Saturday, 14 February 2015

Midweek Suppers - Cod with Fennel and Bulgar Salad

And with that, a return to normality. Ish. I've returned a little balance to my life and am back on meat free Monday to Friday. Caaaalm. However, I have also been very busy at work so still haven't seen anyone who shares our lovely home in any more than a fleeting sense for a week. WHICH REMINDS ME. I live with the Egg Lover once more! This has surprised no one more than us. But it promises to work this time because: a) we're not in the floopy post university state where the dust still needs to settle, b) I have a job that keeps me out of the house and leaves little time to care about cleaning, c) there are three other shock absorbers and d) we've mellowed with age and are much better friends now. Hooray!

Cod with roasted cauliflower, fennel salad
1 cauliflower
Ras el hanout

Chop up your cauliflower, removing big stalks but retaining the little edible leaves.
Toss in a bowl with a teaspoon of ras el hanout, a teaspoon of turmeric and half a tbsp of oil.
Place in an oven at 200 degrees for around 30 - 40 minutes, until cooked through.

200g bulgar wheat
Handful sultanas
Half teaspoon paprika
Fresh coriander, chopped
Fresh mint, chopped
Half a lemon

Cook the bulgar as per packet instructions - I did this in stock.
Once cooked, add the sultanas and paprika.
Just before serving, dress with a teaspoon of olive oil and the juice of the half lemon.
Stir in the herbs.

1 bulb fennel
4 radishes
Half a lemon
Fresh coriander, chopped
Fresh mint, chopped

Slice the fennel very very thinly, as you would for a slaw.
Do the same for the radishes.
Mix together in a salad bowl and dress with olive oil and juice of half a lemon.
Stir in the fresh herbs just before serving.

2 cod fillets
Fennel tops

Melt butter in a pan, and heat over a medium-high heat.
Place fillets skin side down for 4 mins until the skin is crispy.
Turn and cook on the flesh side for a further 3 minutes.
Add the fennel tops to the butter.
Season with salt and lemon juice.

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