In Junquillal, we are often lucky to get really fresh fish from the Pacific Ocean.
All you have to do is just to fry it with some herbs and garlic and success is guarantied.
But sometimes we only get frozen fish fillets like probably most people everywhere.
This recipe is an option to pep up an ordinary fish, super easy and quickly made.
All you need is a young cheese, here we use “QuesoTurrialba” which is similar to Mozzarella,
some dried tomatoes in olive oil, garlic and basil and, if you like it hot, some fresh chili.
And any kind of fish fillet.
I serve it with oven potatoes, spinach and red beans.
Ingredients for 2 servings
2 fish fillets of 3 oz (130g) each, defrosted
2 tablespoons dried tomatoes, minced
2 ounces (60g) Turrialba or Mozzarella cheese, diced
2 cloves of garlic, minced
Some fresh basil
Hot chili or pepper to taste
Salt and pepper
2-3 tablespoons olive oil to fry
Wash 10 small potatoes carefully,
cut lengthwise into 4 wedges.
In an oven proved dish, combine potatoes,
some chopped fresh rosemary and garlic,
salt and pepper.
Add 2 tablespoons olive oil and mix.
Bake in the oven for 30 to 40 minutes on 350°F (175°C) with convection or longer without convection.
Wash 1 pound (500g) spinach (leaves only) and put into a colander to dry a little.
In a pot, heat 1-2 tablespoons olive oil over medium heat, add ½ chopped onion and crystallize.
Add the spinach and 2 mashed cloves of garlic.
Add a bit salt and cover the pot with a lid.
Cook for 1 minute, than stir and grate some nutmeg over.
The night before, soak the beans in cold water,
for 1 cup beans use 5 cups water.
The next day bring the beans to a boil,
than reduce the heat and let them simmer until tender,
this might take 1-2 hours.
Add more water if necessary.
Add salt at the end.
You can freeze the prepared beans, they are much tastier than canned beans!
For the topping:
Combine all ingredients in a bowl and mix.
Wash the fish and pat dry,
sprinkle with salt and pepper on both sides.
Heat the oil in a frying pan.
Fry the fillets briefly from both sides on high heat.
Reduce the heat and distribute the topping
evenly on the fillets.
Cover the pan with a lid and cook on low heat
for about 5 minutes.