As I've said before we can get the freshest fish. For years I was nervous cooking and serving it to people who have been eating wonderful seafood from the cradle. But there are only so many things I can do with an organic, free range chicken, so I decided to bite the bullet and cook fish for our friends this Easter.
We bought some locally caught pollack, and I simply marinaded it in Harissa and freshly squeezed lime juice, I baked it in the oven for about 15 minutes and served it on rice with a tomato and onion sauce (such as I would usually make for pasta).
The meal was simple to produce, and lovely to eat.
NB Harissa is widely available in France, but it seems to come in huge industrial sized containers. As this marinade needs only a teaspoonful of Harissa, I bring my own favourite brand from England. It doesn't take up that much space in the car.
I do tend to take a few other foodie necessities with me such as, Marmite, Horseradish Sauce and a jar of Mince Sauce.
Next month I'll be back to baking posts, and of course trying to come up with a cake for the Jubilee. I just thought I would pop one more French fish course in today!
|A delicate, light supper|
perfect for sharing
|My favourite recipes have three or four ingredients|
|A teaspoon of Harissa and a squeeze of lime|
|Cover the fish|
|My Easter table|
|And we had sunshine, it's light outside|
|Out of the oven, and I cut each fillet in half|
|Wonderful on rice and tomatoes.|