Provençal redfish stew @ microwave

For ➍
4 200 g redfish fillets
4 tomatoes
4 shallots
250 g mushrooms
2 zucchini
1 red pepper
2 cloves of garlic
10 cl olive oil
roux (optional)
1 ts herbes de Provence
2 tbs chopped parsley
salt & pepper

Drop the tomatoes in boiling water, cool immediately in cold water. Peel and remove the seeds. Cut the flesh into strips. Chop the shallots finely. Crush the garlic. Cut the mushrooms, zucchini and bell pepper into cubes .
Coat a microwave bowl with olive oil. Cover the bottom with the shallots, garlic and mixed herbs. Season with salt and pepper, cover and heat 4 m at 750 W.
Add the sliced ​​tomatoes, diced mushrooms, zucchini and bell pepper. Season with salt and pepper and cook 3 m at 850 W. Coat another microwave bowl with olive oil. Spread the fillets evenly and cover with the vegetables. Cover and heat 6 m at 850 W. Let stand for 2 m. Bind with a light roux.*
Serve on warm plates. Garnish with chopped parsley. Serve with pasta or fried rice.

*Discard the roux to get a more ratatouille side-dish.

Filets de rouget à l'antillaise (Antilles red mullet)

For ➍
6 fillets of fresh mullet/ redfish
1 small chilli (dried or fresh hot 'piment oiseau', 'bird's eye' , or Spanish chilli)
2 cloves of garlic
4 onion
½ can pineapple (no syrup), or a small pineapple, slices drained & chopped
1 lime
1 tbs grated coconut
4 tbs oil
salt

Heat 2 tbs oil in a skillet. Add the onions and chopped garlic, 3-4 m on low heat. Add pineapple slices. Sprinkle crumbled chilli over it and cook 5 m over medium heat.
Meanwhile, heat the remaining oil in a frying pan. Grill fillets 2 ms on each side. Salt and place them on the pineapple mix. Cover and cook for 2 m.
Off the heat, add the lime juice and the grated coconut.
Serve with riz créole.

'Piment oiseau' (birds' pepper) is called after the small birds who like to pick the small red peppers in Cameroun. It is one of the strongest chillies available (9 on the Scoville scale). One of the most common mistakes is to cut the peppers into 2 and put only half to make it less strong: the "spice" is in the seeds, it will have the opposite effect.
Attach a chilli to a string, soak in your dish, and remove it after a few minutes.

Redfish with endives & ginger

For ➍
600 g redfish fillets
600 g endives
16 new potatoes
1 tbs ginger paste
1 tbs honey
olive oil
balsamic vinegar
flour
salt & pepper

Cut the chicory into chunks. Cook for 3 m in olive oil. Add the ginger and let simmer for 3 m. Add a few drops of balsamic vinegar and let stew. Mix honey through the endives. Season with salt and pepper.
Boil new potatoes  and drain. Fry them un a little oil until golden.
Season the redfish fillets, rub them in flour. Fry in olive oil until crisp.
Arrange the endives on the plate, put the redfish fillet on it, the potatoes beside it.
Decorate with strips of blanched leek, carrot (and pepper) and a half a braised endive.

Sea bass with porcini & cauliflower

For ➍
4 sea bass fillets with skin, each 200 g (or redfish or cod)
125 g dried porcini mushrooms
1 small cauliflower (or broccoli)
butter
olive oil
salt & pepper
1 slice smoked ham
1 chopped shallot
1 finely crushed clove of garlic
½ glass of dry white wine
2.5 dl fish stock
1.25 dl cream
thyme, bay

Soak the porcini mushrooms in water and let it drain thoroughly. Sauté the mushrooms in olive oil with the chopped shallot , garlic and chopped ham.
Deglaze with the white wine. Add the fish stock , thyme , bay leaves and cream. Reduce to half . Remove from the pan and keep warm.
Grind the cooked sauce in a blender. Press them through a fine sieve.*
Divide the cauliflower into florets. Boil briefly in water and cook them further in some butter. Season with salt and pepper.
Steam (or poach ) the sea bass fillets with the skin side down. Count about 10 m.**
Divide the porcini on 4 warm plates. Place the fish on top. Arrange the cauliflower florets around and spoon the sauce over the fish. Garnish with parsley, some dried rose berries and a cooked crayfish.

*Or serve the mushrooms without grinding.
**Or cook in the microwave: 1 m/100 g.

Redfish with fennel & pastis

For ➍
4 redfish fillets*
2 fennel bulbs
1 onion, coarsely chopped
5 cl/ 3 tbs olive oil
1 lime, sliced
parsley to taste, finely chopped
chervil to taste, finely chopped
basil to taste, finely chopped
coriander to taste, finely chopped
4 tbs pastis

Preheat the oven to 220°C.
Wash the fennel and remove the outer leaves. Cut the fennel into strips.
Sauté the onion and fennel briefly in the olive oil and toss them in a baking dish.
Season the redfish fillets with salt and pepper and put on the vegetables. Drizzle a little olive oil. Put a few slices of lime on the fish. Put the baking dish in the oven for 20 m.
Meanwhile, chop the parsley, chervil, basil and coriander.
Take the dish from the oven, pour the pastis on the redfish and sprinkle with green herbs.

*Dutch: roodbaars

Red mullet with pesto potato mash

For ➍
fresh pesto
1 kg potatoes
500 g red mullet fillets with skin (or another white fish)
olive oil
pepper & salt

milk*

Boil the potatoes in salted water (20 m).

Puree the cooked potatoes into smooth mash.

Put the potatoes in a pot. Add the pesto to it. Mix everything together into a smooth puree. (Add some milk to smooth)*. Season. Keep warm.

Heat a skillet. Heat a little olive oil.

Remove bones from fish. Make diagonal cuts in the skins.

Season the fish with salt and pepper.

Put the fish in the pan with the skin side down. Fry 5 m over medium-high heat. Turn the fillets over. Fry for 5 - 10 s.

Serve the fillets with a scoop of pesto potato mash and a bunch of baked cherry tomatoes. Scoop a spoonful of the tomato baking juices (without the herbs) over the fish.

*Optional.