Friday, 15 April 2011

An apology, and a special treat.

I've not been posting lately, and for that, I'm sorry, oh imaginary reader. My only excuse is that April is a terrible time of year. For students I mean.

Since I'm studying full time, but also working in a University, I'm acutely aware of the academic calendar. Easter-time is always manic, with late nights in the library, huge piles of exam timetables and mountains of essays to get through. This week I've written three, and I've not got a big workload.

But I'm sorry, reader, to have let you down. It's been beautiful and sunny in Britain, spring is finally here. We seem to have all spent the last couple of weeks in parks and green places, desperately trying to soak up as much sun as is humanly possible. We're such stereotypes aren't we?

So I expect everyone's been cooking beautiful spring-y dishes and I've not been here to jump in with a recipe or two. I'm sorry, but I will be updating you on my kitchen antics in the next few weeks, I promise.

So just a quick one for today, and it's a fish recipe. Fish is a bit of a treat for Mr Meat and myself, it's terribly expensive lately, and there are rarely leftovers, which I don't love. It's a very important part of our diets though, and it would be stupid to turn down all of the brain-assisting properties offered by our fishy friends at this terribly academic time of year. So if you've splashed out on a lovely bit of fish, here's a way of really showcasing it's freshness and it's fishiness.


Simply cooked fish

A beautiful bit of white fish, (I used one 400g bit of cod, which I cut into two bits for me and Mr Meat)
A lemon
A bit of butter
Root ginger

Although it's not an ingredient, you need some tinfoil or greaseproof paper for this.

Pop your bit of fish onto a square of tin foil or greaseproof, about a foot across. Grate over some salt and pepper, squeeze over the juice of a quarter of a lemon and top with a couple of slices of lemon, the chopped up ginger and garlic and a slice of butter, (I used olive oil in this picture because I'm on a health kick, but butter is tastier).

You know that dinner will be brilliant when it looks that beautiful and the process is so simple.

Crunch up the sides of the wrapping, whether it's tin foil or greaseproof. Screw up the edges nice and tight; you don't want any of the steam to escape when your dinner is cooking.

Give it 20 minutes in the hot oven, the fish should be crumbling and flaky. Delicious. Serve with salad and new potatoes. If you've paid around £4 for the piece of fish, like I did, then I think it's important to cook it in a way that shows off the flavour and freshness of it. 

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