On Wednesday it suddenly occurred to me that as much as I felt like the lamb chops and watermelon salad that I had planned to eat that night it was Ash Wednesday and perhaps something more fishy would be more appropriate. I settled on an old favourite - Olive and Herb Fish Parcels from the August 2004 Delicious. I have been cooking this dish for the last 7 years but it always surprises me just how awesome it tastes - so much so that I didn't even bother to take a photo for the blog!!!
A quick trip to Kalis Bros on my way home and picking up a few of the usual fresh herbs and I was all prepared. The beauty of this dish is that it is quick to prepare, quick to cook and tastes fantastic - it looks pretty cool too when you serve it in it's aluminium and baking paper parcels opened up to expose the cooked fish and vegetables.
In the absence of a photo I'll give a brief description - The fish is cooked on a bed of spinach and with thin sliced zucchini and black olives on top - all seasoned with salt and pepper, olive oil and a mixture of lemon juice, lemon rind and mixed herbs - in this instance chives and basil but I have mixed the herbs on other occasions when I have made it. I used a lovely fresh dhufish fillet - quite thick so it required a little extra baking and served with small roast potato cubes with rosemary and pepper and blanched green beans and asparagus.
For someone like myself who doesn't often cook fish this is a great recipe to get your confidence up on fish cooking. Give it a try yourself Olive and Herb Fish Parcels
This fish was soooooo yummy. We (the royal we meaning you :)) will need to cook again so we can upload a photo, after all its only fair. A sacrifice I am willing to make for this blog, its just what friends do for each other x
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