FAO chefs or anyone, re frozen fish
 

caught myself a nice big mullet from the sea on sunday, and i now have sat n the freezer two huge fillets


do i have to defrost to cook or can i just wrap em in foil and bung in oven?

secondly what seasoning would be best to throw over the fish before wrapping?

thanks
lee

1. No, but it would be better
2. Parsley, sage, dill, fennel

i was thinking lemon salt pepper and a bit parlsley???


going on your advice better defrosted, ive taken it out and put in water so hoefully wont take to long to defrostleee

Defrost yes.

Splash of white wine, thyme or parsley, lemon juice and salt for seasoning.

Wrap in foil and bake in the oven. 20 mins ish. For big fillet I would do a little more.

chop :)

mm mm mm. that sounds perfect :thumb:
A bit of butter would just round if off, nicely

hmmmm along with some baby new potatoes with a little bit of butter melting over the top and a touch more parsley

Good call :thumb:

Had a lovely fillet of hake last night done like this, was superb :luvlove:

chop :)

Large Kingklip (big chunky flaky white fish from South Africa) fillet, diced shallots, splash of white wine, splash of good olive oil, dash of balsamic vinegar, salt, pepper, oregano, basil , a few fennel seeds, some capers, two quarters of lemon, and a couple of handfuls of cherry tomatoes still on the vine - wrap it all up in tin foil bang it in the oven - serve with boiled new potatoes with butter and fresh mint, plus fresh (non cooked) baby spinach leaves, pine nuts and shaved parmesan salad drizzled with olive oil and balsamic, salt and pepper. Oh and about 3 bottles of very cold pinot grigio... Last night's dinner at Fat Boy Towers

Sounds perfect apart from the fennel :mad:

Absolutely detest the stuff and it would ruin any dish for me!!

Anyone else got this phobia?

Perhaps I had too much Pernod in my pram :Suspiciou

Mrs Leslie always defrosts them and her cooked fish is to die for!

Les :)