Simply pop your whole fish or fillet on a large piece of tin foil, add sliced onion, garlic, parsley, cherry tomatoes, slices of lemon, season and drizzle with olive oil. Wrap it up and pop it all in the oven at 200c for 15-20mins, until the fish gently flakes apart with fork. I put some carrots and thinly sliced new potatoes around the edge of the tray which cooked in the same time. Continue reading
Today was one of those satisfying dinners where I set out to make something quick and simple. I popped to my fishmongers after work, picked a fillet of haddock which I planned to pan fry and have with some salad leaves. Then my brain started whirling, I wanted something a little more exciting.
I chopped up some fresh chilli, which I keep in the freezer so its always to hand, grated some garlic and ginger, rubbed it on the fish with a squeeze of lemon and set it aside while I answered some emails. During this marinading time I thought of fishfingers – a guilty pleasure of mine – and how satisfying the crunchy outside is. I chopped up some stale bread into breadcrumbs, which I mixed with lemon zest and parmasan, inspired by this recipe.
I pan fried the fish in a little butter for 2 minutes, spooned the crumbs on top and put them under the grill for another 2 minutes. Meanwhile I boiled some purple kale – a first for me! Its very similar to purple sprouting broccoli in flavour and lookes super cool. You know your eating something good for you when the water is this colour!
To finish it all off, take the fish out of the pan and place it back on a low heat, add a knob of butter, a squeeze of lemon and any marinading juice leftover. Leave this on the heat while you drain the kale, pop it on a plate, fish on top, drizzle the sauce around and ta-dah! Monday has been livened up significantly!