Here are two simple fish dishes for light meals you can make at home very easily. And here the story goes…
Ben came home with some fish a couple of days ago, hooray!! I have been pushing off driving to the fish market to replenish our home stocks. We do trips to the Sydney fish market every few weeks, but the idea of driving two hours (one each way, I reassure you) and missing out on a quiet day at home and a nice swim in the bay has deterred me to do the trip recently…
In the fish basket, I got some deep seabream fillets and some salmon fillets. If you want to know more about the fish from our waters, the Sydney Fish Market has a published book which is quite good and a lot of information on species online.
The seabream is a very soft fillet and has a very delicate flesh. The fillets are single serve most of the time. The salmon is rather well-known, its cooking is more versatile.
Simple fish dish # 1 – Poached deep seabream with carrots
The idea of this dish is “keep it simple”! As I do not plan my meals, I had a look at what was in the fridge and those carrots were really tempting. We had dutch baby carrots and your normal carrots. The carrots are cooked slowly in a frypan with a little butter, a drop of water and a bit of salt (to taste) while the fish is poached separately in two centimetres of water with a little olive oil, rock salt and fennel seeds. We served it with a side salad (just lettuce and tomatoes with a balsamic vinaigrette. The whole is ready is less than half an hour (including setting the table).
The details of the recipe can be found HERE.
Simple fish dish # 2 – Salmon with hot and cold mix vegetables salad
This one was tonight’s dinner. There were just three of us, so one piece of salmon was enough. Again, here I am thinking of something light. To be honest I had no idea when opening the fridge door. I look into the vegetables drawer and – as we all do – rediscover its content. I then pull out a little piece of red cabbage, one Brussel sprout, a sweet potato and a few more things like herbs and a piece of a pomegranate requesting to be finished soon.
There were two cooking stages, but this time all in the same roasting dish. First, the cauliflower and sweet potato first, then the fish and a little chickpeas. And finally herbs, a few crumbs of feta and some cherry tomatoes. Over that, a dash of balsamic vinegar and olive oil, a splash of lemon and dinner is ready. A table! To my surprise the children finished it all off.
The details of the recipe can be found HERE.
