My ideal ingredients was cod fillet for this recipe, but it wasn't available at the grocery store. Instead, I used tilapia and thankfully it turned out just like what I've imagined. Saved some money too since tilapia is a much cheaper option compared to cod.
Lemon butter baked fish fillets -
Ingredients?
- 380 grams tilapia fillets
- 50 grams unsalted butter
- 2 garlic cloves
- 1 lemon
- 2 tablespoons chopped dill
- 1 teaspoon mixed dried herbes de Provence
- 1 teaspoon salt
- Some black pepper
How?
Remove butter from the fridge and rest in room temperature till softened.
Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius. Brush some butter to the baking dish to prevent sticking. I simply use butter remained on the wrapper and rubbed on the surface, nothing goes to waste.
Zest the lemon then thinly slice into round-shaped pieces. Peel and mince garlic cloves. Finely chop the dill and save a small amount on the side, going to use that as garnish later.
Once the butter softens, mix the butter together with minced garlic, 2 tablespoons chopped dill, 1 teaspoon mixed dried herbes de Provence, zest of 1 lemon, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Pat dry fish fillets and transfer to baking dish. Brush the butter mixture all over and top with lemon slices.
Into the oven and bake for 15 to 20 minutes.
Remove from heat, garnish with chopped dill and some more cracked black peppercorn before serving.
The reason why I tried to avoid using tilapia is because it has a taste that I'm not really fond of. However, since lots of herbs were involved, paired with refreshing lemon and creamy butter, that distinct tilapia taste was gone. I even drizzled some melted sauce over rice to eat with, pretty awesome.
Other fish recipes:
Should have taken out the tripod for the pictures. I guess laziness kicked it, turning this delicious creamy corn soup into something dull and grainy. Lessons learned. Even though these pictures don't do justice to my heart-warming creamy corn soup, rest assured that the taste is impeccable, after all, this recipe was adapted from the James Beard Foundation.
Creamy corn soup -
Ingredients (about 4 portions)?
- 1 cup sweet corn kernels
- 2 cups chicken stock
- 1 cup heavy whipping cream
- 2 egg yolks
- 1 teaspoon grated onion
- 1 teaspoon salt
- 1/4 teaspoon rainbow peppercorn
- Some black peppercorn
How?
Take a soup pot, pour in chicken stock and corn kernels. Also add in 1 teaspoon of salt, 1/4 teaspoon of freshly cracked rainbow peppercorn, and 1 teaspoon of grated onion. Bring to a boil then lower the heat to a simmer.
Use another pot and fill in 1 cup of heavy whipping cream. Beat in two egg yolks.
Slowly pour in the stock and corn kernels to the creamy yolk mixture while whisking at the same time.
Transfer the whole thing to a blender and mix till smooth. Some preferred bits of corn kernels remain, which is fine. Serve and garnish with freshly cracked black pepper.
One little accident happened when making this recipe. I poured the soup to the food processor instead of using a blender. Didn't think about how little liquid it can hold in a food processor, I turned it on, then a liquid explosion right on my counter. A creamy one too, making it hard to clean.
Other lessons learned. Food processor for dryer ingredients or sauces, and always use a blender, perhaps a handheld mixer for soup.
Other soup recipes:
