Flemish Fishermens Salad Recipes

Steps:

• Select a pan large enough to hold the fish in a single layer. Place the lemon, halved and lightly juiced, in the pan along with the onion, bay leaf and some salt and pepper. Cover with water, bring to a simmer and cook for 10 minutes. Add the fish, bring the cooking liquid back to a simmer then reduce heat and cook the fish very gently, so the water barely shivers, until it is just cooked through, five to eight minutes, depending on the thickness of the fish. Drain the fish and allow it to cool.
• Combine the tomato, peppers, scallions and coriander in a salad bowl. When the fish has cooled remove any skin or bones and dice it coarsely. Mix gently with the vegetables.
• Beat the vinegar and cumin together, then beat in the olive oil. Season the dressing to taste with salt and pepper and fold into the salad ingredients. Re-season if necessary, then serve.

Steps:

• Preheat the oven to 350°F
• Melt the butter in a medium-size skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Season with salt and pepper.
• Arrange half the onion in an ovenproof baking dish just large enough to comfortably hold the fish.
• Sprinkle half the parsley and chives over the onion. Arrange the fish fillets or steaks over the onion and season lightly with salt and pepper.
• Cover with the remaining onion, parsley, chives, the lemon slices, bay leaf, and thyme. Pour in the wine and bake until the fish is just done, about 20 minutes.