Tag Archive: pescatarian


fish with fennel

Last night’s dinner was very 1970s and very nice. And really very easy. Perfect combination really.

I got a butterflied filleted yellowtail from PnP for about R50. It was enough to feed three of us using less than half – so its yellowtail salad for lunch for a while. Yay.

 

Anyway – I chopped three or four baby fennel bulb into slices along with two of my oil-pot garlic cloves. I rubbed the garlicy oil on the skin of the fish and put the fennel and garlic inside it. I sprinkled fennel seeds on the oiled skin and put the fish into a heated griddle pan. I turned it after about ten minutes-ish – maybe less cos I am impatient. The fish was pretty dam fat and so I decided when it was almost cooked through from both sides to spit it into two halves, and put the half we wanted onto the griddle, skin-side up. Just to let the inside cook without burning the skin. I think a thinner or less dense fish wouldn’t need this.

It did means the fennel slices and garlic got some direct heat – which was actually a very good thing indeed. They were slightly toasted and yummy.

 

The sauce was beyond easy and amazing. I sliced up some more baby fennel bulbs into really thin slices. These I mixed with 1 tablespoon of dried dill tips, 100ml plain yoghurt and 100ml of sour cream, I teaspoon of lemon juice, and salt and a little pepper. All stirred together this made a really delicious sauce I shall use in future for fish, baked potatoes, potato salad even.

 

I made sautéed potatoes and peas – cos you gotta have chips and peas with fish really.

We all loved the meal – the fish was succulent and the skin crispy. The sauce was killer – and the yoghurt made it feel not entirely bad for us.

 

Will make this again for sure!!!!

Advertisements

So – I saw a recipe for fish (salmon) with honey and peppercorn paste. I thought it odd but decided that that was why it appealed to me. I am not a fan of sweet savoury food so this was a deviation from my usual food.

I bought some fynbos honey on my trip up the west coast last week and was keen to use it. I mixed twice as much lemon juice and honey in a bowl with a good grinding of pepper corns. I used the second half of the hake I bought to make the hake and salad. I preheated the oven to 200 and put the frozen fish in a baking tray. I poured the honey-lemon-pepper mix over the fish and put it in the oven. Twice during the 20-odd minutes it cooked for I opened the oven and basted the fish.

While it was cooking I slowly stir fried red onion, garlic and broccoli.

When I dished up the fish I decided that if I was in for a penny I may as well be in for a pound, so I poured the now thickened sauce in the baking tray over some of the fish.

And shock horror great surprise, it was really nice. The sourness of the lemon together with the pepperiness of, that’s right, the pepper, and sweetness of the honey actually all worked together really well. I left one piece of fish undoused with the sauce, and went back to add it.

I am still surprised it worked – but it did.

This I will make again

Hake ‘n salad

It was time for fish – without the loaves, obviously, them being carbs n’all.

I bought some el cheapo hake medallions and a tin of NoMU seafood rub. The rub has parsley, coriander, mustard, garlic, dill, fennel, ginger and lemon in it – or so the ingredients say.

It’s dry so I mixed it with some lemon juice and olive oil and left the fish to wallow in it for a while.

I fried the fish in a little olive oil (like maybe 2 teaspoons) and then, when I had removed the fish, I threw a few florets of broccoli into the remaining tastiness in the pan. That was a good plan indeed. They came out just cooked (perfect) with the remains of the rub and fish flavoured oil all over them.

I threw together with a salad of rocket, sorrel and baby spinach and some bits – and I was good to go.

I really think hake is under valued because it is so cheap. The fish is delicious, firm and moist.

Enjoyed that meal, I did