Cooking Easy Food

4 tuna steaks
2 tablespoons olive oil
1 tablespoon chopped parsley
1 tablespoon chopped basil
2 tablespoons balsamic vinegar

1. Heat oil in a large frying/sauté pan. Add tuna steaks in single layer and cook on both sides over medium heat for about 10 minutes or until cooked.
2. Transfer tuna steaks to serving plate and sprinkle with parsley and basil; drizzle with balsamic vinegar.

4 Swordfish steaks
(Marianade)
40 ml olive oil
2 tablespoons lemon juice
1 tablespoon finely chopped basil

Mix the olive oil, lemon juice and basil. Season and pour into a shallow ovenproof dish (large enough for the swordfish to lay in a single layer). Arrange the swordfish in the dish and leave to marianade for 15 minutes, turning once. Preheat the oven 230°C (450°F/Gas 8).

Put into a blender and blend until chopped quite finely (not a paste):
60 grammes of pitted black olives
1 tablespoon baby capers - (optional)
½ teaspoon anchovies (when chopped)

Do you know a Bream from a Red Snapper, Swordfish or Sea Bass? - this website has an assortment of fish, with pictures and some delicious quick fish recipes. Note that some the fillet section relates to the larger fish that they have cut down to 'buyable' size.

They also have a game section. I salivate when I see this website. (Get to know what your meat, game and fish look like).

http://www.fishfanatics.co.uk/shop-venison-steaks-1.php

Food preparation

Fish should always be rinsed in clean water and dried. Think about what happens to your fish and who handles it.

Cooking methods for fish

Fish cooks quickly and easily because it is not a dense food. Cooking should be careful and light so as not to overcook it.

As a guide: flat fillets of fish e.g. sole, cod, haddock etc will need very gentle cooking as there isn't much meat on them. Thicker fillets (from larger fish e.g. tuna, swordfish, salmon etc) will need a little more cooking and also can be used in a variety of cooking methods.

Using a steamer