Place several pieces of
fish on each serving plate and drizzle with just a tiny bit of warm melted herb butter.
Not exact matches
On my
plate, you can see I have about a fist - and - a-half of potatoes, a fist of greens (I later helped myself to another
serving, bringing my total to 2 fistfuls of veggies), and a fist - and - a-half of
fish.
Remove the
fish from the pan, and place it
on a
serving plate, allowing the
fish to rest for 10 minutes.
Remove the
fish from pan and
plate on a bed of spinach, spooning the Thyme Butter Sauce over the top of each
serving.
To
serve: Drizzle several tablespoons of dressing
on to each
plate / Place a
serving of spinach
on top of the dressing and a
serving of
fish over the spinach / Squeeze the sautéed, deliciously caramelized lemon over it all.
To
serve, place the
fish on individual
plates, pour the sauce over the top, and garnish with the parsley.
The
fish inside will be a bit messy from the fruit juices so it's easier to just plop the packets
on the
plates rather than trying to remove the
fish from the packets and make them pretty
on a
serving platter.
From the messy fried -
fish curry to the plastic chairs and paper
plates, this first - come, first -
served fish shack
on Jumeirah Beach claims the title of... Read More
From the messy fried -
fish curry to the plastic chairs and paper
plates, this first - come, first -
served fish shack
on Jumeirah Beach claims the title of original Dubai hole - in - the - wall.
Add a side
serving of «shredded» chiffonade Romaine lettuce and iceberg mix, sprayed
on the
serving plate with the same oil: lemon mix used to spray the
fish.