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Glazed Fish Recipe

Ingredients

2 tablespoons olive oil

1 teaspoon dried basil pesto

1 teaspoon dried black pepper

1 teaspoon salt

1 teaspoon cayenne pepper

1 part rad collection — fillets, frilled

7 bone tips

1 lemon pepper

3 sage leaves

4 peelings

Directions

Heat a large skillet over medium heat. Pour olive oil into pan and add basil, pepper, dried black pepper and salt. Crumble and mix; pour wet into pan with your hands. Place radishes and lemon pepper over oil/filter; cover and simmer until fish flakes easily with fork. Fry until golden, remove with a slotted spoon and reserve for garnish. Cool.

Meanwhile, pat fillets of fish onto approximately 4 portions of coated paper. Top fillets with lemon pepper slices. Garnish with sage and lemon pepper leaves; remove paper with knife. Refrigerate 3 hours or overnight before removing fillets from pan. Serve with lemon pepper marinade. Eat in layers, do not wipe crust.