A fish fillet, from the French word filet meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed. The contents of the stomach also need careful detaching from the fillet.
Because fish fillets do not contain the larger bones running along the vertebrae, they are often said to be “boneless”. However, some species, such as the common carp, have smaller intramuscular bones called pins within the fillet.
Fillet Fish
fish fillets do not contain the larger bones running along the vertebrae, they are often said to be "boneless". However, some species, such as the common carp, have smaller intramuscular bones called pins within the fillet.
Ingredients
- 1/2 Kilogram(kg) fish fillet
- 1/2 teaspoon(tsp) salt(for marinating)
- 2 tablespoons(tbsp) lemon juice
- 150 grams(g) margarine
- 2 finely chopped onions
- 1/2 teaspoon(tsp) garlic paste
- 1-2 teaspoon(tsp) tomato puree(optional)
- 1 teaspoon(tsp) plain flour
- 1-2 chopped tomatoes
- 2-3 tablespoon(tbsp) chopped coriander leaves
- ground green chillies to taste
- 1/2 Kilogram(kg) boiled potatoes
- a little milk
- salt to taste
- 1/2 teaspoon(tsp) ground black pepper
Instructions
- Clean and wipe fish with tissue or kitchen towel
- Marinate fish in lemon juice and salt for 1-2 hours in a non- metallic dish
- Put aside a knob of margarine and fry onions in the remaining margarine
- When almost golden brown add the flour and stir well
- Reduce heat and add the tomatoes, garlic, chillies and coriander. Cook for a few minutes
- Add the fish, stir gently and cook on low heat until tender
- Place the fish in an oven-proof dish and cover with the sauce
- Mash the boiled potatoes in a separate bowl, add milk, salt, pepper, mix well and spread on fish
- Put the knob of margarine on top and place the dish under a moderate grill
- Remove when the top is brown
- Serve with boiled vegetables or on its own
