Red mullet fillets with Provençal tomatoes

Well, it has been months since I posted anything here so I thought that I really ought to do something to remedy that and here is something delicious. 

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Cod loin with caper butter sauce

Cod is a fantastic fish to eat but it is generally just used for deep-fried battered fish and chips in this country which, nice though it is to eat occasionally, is a pretty unimaginative thing to do with a nice piece of cod.

Chicken schnitzels with lemon and caper butter

Regular readers of this blog will no doubt know that I love cooking and eating breaded fried meat items. Goujons, escalopes, tonkatsu, schnitzels,

Sea bass fillets with brown shrimps and capers

Farmed sea bass is widely available these days and isn’t really that expensive.

Dover sole with capers

 

Dover sole is a nice fish, with quite firm, meaty flesh and very few annoying small bones. It isn’t the cheapest fish around, but is worth the money.

Mackerel fillets with a tomato salad

Mackerel fillets with a tomato salad, a photo by La belle dame sans souci on Flickr.

I’ve posted this in response to people who have said all my fish pictures are of live ones, instead of ones on a plate!

This is not the most elegant dish, the skin should ideally have stayed in one piece on the fish, but it was delicious.

The fillets were simply fried in a pan with olive oil, skin side down for about 3 minutes and then flipped for the last 30 seconds.

The salad is a simple affair, thinly sliced tomato with a dressing of olive oil, red wine vinegar, salt, pepper, a pinch of sugar, chopped shallots and capers.

You need the acidity of the dressing and capers to balance the rich oiliness of the fish.

Calves’ liver

I saw this in the butcher and had to buy some.

Simple is best, because calves’ liver is a great ingredient. It doesn’t need to much done to it.