Allison Corliss’ Baked Crispy Fish

4 fillets of white fish
1/8 cup Prenzel Lemon Infused Rice Bran Oil
Season with Ma Prenzel's Manuka Smoked Coarse Salt and white pepper

2 Tbsp Prenzel Lemon Infused Rice Bran Oil
2 Tbsp flour
1 cup milk
1/4 cup grated cheese
Season with Ma Prenzel's Manuka Smoked Coarse Salt and white pepper
(a cheat’s way is to use well seasoned Crème Fraiche instead of the white sauce)

1 cup fresh bread crumbs
1/4 cup grated cheese
2 tsp Ma Prenzel's Dukkah
¼ of a chopped red onion
Coat fish with Prenzel Lemon Rice Bran Oil and season.

Make cheese sauce, cook Prenzel Lemon Rice Bran Oil and flour over low heat for 2 minutes, slowly add milk until smooth paste is formed.  Add cheese and season. Or simply use your well seasoned Crème Fraiche and stir in the grated cheese.  Pour over fish.

Mix topping ingredients together sprinkle on top of cheese sauce, dot with butter.

Bake at 180°C.If needed grill for 5 minutes to brown top.

Baked Salmon

2 salmon fillets
Juice 1 lemon
Prenzel Lemon Infused Rice Bran Oil
1 Tbsp dill tips
2 Tbsp finely diced onion

Grease two pieces of tin foil with the Prenzel Lemon Oil then rub a little over the fillets. Squeeze lemon juice over the fillets and sprinkle over the dill and onion. Wrap salmon in the tin foil then place in a shallow baking dish and bake at 180°C for about 20 minutes.


This fish may be kept whole, cut into pieces or filleted.

½ cup Prenzel Garlic Infused Rice Bran Oil
1 onion, peeled and chopped
2 Tbsp hot paprika
½kg ripe peeled tomatoes or canned tomatoes, chopped
2 Tbsp red wine vinegar
1kg fish, cleaned and scaled or filleted fish
Small handful of fresh parsley, washed and chopped

Preheat oven to 200°C.

Heat the Prenzel Garlic Oil and sauté the onion until soft. Add the paprika and simmer for a few minutes. Season, add the tomatoes and vinegar and simmer the sauce until it has thickened slightly (about 15 minutes). Place the fish in a large oven dish, spoon the sauce over it, and cover the dish. Bake for 15-20 minutes, depending upon whether the fish is in pieces or whole. The oil should have started to separate from the sauce and the fish should be cooked through. Garnish with parsley and serve immediately, accompanied by sautéed potatoes or French fries. Serves 4.

Cajun Blackened Spice Mix and Blackened Fish

1 tbsp paprika
2½ tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
¾ tsp white pepper
¾ tsp black pepper
½ tsp thyme
½ tsp oregano
¼ tsp sage
White fish fillets
Prenzel Garlic Infused Rice Bran Oil

Mix all spices together and store in a tight jar. Heat 1 tablespoon of Prenzel Garlic Oil in cast iron skillet on medium high heat until very hot, but not quite smoking. Rinse fish fillets and pat dry with paper towel. Rub a little Prenzel Garlic Oil on both sides of the fish and sprinkle spice mix on both sides (generously, if you like it hot). Sear the fish in the hot oil for about 1 minute. Flip it and cook the other side. If the fillets are thick, you may need to lower the heat and cover to fully cook the fish. Serve with lemon wedges. 1 serving.

Chilli Prawns

1.5kg green king prawns
1/3 cup Prenzel Lemon Infused Rice Bran Oil
1 ½ tbsp honey
1 ½ tbsp chilli sauce
1 tbs lemon juice
4 spring onions, finely chopped
2 tbsp chopped parsley
¼ tsp five spice powder

Shell the prawns, leaving tails intact, and remove black vein. Combine remaining ingredients and mix well. Mix in prawns and refrigerate 1-2 hours. Thread prawns onto skewers and BBQ quickly until cooked. Brush with remaining marinade during cooking.

Fast Tuna Pasta

90ml Prenzel Chilli Infused Rice Bran Oil
2 cloves garlic, crushed
1 1/2 cups cherry tomatoes, halved
1 Tbsp capers, drained
185g can tuna, drained
2 Tbsp coarsley chopped flat leaf parsley
Zest of 1 lemon, finely grated
1/4 tsp salt
400g spaghetti
2 handfuls fresh rocket leaves, trimmed

Fry garlic in the Prenzel Chilli Oil over a medium for a few minutes, until the tomatoes have softened. Remove pan from the heat and add capers, tuna, parsley, lemon zest and salt. Meanwhile cook spaghetti in boiling water until al dente. Drain spaghetti and turn into a bowl. Toss through sauce then strew the top with rocket leaves. Toss again and serve immediately.

Fish Fillets in Lemon and Caper Sauce

350g boneless, skinless fillets of medium-textured fish
¼ cup flour
1 Tbsp butter
1 Tbsp Prenzel Garlic Infused Rice Bran Oil
1 clove garlic
¼ cup water
1 Tbsp lemon juice
1 Tbsp each capers and caper liquid
Pinch of salt
Freshly ground black pepper
2 tsp finely chopped parsley
¼ cup Prenzel Vincon White Stock Concentrate
1 tsp mustard

Cut large fillet diagonally into even sized pieces if necessary, so that you finish up with two or three pieces of almost equal size from each fillet.
Lightly coat by turning in flour, patting it onto the surface so each piece is evenly coated. Melt the butter with the Prenzel Garlic Oil in a large fry pan. Put half the fish pieces into the hot Garlic Oil. Cook the fish until lightly browned, about 1 minute on each side. Lift out and keep warm. Repeat with remaining fish pieces, then make the sauce. In the pan, add the water, lemon juice, capers and their liquid, the seasonings and mustard. Boil until reduced slightly. Add the Prenzel Vincon White Stock Concentrate. Return the cooked fillets to the pan, turn in the sauce, and sprinkle with parsley. Serves 2.

Fish in Filo Pastry

Quantities per person:
1 fillet white fish
2 sheets filo pastry
1/2 tsp finely grated root ginger
Prenzel Lemon Infused Rice Bran Oil
1 tbsp finely sliced spring onion

Brush the first sheet of filo pastry with Prenzel Lemon Oil and layer the second sheet on top. Place fish on filo pastry about 5 cm from edge and top with ginger and spring onion. Fold the fish in the filo to make a neat parcel. Brush parcel with Prenzel Lemon Oil and bake at 180°C for 15 minutes or until golden.

Fish with Spicy Italian Rub

White fish fillets
1 Tbsp paprika
½ tsp freshly ground black pepper
½ tsp chilli powder
½ tsp dried marjoram
½ tsp dried thyme
½ tsp onion stock powder
Prenzel Tuscan Infused Rice Bran or Olive Oil

Mix together all ingredients except the Prenzel Tuscan Oil. Brush fish with Prenzel Tuscan Oil and sprinkle over the herb mixture. Place in tin foil and cook on the BBQ grill.

Lemon Tarragon Prawns

4 tbsp Prenzel Lemon Infused Rice Bran Oil
1/2 tsp ground ginger
3 tbsp chopped fresh tarragon
2 tbsp Prenzel Vincon White Stock Concentrate
1/2 tsp ground black pepper
20 large prawns in their shell

In a bowl blend together the Lemon Oil, Vincon White Stock Concentrate, ginger, pepper and tarragon. Run a rolling pin over the prawns to crush their shells a little. Arrange in a single layer in a shallow dish and pour over marinade. Cover and marinate for 1-2 hours. Heat the barbecue until very hot. Brush well with Prenzel Lemon Oil. Place the prawns on the barbecue and cook over a high heat for about 6-8 minutes until they are cooked. This time will vary depending on the thickness of the prawns. Serve drizzled with Prenzel Lemon Oil.

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