How To Cook Jewfish

Place in oven for approx 25 minutes or until fish is just cooked. Microwave cooking times for fish fish fillets 5 minutes per 500g on medium high 50 seconds more for thicker fillets or until flesh flakes whole fish large 6 minutes 750g on medium. Bake for 30 40 minutes or until fish and vegetables are tender.

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Heat olive oil in a pan wide enough to hold all the fillets with plenty of room around them.

How to cook jewfish. Refrigerate 1 to 2 hours turning once or twice. Stir garlic cooking until it is just golden. Lay the fish on the paper and drizzle with more olive oil.

Line a large baking tray with baking paper and drizzle with olive oil. Place jewfish fillets on top of potatoes discard lemon and pour over remaining marinade scatter with paprika and cover jewfish with vegetable mixture. The shape and size of this finfish allow for many uniform cutlets of serving portion size.

1 hour marinating ready in. Ingredientsmethod 6 about 260gm each jewfish fillets 1 lemon thinly sliced 4 cloves garlic thinly sliced 2 fresh bay leaves 2 large fennel with fronds thickly sliced fronds finely chopped 250 ml 1 cup extra virgin olive oil 800 gm desiree potatoes peeled and cut into 2cm slices 2 large. Add chopped tomatoes a couple of pinches of salt and two or three turns of pepper.

When it is hot but not smoking add garlic and turn down to a low flame immediately. Dave m shows how to rig an effective mulloway bait that has worked wonders over the years. Scatter with parsley pine nuts and currants then top with breadcrumbs and pour reserved cooking liquid and wine over.

10 min cook. The flesh of the mulloway is mild and moist with only a few big bones which are no fuss to remove. Stir and simmer for five minutes.

1 hour 20 min mix together lemon juice olive oil diced dill salt and pepper in a shallow glass dish. 10 min extra time. The large firm flakes make it ideally suited to grilling as steaks or fillets and are delicious when coated and fried.