Fishwithparsleysauce Recipes

Steps:

• In blender whirl parsley, cilantro, water, lemon juice and garlic. Set aside.
• Wash and dry fish fillets then sprinkle with salt and pepper.
• Heat margarine or oil in a frying pan.
• Add onion, celery and bay leaf and saute until onion is transparent.
• Fry fish fillets about 5 minutes per side over low or medium heat.
• Pour parsley sauce over fish and simmer for 10 minutes.
• NOTE: for a more mild sauce replace cilantro with another 1/2 cup fresh parsley.

Steps:

• Preheat the oven to gas 6, 200C, fan 180°C In a small pan, melt the butter. Stir in the flour to make a thick paste, then, off the heat, gradually whisk in the milk. Return to the heat for a few minutes, stirring regularly, until its thickened. Season and stir in the parsley and cheese.
• Place the fish in a gratin dish, season and pour over the sauce. Scatter the tomatoes around. Cook for 10 minutes, or until the fish is just cooked through, then place the dish under the grill for a few minutes more, until the sauce is golden and bubbling. Serve with new potatoes and veg.

Steps:

• Melt butter over medium heat in a small saucepan. Add flour; whisk until a paste forms. Reduce heat to low; cook, whisking, 2 minutes. Whisking constantly, pour in milk in a slow, steady stream; whisk until incorporated. Whisk in stock. Add 1/2 teaspoon salt, and cook, whisking occasionally, 10 minutes. Remove from heat; let stand 10 minutes to thicken slightly. Stir in parsley and chives.
• Meanwhile, bring 1 1/2 quarts water, the lemon peel, 1/4 cup lemon juice, and 1/2 teaspoon salt to a boil in a medium saute pan or other wide straight-sided pan. Place fillets in liquid (do not crowd). Return to a boil, then immediately turn off the heat. Let stand until just cooked through, about 10 minutes.
• Reheat sauce over medium-low heat, if necessary, and add remaining 2 teaspoons lemon juice. Gently lift fillets from liquid with a slotted spatula; place a fillet on each of four plates. Spoon one-quarter of sauce over each serving, and garnish with a parsley sprig.

Steps:

• Melt Butter in a small saucepan. mix the flour with a small amount of milk once its a smooth paste add the remaining milk stir well and add i to the saucepan stirring constantly until the sauce thickens.
• Remove from heat then add the lemon juice, parsley and seasoning and serve.

Steps:

• With a sharp knife, cut off top and bottom of lemon, then slice away peel and white pith. Cut out lemon segments and chop; transfer to a small bowl. Squeeze juice from membranes into bowl. Stir in parsley, 1 1/2 tablespoons oil, and capers, if using; season relish with salt and pepper.
• In a large skillet, heat 1 tablespoon oil over medium-high. Add shallot and cook until softened, 2 to 4 minutes. Gradually add spinach and cook, tossing, until just wilted, 4 to 6 minutes; season with salt and pepper. Transfer to a bowl and cover to keep warm. Wipe skillet clean.
• Season fish with salt and pepper. Fold each fillet into thirds. Place fish in skillet and pour in wine; bring to a boil over high. Cover, reduce heat to low, and cook until fish is just opaque, 4 to 6 minutes. Serve with lemon-parsley relish and spinach.

Steps:

• Put the butter, flour and milk in a saucepan.
• Heat, whisking continuously, until the sauce thickens, boils and is smooth.
• Simmer for 1-2 minutes.
• Season to taste and add the parsley.

Steps:

• Preheat grill to medium-high heat.
• Coat cold grill rack with cooking spray; place over heat.
• Combine butter, parsley, lemon zest, salt and rosemary in small bowl; set aside.
• Coat fish with cooking spray; place on grid.
• Grill, uncovered, 3 minutes.
• Turn; grill 2 to 3 minutes longer or until opaque in center.
• To serve, squeeze juice from 1 lemon half evenly over each fillet.
• Top with equal amounts of parsley mixture.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter.
• Lay fish in a single layer on the prepared baking sheet.
• Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.
• Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.