Something has changed.
I’m not the person I was. Once I was afraid, but now I stride fearlessly into the kitchen, spatula swinging brazenly, ready to take on whatever fishy challenge faces me.
This time, when my delivery of lovely, thick REGAL FISH Haddock fillets arrived, I didn’t stare at them in confusion. Instead, ideas started pinging through my head, like a pinball in a machine.
That first night I made a herb butter – creaming butter, finely chopped parsley, and pepper and salt – and spread it over the fillets. Then I baked them in the oven for 30 minutes, and served with roasted tomatoes and courgettes.
I had enough left over for another dish, so two nights later I marinated raw prawns in olive oil, crushed garlic, salt and pepper. I wrapped the Haddock fillets in tin foil, sprinkled soy sauce over them, drizzled in some water, then sealed the package.
I steamed them for 25 minutes, until the fish was white and flaked apart. Then I quickly pan-fried the prawns until they turned pink. I plated up the fish, topped them with the garlic prawns, and served with brown rice.
And they both tasted utterly delish *beams proudly*.
www.fishisthedish.co.uk; www.regalfish.co.uk
• the Regal Fish pack was provided to cook, and review
I have to admit that I am a bit nervous of cooking fish – which is a shame as we don’t eat meat. On the one hand it’s so easy to cook but, on the other, I’m scared of it coming out fishy-tasting with hidden bones and – even worse – fatty. And yet, when someone else cooks it well, I love it! I need to get over this phobia.
Wowsa looks delicious. My husband’s a pescetarian so it’s fish, fish, fish in this house! x
Those look great. xx
FYI, I bought fish today – no idea what type as the packaging is in Hebrew. I think one is a cod like fillet and the other package is sardine fillets (without the flavouring you get in the tins). I’m going to try your top recipe with the white fish (cod? or it could be what they call Nile Perch).