香草鱈魚烤蔬菜 Herb-crusted cod and roasted mixed veg

JoLiu

材料 Ingredients

鱈魚柳 Cod fillet
Oil
香草 Herbs
海鹽 Sea salt
胡椒粉 Pepper
麵包糠 Panko
椰菜花 Califlower
蘆筍 Asparagus
牛油 Butter
蘑菇 Mushroom

做法 Method

  1. 清洗並印乾魚柳

For the cod fillets, wash and pat dry.

  1. 稍微把麵粉掃上魚柳, 待用

Lightly dusted with flour and then set aside.

  1. 混合米糠油(或任何其他油), 香草, 海鹽, 即磨胡椒粉和麵包糠直至造成濕潤酥脆的質感

Mix rice bran oil (or any oil), herbs of your choice, sea salt, freshly ground pepper and panko together till you get a moist crumbly mixture.

  1. 把魚柳按壓在麵包糠混合物上

Press the top of the fillets onto the crumbs.

  1. 煎魚柳直至底部呈金黃色

Pan-fried the fillets till the bottom sides are golden

  1. 把魚柳放進已預熱的焗爐內, 以200°C焗至麵包糠呈金黃色及魚柳變得不透明

Pop the fillet into the pre-heated 200°C oven to bake till the crusts turn lovely golden and the fillets opaque.

  1. 準備好椰菜花和蘆筍, 用滾水煮1分鐘

For the vegetables, cauliflower and asparagus prepped and cooked in boiling water for 1 min.

  1. 瀝乾水分, 加入牛油, 鹽和胡椒粉和蘑菇

Drain the water throw in a knob of butter, season with salt & pepper, and throw the mushrooms in too.

  1. 將蔬菜放進已預熱的200°C焗爐烤幾分鐘

Again, pop the vegetables into the pre-heated 200°C oven for some minute (you will get a wonderful nutty note from roasted/grilled asparagus and cauliflower)

Special thanks to Jo Liu for the recipe.

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