Brazilian Fish Bake from Jamie Oliver's Super Food Family Classics

Jamie Oliver’s Brazilian Fish Bake

This Brazilian Fish Bake recipe from Jamie Oliver’s Super Food Family Classics is an easy meal that the whole family can enjoy.   It’s a great healthy meal good enough for a dinner party but also easy enough for a simple midweek meal.

Brazilian Fish Bake from Jamie Oliver's Super Food Family Classics

I have been a huge fan of Jamie Oliver ever since I started cooking.   I love the fresh flavours, the down-to-earth approach and more recently, his focus on healthy recipes, first with Everyday Super Food and now his most recent book, Super Food Family Classics.

The Olympics was on when I made this dish and I was looking for a Brazilian recipe to make.   As soon as I saw the bright colours of the vegetables and the scattering of herbs over the fish I knew it would make me feel healthy and energetic.  Although unfortunately not quite turn me into an Olympic athlete!

There’s something about tomatoes, peppers, red onions and chilli peppers that just feels like summer and this Brazilian Fish Bake was the perfect summer traybake.  It’s so easy to prepare as you just need to slice the vegetables, layer everything up and put it in the oven.   My traybake was a little different from Jamie’s.   I’ve got a scallop allergy so of course I left them out and rather than using a mixture of fish and seafood I just used haddock fillets and I left them whole rather than chopping them up.  I’m sure any white fish or mixture of shellfish and fish would work well.    The other difference was mainly aesthetic.  My tomatoes were all red rather than mixed colours but I still got a lovely vibrant dish in the end.  We really enjoyed it and were almost licking the plates clean!

Brazilian Fish Bake from Jamie Oliver's Super Food Family Classics

The Brazilian fish bake recipe came from the traybakes section of the book and I did like this section.   As Little Miss Spice is about to start school, I know that traybakes are going to become very popular for tea as  I can prepare them in advance and then just put them in the oven at the right time.  And of course lots of these types of meals will have enough leftovers for another day too so are perfect for #CookOnceEatTwice.

Another recipe I made from the Traybakes chapter was the Chicken & Chorizo Bake.  It was the first recipe I made and I’m afraid I haven’t got a great picture of it but we loved it.   The chorizo sauce makes the chicken and potatoes so tasty and the children gobbled it up too.   The only issue I had was that some of the potatoes were still a little bit hard so I would cook it for a bit longer next time before adding the chicken.

chicken chorizo bake 1

One of the best things about this book is that my children were happy to try the recipes too.   They can both be quite picky and often they will just refuse to try something that I know they would like if only they would taste it.   It may be that this is just the right time and they are growing up a little.   As I said earlier, Little Miss Spice is about to start school and after the last few weeks and her growing adventurousness I am feeling quite positive that one day soon we might all be able to eat the same thing.

Another success was these smoked salmon poached eggs.   The children helped me wrap them in cling film before poaching and it was the first time in a long time that I’d been able to get Little Miss Spice to eat egg.

Salmon poached egg on toast 1

The only vegetable that Little Miss Spice will normally eat is tomatoes but she now loves chickpeas and will eat cauliflower if it’s in a curry sauce after I made this Veggie Gurkha Curry. The fact that both children will eat curries make me very happy indeed!

Veggie Gurkha Curry Jamie Oliver

From time to time I do buy rye bread but it’s not a real favourite of mine.  However, in Super Food Family Classics there are 18 variations for avocado on rye and so I did get some to make this lovely cream cheese, avocado, chilli pepper and toasted sunflower seeds combo.   I loved the topping and although I didn’t mind the rye bread, I think I’ll stick with putting it on top of my favourite seeded loaf in future.

Jamie Oliver avocado sunflower seeds and sliced chillli peppers on rye bread

These are the only recipes I’ve made so far but there are a lot more that I really do want to make. The pictures are drool-worthy and like many of Jamie Oliver’s books, I look through it and want to eat almost everything I see!

The ingredients for these recipes are easy to find in the supermarket and if you are trying to count calories or be aware of your sugar or fat intake then each recipe contains the nutritional information so you don’t have to work it out yourself.

There is also a Health and Happiness chapter at the end which explains Jamie Oliver’s philosophy and approach to healthy eating in a simple and straightforward way that makes healthy eating seem an achievable goal.

Finally I would just like to share the recipe for my slightly adapted version of Jamie Oliver’s Brazilian Fish Bake.

Brazilian Fish Bake from Jamie Oliver's Super Food Family Classics

Brazilian Fish Bake

Yield: Serves 2 - 3


  • 2/3 fillets of fish
  • 1/2 lemon
  • 1/2 lime
  • Black pepper
  • Salt
  • 1 tsp smoked paprika
  • 2 peppers (I used 1 red,1 yellow)
  • 1 red onion, sliced into rings
  • 3 tomatoes, sliced
  • 1 chilli pepper
  • 200ml coconut milk
  • Small bunch of coriander, about 15g
  • Rice (to serve)
  • Yoghurt (to serve) optional


  1. Put the fish in a bowl and grate the zest of the lemon and lime over the fish. Then squeeze the juice over the top. Add the paprika and a little salt and pepper. Rub into the fish well.
  2. Lightly oil an ovenproof dish. Put a layer of tomatoes on the bottom then a layer of peppers and onions. Put the fish on top. Top with the remaining vegetables.
  3. Pour over the coconut milk and any of the extra lemon and lime juice from the dish the fish was in. Top with the sliced chilli pepper and some of the chopped coriander.
  4. Cover the dish with foil and bake in the oven for 20 minutes at 180C. Take the foil off and continue baking for another 15 minutes.
  5. Serve with rice, a little extra coriander and a dollop of yoghurt on the side.
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I am linking this to #CookBlogShare hosted this week by Eb at Easy Peasy Foodie and to Brilliant Blog Posts at Honest Mum.

Cook Blog Sharebrilliant blog posts

Brazilian Fish Bake - A Jamie Oliver Recipe
Green herb sauce

Sea Bass with a Simple Green Herb Salsa

Sea Bass with Simple Green Herb Sauce

Sometimes the simplest ways of eating fish are the best.   It may be a clichee used to excuse a lack of imagination.  But not always.  Sometimes it’s really true.   This simple green herb salsa served with sea bass is one of the times when simple really is the best and not just a popular catchphrase.

To make the simplest things taste great it really helps to have the best quality ingredients.   In this case fresh herbs and garlic, good vinegar and of course a tasty extra virgin olive oil.  I had been sent some Italian Antichi Frantoi Francescani extra virgin olive oil and I wanted to use it in a recipe where a good olive oil would make all the difference.

Once I’d made up the green herb salsa with the oil I had a fiery, garlic and herb paste that was a perfect match for the fish but it could be so versatile.   I think it would also be great with halloumi or chicken, drizzled or dotted on a salad, or even used as a marinade.  The Antichi Frantoi Francescani olive oil has a strong green olive taste and would also be lovely for dipping bread in.   You could imagine you were on holiday in Italy even if you weren’t.

Simple Green Herb Sauce

Sea Bass with a Simple Green Herb Salsa

Yield: Serves 2


  • Large handful of coriander
  • Small handful of parsley
  • 1 clove of garlic
  • 1 green chilli pepper
  • 2 tbsp white wine vineger
  • 4 tbsp extra virgin olive oil
  • Small pinch of salt
  • 2 fillets of sea bass (or another white fish)


  1. Put all the ingredients except the fish into a food processor. Process until smooth.
  2. Taste. Add a little extra oil, vinegar or seasoning if necessary.
  3. Cook the fish and serve the salsa with it.
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I am linking this to Tasty Tuesdays at Honest Mum and Cook Blog Share at Hijacked by Twins.

Tasty TuesdaysCook Blog Share

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Salmon Miso soup

Salmon Miso Soup

Salmon and miso soup with courgette and sugar snap peas

It may not really be soup weather any more but that’s no reason not to enjoy this healthy vegetable and salmon miso soup for a light easy meal.

Don’t even feel you have to stick exactly to the recipe – any green vegetables would be fine as a substitute.   After all, I looked in my fridge and found courgette and sugar snap peas.   Had I had mangetouts and spring greens, I’d have still made a salmon miso soup.

I don’t use miso very often but I was sent some complementary Mellow Yellow Awase Miso soup and Organic Tamari soy sauce by Yutaka and I really wanted to use them together. I added a little ginger and garlic and also just a few drops of sesame oil at the end for a little extra flavour.   Just be careful not to add too much or it will drown out the taste of the miso.

I made this when my lovely husband was out as he’s not such a big fan of salmon as I am. On nights like that I really don’t want to spend all night in the kitchen so it was even better that this soup was so quick and easy to put together.  I also went to bed feeling smug and healthy, knowing that he may have had more fun on a night out, but I’d feel better in the morning.

Ingredients – Serves 1

1 sachet Yutaka Mellow Yellow Awase Miso Soup

1 tsp Yutaka Organic Tamari Soy Sauce

1 small piece of salmon

1 clove of garlic, finely sliced

Small piece of fresh ginger, sliced into batons

1/4 courgette, cut into thick batons

Handful of sugar snap peas

A few drops of sesame oil (optional)

How to Make Salmon Miso Soup

1. Dissolve the miso soup paste into 200ml of boiling water in a saucepan.   Add the ginger, garlic and soy sauce and then the salmon.   Let it simmer very gently for about 7-8 minutes.

2. Remove the salmon and add the courgette and sugar snap peas to the pan.   Simmer for 2 more minutes.

3. Flake the salmon into a soup bowl.   Ladle the miso soup over the top and add a few drops of sesame oil if you want.

I am linking this to Super Soup, hosted by Jo’s Kitchen and Recipe of the Week hosted by A Mummy Too.  As it contains lots of veggies I am also linking it to Extra Veg, hosted by Veggie Desserts and run by Fuss Free Flavours and Utterly Scrummy.

Super-Soup-e1420548258803recipeoftheweekExtra Veg

Disclosure: I received the Yutaka products for free but the opinions and recipe are my own.

pesto crusted sea bass 1

Recipe Redux: Pesto Crusted Sea Bass

Grilled Sea bass with a pesto coating

I’ve made lots of different pestos over the years.   Some of them have featured on this blog, some of them haven’t.   Until now they have all had one thing in common – cheese.   This pesto is the first one I’ve made without cheese as I was aiming for a lighter and fresher pesto recipe.

The reason for that is that this is my first month taking part in the Recipe Redux, a food blogging challenge set up by dietitians where the focus is on creating delicious but also healthy dishes.   This month the theme was double dinners and we were challenged to either make a healthy meal from the leftovers of a dish on our blog or to cook a new dish but to show how the leftovers could be used to make another delicious dinner as well.

I chose to make two meals with coriander pesto but adapted the recipe on my blog to make it less oily.  For my first meal of parmesan crusted sea bass I wanted the pesto to have quite a thick consistency so it would coat the fish like a crust, keeping the fish moist but also adding lots of pesto flavour.   This meant not adding too much olive oil to it.

It worked.   The fish was moist and the pesto made it so yummy.   Avoiding adding cheese was definitely the best option for this dish.   It just doesn’t need it – the flavours from the lemon, garlic, chilli pepper and coriander are perfect for the sea bass.  Or any other white fish you choose to use.

For my second dinner we just mixed the pesto with pasta.   As the pesto was quite thick I left quite a bit of the cooking water in with the pasta before stirring in the pesto so that the sauce would be liquid enough to coat all of the pasta and although you can’t see it in the picture further down, I then topped each plate of pasta with a small handful of grated parmesan, making a slightly richer but just as delicious pesto dinner.

Ingredients – Makes enough pesto to make both meals

Large handful of coriander including stalks and leaves (approx 60g)

50g cashew nuts

1 clove garlic, roughly chopped

1 dried green chilli pepper, crumbled

Juice of 1 lemon

2 tbsp extra virgin olive oil

2 sea bass fillets

How to Make Coriander Pesto Crusted Sea Bass

  1. Put the cashew nuts into a dry frying pan and toast them until they are turning golden.  Keep tossing the pan so they don’t burn.

  2. Put all the pesto ingredients into a food processor and blitz until everything is well combined.

  3. Put a tablespoon of the pesto on each sea bass fillet and press it down so it coats the whole of the top of the sea bass.   Grill for 10 minutes.

Coriander pesto on pasta

Click on the link below to see what other Recipe Redux bloggers have made for their double dinners.


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dukkah fish fingers 2

Cod and Dukkah Fish Fingers

Cod and Dukkah Fish Fingers

Now, before you say my fish fingers are a little messy and that I haven’t coated them very evenly I want to say that I didn’t actually make the fish fingers.   No no, it’s not just an excuse because they are not quite as pretty as they could be.  I’m actually rather proud of them even though I didn’t make them.

Well, I got out three bowls, one with flour in, one with egg and one with breadcrumbs and dukkah.   I lined them up and put a baking tray next to the last one.   I demonstrated and then I let Little Miss Spice do all the rest

She seemed to think it was a race – dipping each one in each bowl as quickly as possible and then throwing them on the baking tray.  She was like a little whirlwind but she was at least doing exactly what I’d shown her.  I have never seen anyone coat fish fingers quite so quickly.  It would have taken me far longer, although admittedly they might have looked a little neater!   however as she’s just turned 2.5 I think they are rather good.

You could of course adapt these to use any dried herbs or spices and if you make them as quickly a Little Miss Spice did, then they are almost as quick to get on the table as ready-made fish fingers.

Ingredients – Serves 2

300g cod loin

3 tbsp plain flour

1 tsp cayenne pepper

1 egg, beaten

4 tbsp breadcrumbs

2 tsp dukkah

How to Make Cod and Dukkah Fish Fingers

1. Slice the cod into strips about 2cm wide.

2. Get three bowls ready to coat the fish in breadcrumbs.   In the first bowl mix the flour and the cayenne.   In the next bowl put the egg.   In the last bowl put the breadcrumbs and dukkah. Lightly oil a baking tray too.

3. Roll the fish fingers in the flour, then dip them in the egg and finally roll them in the breadcrumbs.  Put them on the baking tray.

4. Bake the fish fingers in the oven at 200c for 15 minutes.

5. Serve with a squeeze of lemon.

I am linking these to Tasty Tuesdays at Honest Mum.   They are also my Recipe of the Week at A Mummy Too.

Tasty TuesdaysRecipe of the 'Week


Salmon miso noodle soup

Salmon Miso Soup with Soba Noodles

Salmon miso noodle soup

This is the type of meal you want to make if you are trying to be super healthy.  Just eating, even slurping it makes you feel good.   Healthy salmon, green vegetables and brown soba noodles in a miso broth.  Of course, you could use rice noodles or egg noodles instead but there’s something about brown carbs that just makes you feel virtuous – brown pasta, brown rice, chocolate cake.  Sorry, not all brown carbs, not chocolate cake, chocolate biscuits or treacle tart.  Or anything with caramel in come to think of it.

Oooops.  Now I’m stuck thinking about the wrong kind of carbs. If only they had a different name.  Well, it’s not really a problem for me, I’ve already eaten this lovely soup.  I was virtuous at the time.  It’s you I’m worried about – I don’t want to ruin any healthy eating plans you’ve got before you’ve even started.

For me, this soup was a new challenge.   I’ve made a lot of noodles soups in the past but usually with lots of chilli and garlic in.   This time I left the chillies in the fridge and decided to experiment with miso as I had a jar of Yutaka Oraganic Miso Paste I wanted to try.  I’m definitely not an expert at Japanese food.   It’s probably one of the cuisines I know least about. I rarely cook Japanese food and I don’t eat out at Japanese restaurants very often.   This means I haven’t had many miso soups and so I didn’t want the miso flavour to be overwhelming.

I don’t often do subtle flavours but that’s what I wanted this time so I just used 1 tablespoon of miso paste but you could use more or less depending on how gentle a mood you are feeling in.   I couldn’t be altogether meek and mild though and couldn’t resist throwing in some ginger and garlic and a little sesame oil on the noodles which also added extra flavour.   As I said at the start, you do feel healthy eating this soup, the miso flavour is subtle but it’s still a flavourful soup.  It might have been my first miso soup but it will not be my last.

Ingredients – Serves 2

1 tbsp Miso paste (I used Yutaka Organic Miso Paste)

1/2 tsp vegetable stock powder

Small piece of root ginger, finely diced or grated

1 clove garlic, crushed

150g piece of salmon

5 or 6 mushrooms, sliced

2 large handfuls spinach

Soba Noodles

2 tsp sesame oil

How to Make Salmon Miso Soup with Soba Noodles

  1. Put 600ml water from the kettle into a saucepan.   Add the stock powder, ginger and garlic and bring back to the boil. Lower the salmon gently into the water and simmer until the salmon is just cooked and begins to flake when you touch it with a fork.

  2. At the same time cook the soba noodles according to the pack instructions.  When they are ready, drain them, toss them with a little sesame oil and put them in the bottom of the soup bowls.

  3. Lift the salmon out of the water.   Add the mushrooms and spinach.  Cover the pan and cook for a couple of minutes.

  4. Divide the salmon between each bowl. Ladle some of the soup and vegetables into each bowl

I am linking this to Souper Sundays at Kahakai Kitchen and also to Tasty Tuesdays at Honest Mum.

Souper SundaysTasty Tuesdays

Disclosure: I was sent a free sample of the Yutaka Oraganic Miso Paste

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Crab and avocado sorbet

Crab Salad with Avocado Sorbet

Crab and avocado sorbet

I know this recipe is a little different to my usual ones.  Avocado sorbet is not something I’m in the habit of making every day, and pairing it with a crab salad is not everyday home cooking, at least not in my house.  But hey, it’s good to push yourself a little sometimes.

It’s actually inspired by a starter I had at James Martin’s restaurant at the Talbot Hotel in Malton.  I was impressed and I really liked my starter. There was something about the dish that made me want to do my own take on crab and avocado.  Now, I should make it clear that the starter I had was quite different.  It did contain crab and avocado sorbet but it also had fennel in and a few ingredients that would be impossible for me to source/prepare and so this is definitely just an inspired by dish.

I had never had avocado sorbet before but I had had avocado ice cream.   As you’d expect, avocado ice cream is very rich and creamy.  Because of the natural creaminess of avocado, this sorbet still tastes quite creamy, but it’s also zingy and fresh from the lime with just a hint of coriander.  To me it almost tastes of apple, but maybe that’s just the greenness playing tricks on my tastebuds.  It’s sweet too so you only need a small amount of sorbet with the crab.  The recipe makes much more than you will need but luckily it also makes a lovely dessert.

What about the crab salad?   Well, lime juice, chilli and crab – It’s a perfect simple combination.   What more can I say?   If you are not quite ready to whip up a batch of avocado sorbet, don’t let that stop you making the crab salad.

Ingredients for the Crab Salad

120g white crab meat

1 chilli pepper, thinly sliced, some seeds removed

Juice of 1/2 lime

1 tbsp olive oil


Black Pepper

1/2 cucumber

Ingredients for the Avocado Sorbet

2 avocados

Juice of 1 lime

1 tbsp chopped coriander leaf

80g sugar

How to Make Crab Salad with Avocado Sorbet

  1. First make the avocado sorbet. Put the sugar in a saucepan with 100ml of water.  Bring to the boil and simmer for 5 minutes until all the sugar has dissolved.  Leave to cool.

  2. Put the flesh from the avocados, the lime juice, coriander leaf and sugar syrup into a food processor.

  3. Pour the avocado mixture into an ice cream maker and leave to churn.

  4. Make the crab salad by mixing together the crab with the lime juice, chilli, olive oil, salt and pepper.

  5. Serve the crab salad with the cucumber and just a little avocado sorbet.

As this dish was bit of an experiment for me and a little outside my comfort zone, I am linking it to Our Growing Edge at Bunny Eats Design, hosted this month by Lindsey from Sneaks and Sweets. I am also linking it to Cooking with Herbs at Lavender and Lovage as the sorbet contains coriander.


Salmon Marinated in Ketchup and Indian Spices

ketchup salmon (700x539)

I’m always looking for new ways of serving fish.   I love the fact that because there are so many types of fish, it never becomes boring.   There’s always something new to discover, either a new fish or a new way of cooking it. Well, this dish just uses salmon, which is not unusual, but what is different for me is mixing spices in with ketchup to form a marinade.  I came across the idea on Goan Imports and knew straightaway that using ketchup as a base for the marinade was something I wanted to try.

I’ll admit that normally I’m not a big fan of ketchup.   I like it with chips and I use it when making barbecue sauce, but apart from that, I don’t really consider using it.   I tend to think of it as a kid’s thing.   My daughter loves ketchup though, and maybe that was why the recipe I saw caught my eye.

Now, even if you’re not a big fan of ketchup either, the balsamic vinegar and Indian spices completely change the dish from just salmon and ketchup.   In fact, even if you don’t like ketchup, you might like this, and if you are still determined not to get the ketchup out, I’m sure you could swap it for tomato puree.

Or maybe you couldn’t care either way whether this uses ketchup.   Maybe you’re just looking for a quick and tasty way of cooking salmon and getting dinner on the table so you can relax after a long hard day.   Well, this is perfect for that too.   It takes just moments to mix together the marinade and although you then have to wait for the oven to heat up and the fish to cook, it’s still a relatively quick and definitely easy dish to cook.

Ingredients – serves 2

2 pieces of salmon

2 tbsp tomato ketchup

1/2 tsp cayenne pepper

1/4 tsp paprika

1/2 tsp coriander

1/2 tsp cumin

1/2 tsp garam masala

1 tbsp balsamic vinegar

1 tbsp vegetable oil

Black pepper

How to Make Salmon Marinated in Ketchup and Indian Spices

1. Mix all the ingredients for the marinade and taste it.   Spread it on both sides of the fish and leave for at least 30 minutes.

2. Wrap the salmon in a tin foil parcel and bake in the oven at 180C for about 15 minutes.

I am linking this to Four Seasons Food, which has the theme Something Fishy for March. Four Seasons Food is hosted by Delicieux and Eat Your Veg. I am also linking to Sweet and Savoury Sundays.

fsf-springsweetsavoury sundays

baked cod with chorizo crust (500x318)

Baked Cod with Chorizo Crust

I love chorizo and have been working through my old blog posts to create a recipe index recently.   When I look at recipes in the sausage category, I see that more than half of them have chorizo in them.  It just makes everything better, meatballs, burgers, omelettes, soups.   I really should try a few variations, but let me share just one more recipe with you before I do that.

I found this recipe on the Hairy Biker’s website after realising that although I love seeing them cook, I don’t think I remember ever actually making one of their recipes before.   As there is the Hairy Bikers – Bloggers Know Best Challenge, hosted by Jo’s Kitchen, I felt it was high time I discovered their recipes in my own kitchen.   My love of chorizo naturally led me to try their recipe for baked cod with chorizo crust.  You can also find the recipe in their book, The Hairy Dieters Eat for Life.

I did make a few small changes. I used breadcrumbs I had made myself a couple of weeks earlier, rather than making the breadcrumbs as I made the dish.   I also missed out the lime zest from the crust and didn’t put as much salt in, as chorizo has plenty of flavour already.   Another change I might make next time would be to not bother with the parmesan cheese at all.   I don’t think it really adds a lot to the dish and is not really a perfect match for the lime or the paprika in the chorizo.   I also think lemon would work just as well.  As you can see, I baked some extra slices of chorizo to serve alongside the fish and also made some small spicy roast potatoes so it was quite a filling dish in the end, although I did have some lettuce too. As I said, I would make a few changes next time, but I love the basic recipe for a chorizo crust and will be making it again.  The original recipe can be seen here and the way I made it is below.

baked cod with chorizo crust (500x318)

Ingredients – serves 2

2 cod fillets

1 lime

50g chorizo

30g breadcrumbs

1 garlic clove, crushed

1/2 tbsp grated parmesan

1 tsp dried parsley

Black pepper


How to Make Baked Cod with Chorizo Crust

  1. Slice the chorizo and fry in a little oil for a couple of minutes.   Add the breadcrumbs and stir well so the flavoured oil coats the breadcrumbs.  Continue to cook for another couple of minutes.   Then tip onto a plate and leave to cool.

  2. Squeeze half the lime juice onto the cod and leave in the fridge to marinate for half an hour.

  3. Put the chorizo and breadcrumbs in a food processor and blend until it all resembles breadcrumbs.   Then add the parmesan, garlic, parsley, black pepper and salt.  Blitz again just to combine all the ingredients.

  4. Put the fish on a baking tray.   Cover with the breadcrumb mixture and press it down a little.

  5. Bake the fish in the oven at 180C for about 15-18 minutes.   Serve with extra lime wedges.



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Lemon and Parsley Sauce for Fish

I was sure I had published this post back in June as I made it just after the chicken in mushroom and parsley cream sauce, but I must have forgotten to hit publish as I just found it in my drafts folder.   The first line just doesn’t make sense if you didn’t know that!

Another cream and parsley sauce?   Yes I know, it’s been a week of cream and parsley sauces, but these were completely different dishes and this cream and parsley sauce was most definitely not over-reduced.   I erred on the side of caution and if anything, it would have been fine left to cook for just a bit longer, although that would have made it seem a little heavier.   In fact, the dish is not heavy at all and I would actually say it seems fairly light.   Yes, I did say light.  Although the dish has cream and butter in it, it also has lemon, which I always think makes a savoury dish taste lighter.

However, the lemon is the sauce is not too strong and it’s definitely not an overwhelmingly lemony dish.  However, I know some people really love strong citrus flavours and you could certainly squeeze an extra quarter of lemon  in if that’s how you like it.

I am linking this to Cooking with Herbs, hosted by Karen at Lavender and Lovage.

parlsey and lemon fish sauce (500x328)

Ingredients – served 2 (but could serve 3 easily)

150ml vegetable stock

100ml double cream

Juice of 1/4 lemon

1 spring onion, finely sliced

1 clove of garlic, crushed

Handful of parsley, chopped

Black pepper

Small knob of butter

How to Make Lemon and Parsley Sauce for Fish

  1. Melt the butter in a small saucepan.   Add the chopped spring onion.   Soften then add the garlic.

  2. Add the parsley and vegetable stock.   Let it reduce a little.

  3. Add the cream, black pepper and lemon juice.  Bring up to the boil and then reduce a little.

  4. Serve the sauce over white fish.



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