Recipe
Seafood Bake Mediteranee Recipe
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Merlin / All my dishes 1 year, 8 months ago
Yes, Grasshopper. The World is indeed Fusion.
Prep:15m Cook:25m Servings:6
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 Merlin |
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Fans
Ingredients
- 2 lbs mixed thick white fish filets (cod, Orange Roughy, Basa, catfish), cut into bit size pieces.
- 1 lb. bay scallops
- ½ c. + 2 T. extra virgin olive oil
- 1 T. butter
- 1 onion, sliced
- 1 shallot, minced
- ¼ t. cayenne pepper
- 1 t. ground cumin
- ½ t. ground coriander
- 1 t. parsley flakes
- 2 t. crushed garlic
- ½ c. fresh basil leaves, chopped
- 11/2 c. Italian seasoned bread crumbs
- 4 T. cream sherry
- Olive oil spray
- Juice of ½ lime
- Ground black pepper to taste
Directions
- 1) Preheat oven to 350 degrees.
- 2) Heat 2 T. olive oil in heavy skillet. Saute onions until soft. Remove onions.
- 3) Add remainder olive oil to skillet. Melt butter in olive oil
- 4) Add shallots and garlic and sauté for 1 minute.
- 5) Add parsley flakes, cumin, coriander and cayenne.
- 6) Add the bread crumbs and mix thoroughly.
- 7) Turn off heat. Add the basil leaves and mix thoroughly. The basil should not be cooked in this process.
- 8) Add the sherry and mix thoroughly. If the breadcrumb mixture is too dry, add a bit more olive oil.
- 9) Spray a baking dish with olive oil spray.
- 10) Arrange the fish pieces on the bottom of the baking dish. Scatter the scallops and reserved onions over and between the fish pieces.
- 11) Cover the seafood and onions with the breadcrumb mixture.
- 12) Grind pepper on top.
- 13) Squeeze lime on top.
- 14) Bake until fish is soft, about 25 minutes.
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Average score: 4.7 / 5
No. of ratings: 3
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deltadarling 1 year, 8 months ago said:
Merlin,thishas got to really taste good
Thanks for sharing
Delta
lunasea 1 year, 8 months ago said:
Okay, when's dinner? ;)
Wow, this sounds wonderful, Merlin. I love all the components and know it would taste so delicious. I love all kinds of seafood but scallops are one of my faves...sea or bay...ahhh yes. Great recipe - thank you!
Now, Grasshopper...quickly as you can, snatch the bay scallop from my hand...