I don't often post recipes for fish, (Smoked Salmon doesn't count.)
I have to struggle each week to cook fish.
Not with myself; with mon mari.
We have fish or seafood every Friday.
No, not because of my German Catholic childhood….
Because I like fresh fish and I normally do the shopping on Thursday or Friday.
I cook it on Friday, because I make a first course on Friday.
That way mon mari doesn't have to suffer unduly from the dreaded fish.
Why, you ask, do I fix fish if mon mari hates it so?
Because it's good for him, naturally.
And because he doesn't hate it as much as he thinks he does.
It's more that he hates the idea of fish.
He's perfectly happy with any kind of shellfish; loves crustaceans and likes most cephalopods.
He's okay with big fish: loves salmon, likes swordfish and will eat tuna.
He absolutely abhors anything that can possible have a bone in it; which pretty well eliminates the rest of the aquatic world.
We live in a Mediterranean country. The Mediterranean countries are very big on fish.
In both Andorra and France, the supermarkets have huge fish counters, with several people working, skinning, scaling, gutting and filleting the fish to order.
It always looks so wonderful – from the tiny fresh anchovies through the sardines and trout to the sole and turbot. (I draw the line at monkfish – that is one ugly fish).
About every 3 months or so I deviate from the shrimp/scallop/salmon rotation.
I'm always happy with it – think Sole with Browned Butter and Capers.
Mon mari gets 1 bone and it's over for the evening.
This was one he liked – it was the 'back' of cod, whatever that means, but no bones.
For the record: he loves fish sticks….
I was happy – green garlic, Greek olives and cherry tomatoes? What's not to like?
12oz (350gr) cod, halibut, or other firm, white fish
2 tsp olive oil
2 tsp lemon juice
4oz (120gr) cherry tomatoes about 1 cup
4 green garlic or 3 green onions and 1 clover garlic
12 black olives (1/4 cup) I used dry-cured Greek olives
1 tsp Herbes de Provence
1 tbs oil
Place fish on a baking sheet. Mix 2 tsp olive oil, 2 tsp lemon juice, Drizzle on fish. Bake fish, 400F (200C) for 15 – 20 minutes, depending on thickness, until done. Fish is done when it starts to turn opaque and flakes with a fork.
Trim and slice green garlic, using as much green as you can. Pit olives if needed and roughly chop. Cut cherry tomatoes in half. Heat a medium skillet over medium heat. Add oil, green garlic and sauté 2 minutes. Add olives, tomatoes, thyme and heat through. The tomatoes should just start to soften.
Spoon over fish and serve.
for April 23 we have Steamed Globe Artichokes with Mayonnaise, Asparagus and Avocado Salad, Barbecued Pork Tenderloin, Chicken with Ginger Peanut Sauce on Spinach…. All
easy, all delicious and all for two!
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