Humble fish sliders with a little twist are the best way to treat your family!
Oh, who am I kidding. They are actually a treat for you. Others can watch and be jealous 😉 And if they behave, they get a bite!
I’m declaring my love to fish.
I’d choose fish over meat in almost any given situation. They are so tender and delicious. One thing I hate, though, is dry overcooked rubbery fish. Yuck, bring me a glass of water, please!
The beautiful thing about these fish sliders is that you can use any fish you like. This one in the photos is perch, but any white fish or other type would work perfectly.
Ask for a filet and make sure all the bones are out, before cooking it. You don’t want to bite into one. I don’t own a fish bone tweezers, so I use regular tweezers and they work just fine.
This is a dish, that takes some time, but basically no effort or special cooking skills… read a book or dance around the house, and in the meantime it’s all cooking. At the end quickly blend the sauce and cook the fish and you’re done. Suuuuper easy! I promise 🙂
I used to be so scared about preparing fish, what if they get stuck on the pan or are undercooked or even soggy. So I avoided making them. But after a few tries, I realised, that they are so easy to work with. Also so much faster to check if they are done or not, than meat. The flaky flesh allows that.
If you want it to be crispy on the outside, sprinkle with some flour or starch. It will pull out a little moisture from fish and form a really thin layer of batter, which will fry crisp in the pan.
Have you ever tried roasted garlic? Before trying these fish sliders, I added separate unpeeled garlic cloves to my roaseted veggies and they turned out o be the most delicios part of the meal.
So I decided to use garlic in a different way. Roast it and make it in a yummy sauce!
I noticed how people are roating whole garlic heads. So, I tried that. Just cut of the top of the garlic head, sprinkle a little oil over, wrap entirely into aluminium foil and roast until it’s soft and fragrant. One of the garlic heads fell apart while I was removing the top, but it roasted as well as the others.
So, that’s it. The final fun part is squeezing the soft garlic out of the peel.
You can use roasted garlic in many ways. I promise, I’ll do more recipes with it, because it’s awesome!
I topped the fish sliders with roasted tomatoes. Again – a little oil, salt and pepper. Throw in the oven and forget about it for half an hour. They add sweetness to the sliders. Top with some mint – I used peppermint, but any would do.
I’m usually the one to complain about lack of crunchiness in burgers, but I’m so into this delicate fish, that I actually prefer not biting into anything hard and spoil the enjoyment 🙂 You can add some chopped nuts or seeds, of course.
Let’s go eat!
- 2 heads of garlic
- 1/2 cup crème fraîche or Greek yoghurt
- 1 1/2 TBSP lemon juice
- 2 tsp olive oil
- salt by taste
- black pepper by taste
- 120g cherry tomatoes (~2 cherry tomatoes per slider)
- 2 tsp olive oil
- salt by taste
- lack peper by taste
- 400 g white fish filet, cut into 8 square pieces
- 3 TBSP any flour
- 1 tsp salt
- black pepper to taste
- 8 slider buns
- fried fish
- roasted garlic sauce
- roasted tomatoes
- handful mint
- Preheat the oven to 200 °C.
- Roasted garlic sauce: Peel away the outer skin of the heads of garlic. Trim away about 0.5 cm of the top, so all cloves are exposed. Place the two heads on separate alluminium foils, sprinkle the exposed parts with olive oil and wrap in the foil entirely. Roast for 30 - 40 minutes until they are golden and soft.
- Roasted tomatoes: Cut cherry tomatoes in half, place them on a baking tray. Sprinkle with olive oil, salt and pepper. Toss around, to coat them entirely with seasoning. Reduce the oven temperature to 190 °C and roast for about 30 minutes, until they are fragrant and have srunk a little.
- Roasted garlic sauce: Squeeze out the soft parts of garlic into a food processor. Add crème fraîche or Greek yoghurt, lemon juice, salt and pepper. Blend until the sauce is smooth.
- Fish: On a big plate sprinkle the fish with flour, salt and pepper. Move them around the plate, so they get coated on all sides evenly.
- Over medium-high heat fry the fish on a tablespoon of oil, 3-4 minutes each sides, depending on the thickness.
- Asembly: Cut the buns in half, spread on the sauce, add one fish piece per bun, top with mint leaves and roasted tomatoes. Serve immediately.