Oven-baked Parmesan Chicken

Ingredients

1/2 cup fresh white bread crumbs
3/4 cup freshly grated Parmesan cheese
2 scallions (spring onions), finely chopped
finely grated zest and freshly squeezed juice of 1/2 lemon
1/4 cup butter, melted
salt and freshly ground black pepper
4 boneless skinless chicken breast halves
2 tablespoons finely chopped fresh parsley
green beans, to serve

Method

  1. Preheat the oven to 425°F (220°C).
  2. Mix the bread crumbs, Parmesan, scallions, lemon zest, and butter in a small bowl. Season with salt and pepper.
  3. Using a fork, press the mixture onto the chicken breasts to coat them evenly.
  4. Transfer to a roasting pan.
  5. Bake until tender and cooked through, 20-30 minutes.
  6. Remove the chicken from the pan and keep warm.
  7. Add the lemon juice and parsley to the pan juices and mix well. Pour these juices over the chicken and serve hot with green beans.

Makes 4 servings.

Source: Modern Mediterranean Cooking

Warm Salad of Monk Fish and Shrimp

Ingredients

5 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon crushed black peppercorns
1/2 teaspoon crushed fennel seeds
1/2 teaspoon crushed red pepper flakes
4 ounces thin monkfish fillets, membranes removed
12 jumbo shrimp, peeled and deveined
3 tablespoons sherry vinegar
1/2 cup clarified butter
1 large tomato, peeled and diced
2 tablespoons chopped fresh chervil
2 heads Belgian endive

Method

  1. Mix 1/4 cup of oil, 1 teaspoon salt, lemon juice, peppercorns, fennel seeds, and red pepper in a shallow dish. Add the monkfish, turn once or twice, and set aside to marinate for 1 hour.
  2. Heat the remaining 1 tablespoon of oil in a large frying pan over high heat. Take the fish fillets out of the marinade and cook until lightly browned, 2 minutes on each side. Keep warm.
  3. Add the shrimp to the pan and toss over high heat until cooked through and lightly browned, about 2 minutes. Remove and keep warm.
  4. Remove the pan from the heat and add the sherry vinegar and the marinade and let it bubble as the heat dissipates.
  5. Add the clarified butter, tomato, and chervil. Season with salt and pepper.
  6. Arrange the endive, fish, and shrimp on four serving plates and spoon the sherry and butter dressing over the top. Serve hot.

Makes 4 servings.

Source: Modern Mediterranean Cooking

Mediterranean ‘Feta’ Sandwich

Ingredients

Ingredients(Servings: 4)
1 vegan feta cheese, cut in slices
8 sourdough bread slices
2 carrots, peeled and ribboned
1 medium beetroot, peeled and grated
1 tsp ancho chili powder
1/2 tsp ground cumin
3 Tbsp extra-virgin olive oil, plus more for drizzling
3 Tbsp seasoned rice vinegar
fresh thyme leaves
1 Tbsp + 1 tsp fresh lemon juice
1/2 cup rocket leaves
salt & freshly ground pepper, to taste

Method

  1. In a bowl mix the peeled carrots with the rice vinegar and thyme leaves.
  2. In a separate bowl mix the grated beetroot with the olive oil, cumin, chili powder, cilantro and lemon juice. Season to taste and let sit for 15 minutes to marinate.
  3. Toast the sourdough bread slices and begin your sandwich with slices of cheese, top with the carrot ribbons, then the beetroot, the rocket and finish off with the rest of the cheese slices and bread.
  4. Cut in half and enjoy.

Makes 4 servings.

Source: Vegan Food and Living

Pan-fried Sardine with Mixed Herb

Ingredients

2 large eggs
1/3 cup all-purpose (plain) flour
1 cup fine dry bread crumbs
1/4 cup freshly grated Parmesan cheese
3 tablespoons mixed fresh herbs (parsley, basil, oregano and marjoram), coarsely chopped + extra, to serve
1/2 teaspoon freshly ground black pepper
salt
3 pounds sardines, cleaned with guts, heads and backbones removed
1/2 cup extra-virgin olive oil
2 lemons, cut into wedges
freshly cooked couscous, to serve (optional)

Method

  1. Place the eggs in a bowl and whisk lightly.
  2. Combine the flour, bread crumbs, Parmesan, herbs, pepper, and salt on a large plate.
  3. Dip the sardine fillets into the beaten eggs. Dredge in the flour mixture, pressing the mixture firmly onto the fish.
  4. Heat the oil in a large frying pan over medium-high heat. Fry the sardines 4 at a time until crisp and golden brown, 1-2 minutes each side.
  5. Serve hot with the lemon wedges and extra fresh herbs, and couscous, if liked.

Makes 6 servings.

Source: Modern Mediterranean Cooking

Mediterranean Fish Soup

Ingredients

1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
2 celery sticks, sliced
2 x 14-oz cans tomatoes, chopped
2/3 cup dry white wine
2-1/2 cups boiling water
salt and freshly ground black pepper
5 cups mussels, scrubbed and beards removed
1-1/4 lb white fish fillets, skinned and cut into chunks
1 mackerel, skinned, filleted and cut into chunks
1/4 lb shelled cooked shrimp
chopped fresh parsley, to garnish

Method

  1. Place the oil, onion and garlic in a microwave-safe bowl and cook on high for 4 minutes.
  2. Add the celery and tomatoes, wine, water and seasoning. Cook on high for 15 minutes.
  3. Discard any opened mussels. Ladle a little of the soup broth into a separate large, microwave-safe bowl and place the washed mussels in it. Cover and cook on high for 5-8 minutes, stirring once. Discard any unopened mussels, then add the rest to the soup.
  4. Place the white fish and mackerel in another microwave-safe dish, cover and cook on high for 3-4 minutes, or until firm. Add to the soup with the shrimp. Cook on high for 1-2 minutes to heat before serving, garnished with chopped parsley.

Makes 4 servings.

Source: The Complete Fish & Shellfish Cookbook