Wednesday 9 December 2015

Good Old Favourites #4

This series of recipes needs to tick the following boxes:

1.      Good – Fairly healthy and good for us – low carbs, high veg, no sodium and no sugar being my mantras

2. Old – It must have been made often enough in our house, that the recipe can be remembered off by heart.

3. Favourites – it must pass the teens taste test. (which is more difficult than it sounds, especially if 1. and 2. are ticked)

So #1 was Butternut and Mushroom Lasagne, #2 was Chicken Pie, #3 was Beef Stroganoff, which means we are ready for a meal that contains Fish.

Let me be clear…Fish is never considered a favourite in our house. You can replace “Eggplant Casserole” in the following Calvin and Hobbes with “Fish” and you’ve pretty much got our house sussed.

Except they (all except me) don’t call it Fish, they call it “fush”. I think they’re trying to prove that they don’t like it. (And they know I HATE them saying it like that.)

So this is not a favourite, but it is the Favourite Fush recipe.

Crumbed fish and baby vegetables

Roasted Vegetables

8 baby onions, peeled
4 baby marrows
1 aubergine
16 small tomatoes
150g baby mushrooms
90 ml olive oil
black pepper and herbs
1 garlic clove, crushed
20ml balsamic vinegar


600g Hake, or Kingklip
100ml flour
1 egg
100g fresh breadcrumbs
10 ml butter


Preheat oven to 180 degrees.Cut onions in half, Slice marrows into 2mm legnthways pieces. Slice aubergines. Sprinkle slat over aubergines and set aside for 20 minutes. Wash salt off aubergines, and pat dry. Arrange aubergine slices on a greased oven tray. Drizzle with olive oil, garlic, and black pepper. Arrange rest of vegies in second oven tray, drizzle with olive oil, black pepper, garlic, herbs. Bake aubergines and veg for 20 minutes. Add balsamic vinegar to mixed vegies and return all to oven for another 5 minutes, or until cooked through. Leave to cool.

Dip defrosted fish into flour, beaten egg, and lastly breadcrumbs. Heat butter in a pan on stove and fry the fish for 2 minutes on each side until golden.

Assemble on a platter and garnish with fresh herbs and lemon wedges.

More recipes.

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