Ugh I am getting old. Forty three this week. Its been a crazy year and I just hope this year is a little less stressful. Tilda in her usual tactful way, gave me a hug on my birthday and then pointed out the grey in my hair and also the wrinkles around my eyes, as she said “Mummy I don’t want you to die”. Well at least this one isn’t wishing for my early demise…
I have been cooking a lot of seafood this week. There is the most fabulous Fishmonger near me on Broadway Market. Fin and Flounder. They have a wonderful selection of fish, the kids love to pet the live crabs, langoustine and lobsters. I however stock up squid and mackerel and a bag of mussels.
I know a lot of people have a fear of dealing with seafood. I get it, all the bones, weird looking creatures in shells etc. I love cooking seafood. Mainly because it is so bloody quick and in my house if you don’t get the food on the table fast you run the risk of having an arm chewed off!
This week I cooked mussels, the usual way (butter, onion, white wine, bit of parsley) They are eaten like candy by my kids. I served them with some left over couscous. The squid was cleaned by the lovely (very tall) fishmonger. I cut the squid into strips battered with a simple tempura batter, deep fried and fed them to hungry hoardes.
Mackerel I think is my favourite fish. It is cheap and delicious and so very good for you. I simply grill it, pan fry it or chuck it in the oven.
I also can’t stop making Sushi this week, so all in all its been a pretty fishy week.
I leave you with my lime and chilli mackerel recipe and also some pics. Oh Tilda decided the umbrella that she got for her birthday should be used all the time, in the car, whilst eating and last night I popped into the kids room and she was asleep with the umbrella up over her head!
Have a fab week!
Baked Mackerel with Rosemary Roast Potato’s and Roast Pepper Puree
I could eat Mackerel everyday in every way. It is I think one of my favourite fishes. This is a really simple dish. Mackerel really lends itself to strong flavours such as chilli and lime. I cook it also with Harissa. The pepper puree came to me because I had a couple of peppers hanging around the fridge which I had taken a quarter out of. To be honest I thought the dish needed another colour to compliment the shot at the end. I know that is not how you should make up a recipe but, thats me. It really really works though. The sweetness of the peppers and the chilli lime on the fish is divine.
For the Fish
- 6 fillets of Mackerel (your fishmonger will happily do this for you)
- Juice of 1 lime
- half a lime (cut into small wedges)
- 1 or 2 small red chills diced
- splash of olive oil
- salt and pepper (of course)
- 500g of new potatoes cut into small chunks (about half inch)
- 2/3 sprigs of rosemary (finely chopped)
- Olive oil (enough to thoroughly coat the potoatoes
- salt and pepper
Roast Pepper Puree
- 3 bellpeppers (I used a red, yellow and orange) don’t use the green ones
- Splash of olive oil
Serves 4 people
Turn on the oven 190C
Place you fillets skin side down in oven proof dish. Scatter the chilli and lime chunks over the fish and squeeze over the lime and drizzle with a little olive oil. Season with the salt and pepper. Cover and put in the fridge while you prep the potatoes.
Chop the potatoes into smallish chunks and put in a roasting dish, scatter the rosemary over and season liberally with salt and pepper, drizzle olive oil over and mix thoroughly. Place in the oven.
Take the Peppers place on a baking sheet and drizzle with a little oil, put them in the oven too.
The potatoes should take about 45 mins. The peppers 30 mins. Take the peppers out when they are very soft and beginning to blacken a little. Put the fish in the oven, uncovered Let the peppers cool a bit, peel of the skin.
Put the peppers in a bowl with a drizzle of olive oil and whizz with a hand processor (I can never remember the name). If you don’t have a processor, just really chop them up finely and then add the olive oil.
Cook the Mackerel for about 15mins, check the flesh is cooked using a fork. I sometimes finish it off under the grill for a couple of minutes just to colour and caramelise the lime a little.