I am in Melbourne as I write this having had one fantabulous Mexican Fiesta class down in Chelsea Heights with another to go Tuesday November 12 in Brunswick! I love meeting people around the country who are passionate about food and its’ sources, origin, healthful properties, and more importantly it’s taste and freshness. It is a great pleasure to introduce them to the benefits of my fave pantry staple Crio Bru as well…SO, it’s not too often you see a recipe for ‘Fush and Chups’ on a Thermomix centric foodie blog…and yet…here they are. Not a thermo process in sight, unless you wanted mill your Parmesan. But I used my trusty Microplane for the job, and voila. The best fish and chips in the state…This was another of the recipes for Lakeside Joondalup Spring promotion. There’s still a few to go, so hang in there.
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Grilled Lemon Fish
- 1 Piece white fish fillet, per serving (hake, whiting, snapper)
- 2 Teaspoons freshly cracked black pepper
- 4 Teaspoons Pink Salt Flakes Murray River pink salt flakes BUY
- 1 lemon, zest, finely grated
- 1 lemon, juice
- Grilled lemon halves and fresh thyme leaves to serve
- Oil for frying
- 1 - 2 potatoes, per serving
- A little Extra Virgin Olive Oil
- Pink salt flakes to taste
- 50 Grams parmesan cheese, finely grated
- 1 Tablespoon paprika
- A few chopped fresh herbs to garnish
Grilled Lemon Fish;
Pat each fish fillet dry with a paper towel and set aside on a plate.
Combine pepper, salt and lemon zest and rub into each fillet. (This can be done up to 3 hours ahead of cooking.)
Drizzle with a little lemon juice.
Heat oil in a griddle pan on a medium heat for at least 3 minutes. Oil should not be smoking, but pan should be very hot.
Grill lemon halves cut side down until well coloured and softened. Set aside for garnish.
Fry each fish fillet on both sides until cooked through. (Times will vary depending on thickness of fillets used.) Use any remaining lemon juice to deglaze the pan and pour over cooked fish.
Preheat oven to as hot as you can get it. Place a baking tray of water onto the bottom shelf of oven.
Cut potatoes into wedges.
Place into a Ziploc bag with all remaining ingredients other than herbs. Give them a good shake.
Place onto a lined baking tray and cook for 35-45 minutes until well browned and crispy.
Sprinkle herbs over wedges.
Serve immediately with grilled lemon halves, more salt as needed and thyme leaves over.
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