Gosh we are having such a fishy week, not sure what’s going on there! I just uploaded my Thursday recipe to my YouTube channel, which was Mackerel with coconut dhal and sweet potato wedges – so check that out too if you like healthy and easy fish recipes, why don’t you?!
Speaking of YouTube, I need to chat to you about what is going on with that channel of mine! Basically over there I do lots of different types of videos, mainly to do with family – some to do with food – and some are just other things that interest me. I make minimum 3 videos a week (Tues/Thurs/Sun is my official schedule) but at the moment I am loving it so much so doing a few more here and there. So, yeah, a new brand is coming soon for that, as I feel my YT channel is different to my blog, and only somewhat about my recipes.
But my blog? Ahh, this will always be first and foremost a family food blog. That’s not to say I won’t post the odd family post up too. I will, but fear not – if youtube videos of me speed cleaning my house (I’m not joking!) aren’t your thing, then that is totally fine. You just hang out here.
This is an incredibly easy way to eat fish – and great for families as the adults get to enjoy the punchy, zingy flavours of the salsa verde, and the kids enjoy basically a posh fish and chips.
I am not in any way an expert at cooking fish, but I am getting lots better. If you are afraid of fish, then these fillets are a great place to start. All you need is some oil and a hot pan. The rest is about patience and being confident that they don’t need touching! This allows the skin to crisp up, which is the best bit!
Makes: enough for 3-4 (or 2 adults, 2 children)
Takes: 30 minutes (approx)
Ingredients:
- 500g waxy potatoes, like Charlottes, cut up chunkily
- 2 peppers, cut up chunkily
- 1 onion, cut up chunkily
- 1 tablespoon olive oil
- Salt and pepper
- 4 sea bass fillets
Salsa verde:
- 2 tablespoons capers, chopped
- 1 tin of anchovies in oil – undrained!
- 1 clove garlic, minced
- 1 tablespoon mint, finely chopped
- 2 tablespoons parsley, finely chopped
- 1-2 tablespoons of wholegrain or Dijon mustard (to taste)
- 4 or so tablespoons of extra virgin olive oil (to taste)
To serve:
- Rocket salad
Instructions:
- Take fish out of fridge a couple of hours before.
- Preheat oven to 190C.
- Toss the potatoes, peppers and onion in oil and roast for about 30 minutes, turning once.
- Meanwhile, make the salsa verde. Chop all the ingredients together, so it’s quite chunky, and mix in the oil and mustard – set aside.
- Once the roast veg is ready, take it out and set to one side. Then heat a pan so it is smoking hot. Oil the fish and season on both sides. Fry skin side down for a good few minutes. Once it is nearly done, flip over and turn the heat off.
- Serve with a rocket salad and the salsa verde on the grown ups plates – unless your kids will eat it (wow, that’s great!)
