New Year, New You – ah don’t mind that nonsense, there’s nothing wrong with the old you! As for resolutions I’m making one simple resolution for 2017 and that’s to smile more. Go on smile! I read that forcing yourself to smile makes you happier and a smile is a contagious thing, if you smile at someone they will more than likely smile back, unless they’re a grouch. So new year, smilier me.
I think most of us are by now a tad worn after all the shopping and the chopping in preparation for Christmas. I was also a little deflated when I went to exchange something in a sports shop to see that the as yet unworn ‘new season’ running gear that I got for Christmas and was still at home waiting for its first outing had already been reduced. Couldn’t the retailers at least give us until the end of January before they reduce everything? It really would tempt you to just give people vouchers for Christmas so at least they will get full value and it feels like a bit of a con really.
Christmas food prep entailed a lot of peeling and chopping, so in search of a break and minimal prep I came up with this Fish Supper.
The last fish supper post I did was on hake, oven baked in a sweet tomato and thyme sauce. This is an even simpler fish supper for when you’re totally pressed for time or just too tired to chop! A couple of minutes prep. then 10 minutes in the oven et voila, Fish Supper.
You will need:
Fish fillets – I used salmon
Some oil – I used rapeseed oil
Wholemeal sliced bread (2 slices makes enough for 4-6 fillets) for breadcrumbs
Parmesan to grate
Lemon to zest and slice
Baby spinach leaves
Pre-heat your oven to 200C
Place the fish fillets on a baking tray, skin side down.
Use a mini-chopper / food processor to blitz the bread into crumbs.
Mix the breadcrumbs in a bowl with a small handful of grated parmesan.
Use a zester to zest half the lemon peel into the breadcrumbs and mix through. (Leave the remaining half of lemon peel zest to mix through creme fraiche for garnish.)
Use a pastry brush to lightly oil the top of the fish fillets.
Press a small handful of breadcrumb/parmesan mix onto each fillet to cover the top.
Bake in the hot oven for 5 minutes, reduce heat to 180 and bake for a further 5 to 10 minutes depending on thickness of fish fillets you use. You can check they are cooked by cutting through the middle of one and pressing your finger into the centre, if piping hot to touch then they are done!
Serve on a bed of baby spinach with lemon slices and some creme fraiche mixed with lemon zest.
‘Til next time, Sheila