Monday, 30 September 2013

Recipe - Roasted Cobbler, Fennel and Tomato

Guys, big news. (Bigger than the fact that I live with my boyfriend now.) Sainsbury's Whitechapel has a competitor! Tesco in Bow. It's great. I've been feasting on reduced fish and fresh fruit. (I have also bitten into three pieces of fruit that had already gone off today but we won't dwell on that.) This is particularly good news since I did my usual 'ok now the stress is over, let's get ill' bit. The stress also meant little time for fun so when it came to the end of the week when all I wanted to do was collapse, I felt compelled to go out and 'live it large' so I wouldn't have absolutely nothing to report from this week. Mistake - I ended up queuing for the oversubscribed club for an hour, a further twenty minutes waiting for the loo then fell asleep on the night bus. By Saturday, I was so ready for some rest and some cobbler (the fish variety, not the American pudding).

Roasted cobbler, fennel and tomatoes 
2 cobbler fillets (any white fish would do)
Half a fennel bulb, finely sliced
4 tomatoes, finely sliced
1 tsp dried thyme
1 onion, finely sliced
1 cloves garlic, left whole
Salt and pepper
1 glass white wine
Juice of half a lemon

Place the fennel, onion and tomatoes in a deep baking dish. Sprinkle with thyme, salt and pepper.
Place in an oven preheated to 200 degrees Celsius for about ten minutes.
Pour over the white wine.
Place the fish and garlic cloves on top of the vegetables.
Season thoroughly and sprinkle with lemon juice.
Place in the oven for a further 10 minutes until the fish is opaque and flakey.

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