Cod with soy-sauce, butter, chili, garlic and lots and lots of parsley
This is a fresh and easy way to prepare cod or other white fish fillets. Buy the freshest fish possible- preferably from a proper fish monger who can tell you exactly where and when the fish is caught.
What you need and how to prepare it:
- fillets of cod, skin and bones removed
Pour coarse sea salt on one side of the fillets. Leave for 15 mins. Rinse, pat dry
and put more salt and pepper on both sides of the fish fillets.
Pan fry the fish in oil for two minutes. Turn the fillets around and add:
- a knob of butter
- soy sauce
- chopped shallot or spring onions
- chilli, chopped
- garlic, chopped
Fry for two more minutes, while basting the fish with the juices. Add:
- lots of chopped flat-leaf parsley
Put a lid on and leave for five minutes off the heat.
Today, I served it with Stir fried cabbage and green beans, and organic jasmine rice.
Warm salad with spinach and lentils
Today, I had a fridge full of half-eaten vegetables. I am not great with left-overs, so I’m on a mission to be better at using up food that I have in the fridge instead of always shopping for more. This is what I had in my fridge today, but you can use whatever you have in yours. I would always use lentils, spinach and chili, apart from that- knock yourself out! 😉
Chop finely and fry quickly in a pan:
- red onion
- zucchini (squash) – put half in the pan now, save the other half for later
- yellow pepper
Add to the pan just before serving:
- cherry tomatoes, halved
- lentils, cooked and rinsed
- the other half of the zucchini, finely chopped
Fry for a few seconds- until the spinach has just wilted. The zucchini should be crunchy!
- Soy sauce
- a little bit of Mango Chutney
- lime juice
- coriander, chopped
- salt and pepper
Mix, taste and pour over the salad.
Today, served with grilled chicken, but is just as good on it’s own, or with fish or good bread.