Saturday, 20 July 2013

Recipe - Dill and Lemon Fish with Olive Roasted Potatoes

Despite having known each other for almost five years now, I've managed to avoid a dinner party with friends, significant others and no one else ('the triple date'). Well, now it's finally happened. That rubicon has been bridged (speaking of which, lychee Rubicon with any and all spirits is the most delicious drink) and it wasn't so bad. In fact, I'd go as far as to say it was fun. Since I'd never cooked for one of the people present before, I felt it necessary to bring the 'big guns' out. It's so stressful when you've never cooked for someone before and you really want them to believe you're a good cook but you only have one chance to prove it! Anyway, I think I managed it. I hope I managed it. We had a fresh fish supper with a couple of salads followed by strawberries and cream. 

Provencale roasted vegetables
1kg new potatoes, parboiled
3 peppers, cut into chunks
2 red onions, thinly sliced
1 courgette, chopped into chunks
2 tsp oregano

Season with salt and pepper and scatter with the oregano.
Tuck a bay leaf into the tray and roast the vegetables for about 20 minutes on a high heat until the new potatoes are browning.

1 tablespoon capers, chopped
1 tablespoon black olives, chopped
3 tomatoes, quartered
4 cloves garlic, crushed
1 tbsp white wine vinegar
Handful of fresh basil and parsley, chopped

Add the capers, basil, olives, tomatoes and garlic to the other vegetables. Stir well. Roast for another 10 minutes.

Dill and lemon fish
White fish fillets
Dill
Lemon juice
Parsley

Place the fish fillets on top of the potato mixture and scatter with dill and lemon juice.
Season well with salt and pepper and dot with butter.
Roast until the flesh is firm and flaky, about 8 minutes for fresh fillets and 20 minutes for frozen fillets. If frozen, drain off the water every five minutes or so.
Once out of the oven, scatter with fresh parsley.

Fennel, orange and mint salad
2 bulbs fennel, finely sliced, including fronds
2 large oranges, peeled, pith removed and segmented
1 handful mint, finely chopped
Salt and pepper

Mix together the fennel, oranges and mint and season well.

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