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. Continue reading

Halibut steak with prawns

This is a decidedly non-Christmassy plate of food, which is a good thing before the meaty excesses of the next few days. Continue reading

Baked sea bream with potatoes, tomatoes and white wine

Baked sea bream

This is a nice way to cook a whole fish per person.

The ingredients are:

1 sea bream per person,
Pre-cooked sliced new potatoes
Sliced red onions
Sliced tomatoes
1 glass of dry white wine (I used Gros Plant du Pais Nantais)
Slices of lemon, cut into half moons
The juice of half a lemon
Olive oil
Salt and pepper
Herbed olive oil

For the herbed oil, I mixed a teaspoonful of pistou (you could use pesto, or whizz up some basil leaves with oil in a blender) with some extra virgin olive oil.

In an oven-proof dish, layer the potatoes, onion and tomatoes and season.

Make a few slashes on one side of the fish and put a half slice of lemon in each slash. Put the fish on top of the vegetables. Season again and pour over the lemon juice and wine.

Then drizzle with olive oil and bake in a 170C oven until the fish is cooked.

Serve in a shallow dish, to take the juices, drizzled with the herbed olive oil and garnished with chopped parsley. Aioli would work well with this and a glass of the same wine you cooked with would be even nicer.