Ling Medallions With Corn Bread And Spicy Sautéed Vegetables

O Meu Tempero

Ling is a type of catfish that is not so easily found in the U.S. but you can use domestic catfish or talapia instead. In this recipe, the fish is baked on top of a bed of thinly sliced onions and then covered wtih seasoned breadcrumbs, which turn wonderfully crisp and golden in the oven. This method ensures that the lean fish stays moist and juicy when cooked. It's served wtih a simple vegetable saute that includes carrots, bell pepper, broccoli, and hot chili pepper.  


  • 1 ling medallions (pack frozen)
  • salt (to taste)
  • 1 onion
  • 1 slice Corn Bread (reduced to crumbs)
  • 1 tablespoon lemon
  • 1 tablespoon dried parsley
  • 1 teaspoon chili (sweet, paprika)
  • olive oil (to taste)
  • 2 carrots
  • 1 red pepper
  • 1 handful broccoli
  • 1 red chilli
  • 1 tablespoon worcestershire sauce
  • olive oil (to taste)


  1. Preheat oven to 400 F.
  2. Let the medallions thaw naturally and season with salt. Cut the onion to thin slices and arrange on baking tray. Place the medallions on top.
  3. Mix the bread reduced to crumbs with the lemon and dried parsley, paprika and a pinch of salt and generously distribute over the medallions. Sprinkle with a little olive oil.
  4. Place in oven and bake for 20-25 minutes or until cooked and golden brown.
  5. For the sautéed vegetables, just heat a large frying pan or wok with a little olive oil. Cut the carrots with the peeler in the longitudinal direction, dice the sweet pepper, mince the pepper and cut the broccoli in rosettes, finely chop the chili. Sauté, add the Worcestershire sauce and season with salt.
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