Fish Fillets with lemon and coriander

Fish fillets with lemon and coriander, The Best of Casual French Cooking: Bistro, by Gerald Hirigoyen, pg 58

2 tsp coriander seeds
2 T fresh lemon juice
2 T water
¼ cup roasted, peeled, chopped red peppers
1/3 cup olive oil
1 tsp salt, plus more to taste
½ tsp ground white pepper
4 firm white fish fillets such as cod or sea bass
2 T chopped fresh parsley

Roast the peppers under the broiler until skin is blistered. Place in a paper bag and let steam for a few minutes, until cool enough to handle. Peel and chop the peppers.

In a blender, add the coriander seeds, lemon juice, water, bell peppers, olive oil and 1 tsp salt. Blend on high speed until thick and smooth, about 1 minute.

Rinse the fillets and pat dry. Season with salt and pepper. Place on a steamer rack over gently boiling water. Cover and steam until opaque, about 6-7 minutes. Transfer to plates and spoon the sauce over the tops and sides of the fish. Garnish with chopped parsley.

How I did it: I have no idea. I have this recipe marked as completed and noted it was good. I don’t own a fish steamer, so I have no idea how I cooked this. I know I would have used tilapia because it’s readily available and I like it.