlic, white wine, and lemon juice. don't buy the previously frozen swordfish only fresh. the taste is unbeatable, firm flesh, meaty in taste. not a light white fish.

Answer 8

Try tuna steaks ( fresh ) pop them in foil with white wine and a few slices of lemon .Don't over cook you can finish off under the grill.

Answer 9

Barramundi. Wrap in foil little olive oil, bake for about 30-40 mins and its really nice.

Answer 10

Try a trout - it's very tasty. You can fry it on a pan, first spicing it with salt, basil, pepper, a little curry or other spicies that you like. You can also put it on a grill, adding some butter, salt and basil inside. Mmm... great!