tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

+ YOU CAN USE any firm white fish fil­lets in place of the flat­head and whit­ing spec­i­fied in th­ese recipes, such as snap­per, trevally, cod or bar­ra­mundi.

+ ADD THE SALMON to the same bak­ing tray as the pota­toes, for the last 10 min­utes of their cook­ing time.

+ YOU CAN PIN- BONE your own fish with kitchen tweez­ers, how­ever it can be fid­dly. It’s a good idea to ask your fish­mon­ger to do this for you.

+ USE YOUR favourite herbs to add flavour to the pota­toes. Thyme, oregano, sage and rose­mary all work well.

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