Surmullet Poached in Bacon Onions

Ingredients: - 1 surmullet, gutted and scaled - 1/2 cup diced onion - 1/4 cup diced celery - 1/4 cup diced green bell pepper - 2 slices bacon, diced - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1/4 teaspoon cayenne pepper - Freshly squeezed lemon juice, to taste - Salt and black pepper, to taste Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large baking dish, combine the onion, celery, bell pepper, bacon and olive oil. Sprinkle with thyme, cayenne pepper, salt and black pepper. Place the surmullet on top and squeezed fresh lemon juice. Bake for 25 minutes or until the fish is cooked through. Serve immediately.

Grilled Surmullet with Basil and Lemon

Ingredients:

1 surmullet, gutted and scaled

Extra virgin olive oil

Sea salt and black pepper

1 lemon, juiced

1 handful fresh basil leaves, chopped

Instructions:

Preheat your grill to medium-high.

Rub the fish all over with a little olive oil and season generously with salt and pepper. Grill for around 4-5 minutes per side, until cooked through. Transfer to a serving plate and drizzle with lemon juice and basil leaves before serving. Enjoy!

Blackened Surmullet over Cajun Rice

Ingredients:

-1 blackened surmullet fillet

-1 cup Cajun rice

-1 Tbsp. olive oil

-1 green bell pepper, diced

-1 onion, diced

-4 cloves garlic, minced

-3/4 cup chicken broth

-1/4 cup white wine (optional)

Instructions:

 1. Preheat oven to 350 degrees F.     2. In a large skillet over medium heat, heat olive oil until hot. Add bell pepper, onion, and garlic, and sauté until tender. Add chicken broth and white wine (if using), and bring to a boil.     3. Reduce heat to low, add surmullet fillet, and simmer for 5 minutes.      4. Transfer skillet to preheated oven, and bake for 10 minutes.     5. Serve over Cajun rice. Enjoy!  

Surmullet Picatta with Wilted Spinach

Ingredients:

-1 lb. fresh surmullet, skinned and butterflied -1/2 c. all-purpose flour -1/2 tsp. kosher salt -1/4 tsp. black pepper -3 Tbsp. extra-virgin olive oil, divided -1/2 c. diced yellow onion -3 cloves garlic, minced -1/4 c. white wine -1/4 c. chicken broth -2 Tbsp. chopped fresh parsley leaves -2 Tbsp. capers, drained and rinsed -4 oz. baby spinach leaves

Instructions:

1) Place flour, salt and pepper in a shallow dish. Dredge the fish in the flour mixture until coated and set aside. 2) Heat 2 tablespoons of oil in a large skillet over medium heat. Add the fish and cook for 3 minutes per side or until golden brown and cooked through. Remove from skillet and set aside. 3) Add the onion to the skillet and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute. Deglaze the skillet with white wine and chicken broth, scraping any brown bits off of the bottom of the pan with a wooden spoon. 4) Stir in parsley, capers and baby spinach leaves until spinach is wilted down, about 2 minutes. Divide fish among 4 plates and top with wilted spinach mixture. Serve immediately

Pan-seared Surmullet with Browned Butter and Lemon

This recipe for pan-seared surmullet with browned butter and lemon is a deliciously healthy and easy way to cook this tasty fish.

Ingredients:

– 1 surmullet, gutted and scaled

– Sea salt and pepper

– 1 tablespoon olive oil

– 2 tablespoons butter

– 1 lemon, juiced

Instructions:

1. Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius).
2. Season the surmullet with salt and pepper. Heat the olive oil in an oven-proof frying pan over medium-high heat, then add the fish. Cook for 3-4 minutes each side until golden brown.
3. Reduce the heat to low and add the butter and lemon juice. Place in the preheated oven and bake for 4-5 minutes, until cooked through. Serve immediately with some of the pan juices spooned over top. Enjoy!