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We have been doing a bit more fish recently so here is another one:
simple marinade:
Lemon juice
olive oil
plenty of ground black pepper
chopped fresh basil
Marinate the steaks in a bag in the fridge. Grill just a few minutes on each side till just cooked through.
I did the same with some shrimp skewers:
The leftover marinade I added to the puy lentils. Fab meal, very fast, very tasty.
Well, we have been eating “old” recipes most of the last few weeks, it seems. We’ve had the Pork Chops with white bean mash, the Turkey in red Pesto, BBQ lamb, the chicken thighs in mustard, and many more. LOTS of BBQ, nearly every night. But I did make these little fish parcels one night and realized I had never shared!
In a large piece of tin foil, make a parcel of:
any sort of white fish (cod, haddock, plaice, whatever is on sale!)
a knob of butter
a squeeze of lemon juice
pepper
herbs – I used a grinder with lemon, garlic, and thyme)
Seal the parcel completely and place on a baking tray. Pop it into a 180C oven for 15-20 minutes till the fish is cooked through and flaky. The cooking time will depend a bit on how thick the fish fillet is.
Fry off a pack of bacon lardons
Add a can of Puy lentils, drained and rinsed and simmer while the fish cooks.
When cooked, slide the fish onto a pile of the lentils.
This is a basic method – you cn cook any sort of fish with any sort of flavouring. Salmon with soy, sesame oil, and rice wine vinegar scattered with spring onions is good. Monkfish with thyme and a bit of lemon is good. The best thing is the clean up is so easy!
I love salmon. It is one of the few fish I really enjoy. Trout is good too, and tuna (fresh or canned) but fish like cod and haddock and (ugh) mackerel just do not appeal. Perhaps it is because I am not very good at cooking them.
Anyway, it was salmon last night, simply cooked in a bit of olive oil and a bit of butter, then served over spinach piled with lentils and this dressing drizzled over the top. The capers really make the taste POP when you bite in to one, and as it is heavy on the lemon juice it works really well with the fish.
Pretty much a standard vinaigrette:
1/2 cup light or extra virgin olive oil
1/4 cup fresh lemon juice
salt and black pepper to taste
1 tbls Dijon mustard
2 tbls drained capers
I like to put it in a lidded jar and shake it up well, so the oil and lemon juice is emulsified. A couple of spoons over the spinach/lentil/fish stack is lovely. I might add some rosemary next time.
I used green lentils, because I felt I was in danger of always picking puy lentils since I love them so much, and in reality I suspect t would have been better with Puy. Next time.
Lovely with some fresh steamed asparagus.
A quick supper!
2 tbls of olive oil
two banana shallots chopped fine
400 gm can of chopped tomatoes
lemon thyme
2 tbls. soy sauce
4 haddock fillets
400 gm can of Puy Lentils
Fry the shallots in the ol for 5 minutes or so, till they are soft. Add the can of tomatoes. simmer for 5 minutes. Add the lemon thyme and the soy sauce. Let simmer for a few minutes then add the fish fillets. Cover the pan and let it simmer for about 15 minutes, or until the fish is cooked through and flakes easily.
Move the fish to one side of the pan and add the lentils. When the lentils are heated through, serve it up.
Cod or any other white fish would work. I think lentils are best with fish but other beans could be OK as well. Plain thyme would be fine, as would basil and some other italian herbs like oregano, or a combo. Plain onions rather than shallots, or even red onions would be nice. And chili flakes will spice it up.
I suppose that it is totally unrealistic to think I would try a new recipe every day. Already there are some front-runners for favourite dish and a few that get asked for again and again. BUT this is a new one, and pretty easy.
Heat one tbls. of oil and one tbls. of butter in a frying pan.
Stir in one tbls of Thai red curry paste (obviously to taste – and check your brand as it can be hot)
Add you skin-on salmon fillets (or any other fish you like) skin side down. Pop on a lid and cook for 10-12 minutes or until the fish is cooked through. You can flip the fish over for the last couple of minutes if you like a crusty top.
Remove the fish from the pan and keep it warm in the oven while you stir into the pan juices one 400 gm can of Puy lentils that has been rinsed and drained. Cook over medium heat for 5 minutes or so till the lentils are hot. Season to taste with salt and pepper.
We had ours with a bit of spinach and some asparagus. Very tasty.
