Baked Fish with Lemon and Vegetables Pinch of saffron

Baked Fish with Lemon and Vegetables Pinch of saffron threads 31. boiling water 4 lb. whole small fish (sea trout, bluefish or croaker), cleaned and scaled, head and tail intact 1 to 2 tsp. coarse (kosher) salt 1/2 tsp. freshly ground pepper 1/3 cup fresh lemon juice 1/3 cup chopped parsley 3 garlic cloves, crushed 1 lemon, thinly sliced 3 small baking potatoes, peeled and thinly sliced 1 green pepper, cut into 1/4-inch stripes 1 red sweet pepper, cut into 1/4 inch strips 2 medium tomatoes, cut into 1/2inch wedges 1/2 tsp. crushed hot pepper 1 tsp. paprika 1/4 cup oil In small bowl, crumble saffron threads into boiling water; set aside. Preheat oven to 400 degress. Season inside of fish with 1/2 teaspoon salt, 1/8 teaspoon pepper and 1 tablespoor lemon juice. Sprinkle parsley apd garlic in the bottom of a 17-by-10-by2-inch non-corrodible baking dish. Place fish on top. Place a few of the lemon slices under the head and tail of fish and remainder in a row on top of each fish. Arrange the potato slices, pepper strips and tomato wedges around fish. Sprinkle on hot pepper, paprika and remaining salt and pepper. Pour the saffron water, oil and remaining lemon juice over fish and vegetables. Cover baking dish tightly with aluminum foil, tenting it to avoid touching the contents. Bake for 30 minutes. Remove the foil. Tilt the dish and with a bdlb baster, baste vegetables with ppn juices. Return to oven and bake, uncovered until fish are cooked through and opaque at the thickest point, about 10 minutes. Beer Batter for Fried Fish 1/2 cup flour 1/2 cup cornstarch 1 tsp. salt 1/4 tsp. pepper * 1/4 tsp. baking powder 2 eggs, slightly beatened 1/2 cup beer, or enough to make a light batter Combine all ingredients and whisk into a smooth batter. Preparation: To cook fish, use whole cleaned and gutted; or fish that have been split open down the back. Heat oil to 370 degrees in deep, heavy pot to prevent spattering. (Use only clean, fresh vegetable oil). Holding fish by tail, dip into batter, draining excess. Lower fish gently, a few pieces at, a time, into the hot oil. Cook until crisp and golden brown. It may take only a few minutes, depending on the size of the fish. If not using a basket, lift out fish with a slotted spoon or tongs. Drain fish on paper towels and keep warm. Sauteed Butterfish with Orange 12 small butterfish, cleaned and gutted 1/2 cup tapioca flour 1 large egg 1 Tsp. lemon juice juice of 1/2 orange 1/2 tsp. ground cumin freshly ground black pepper 1/2 cup sesame seeds 1 cup panko (Japanese bread crumbs) 1/4 cup cooking oil 1/2 orange thinly sliced 11. finely minced cilantro Dip fish in tapioca flour and place on wax paper. In a shallow dish, mix egg with lemon juice, orange juice,

ground cumin and black pepper.’ Process sesame seeds and panko in food processor, on and off, for 30 seconds. Place mixture in shallow dish. Dip fish in egg mixture, then in sesame seed mixture. Heat oil in heavy skillet until hot. Saute fish for about 4 to 5 minutes per side until it flakes easily with a fork. Remove to a warm serving platter. Top each fish with a slice of orange and top orange with sprinkle of cilantro. 1