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March 15, 2009

THE BOOYAH COOK: BAKED FISH

Yerrrr… so now we have this thing on Friday night’s at my house called ‘Family Dinner’ only it isn’t really a family dinner because we aren’t family, but we do it cause we are homeless or orphans or new to London and we eat food together in the really Australian / European way which a few decades ago, the British also did. But now they don’t so much cause the most organised meal of the week happens to be a Sunday roast which doesn’t count.

Anyway I really wanted to make mussels at the last Family Dinner, only when I went to the shop, there were none there. Mussels are super easy, so we will come back to this another time. BUT I went into a tailspin at the supermarket cause I hadn’t planned and alternative, I was fucking dead tired and wanted to die. Hmmm… With some quick thinking I came up with the ultimate solution: BAKED CHERMOULA FISH!!!

Chermoula is a middle Eastern thing and can be used for Lamb as well. You can marinade a piece of fish with it and fry it too.

INGREDIENTS**
1 bunch of coriander chopped finely as you can be bothered
1 bunch of flat leaf parsley chopped finely as you can be bothered
6 cloves of garlic [or less]
1 tablespoon cumin
1 teaspoon coriander
1 tablespoon paprika
1 big pinch cayenne
Juice of 2 lemons or 150 mls vinegar
300mls olive oil

Beat all the ingredients together. Marinate the fish for an hour. Cook the fish. [Details to follow]

** With the ingredients list, you can freestyle to whatever is in the cupboard. I had no cumin so I skipped it and no cayenne but I had some green thai chilli.

I reckon you could keep the parsley, but use basil, garlic, lemon, red pepper, pine nuts or slivered almonds for pseudo Italian style. Or pan-asian and have coriander, parsley, lemon grass, chilli, lime etc. You get my drift.

SO IN THE CASE OF THESE BAKED FISH!
I used rainbow trout cause they were only £2.03 each and were already gutted. For each fish, I got a sheet of aluminium foil, drizzled some oil with my hands over it. Then I lay the fish on the foil, spooned some of the marinade inside the fish, and a bit on the top. Then I wrapped the fish up kind of loose in the foil, but tight enough so juices wouldn’t go everywhere. I did it two more times and put all three on a biscuit tray side by side. I left them for about 40 minutes to let the flavours ‘vibe’ and then baked them in the oven at Gas Mark 6 [is that like 190 degrees centigrade or 200?] for 25 minutes. Then I put them on a big plate all together and impressed the Family Dinner guests with the big fish platter and I felt like a total expert. We ate them with rice and salad.

BOOYAH!!!

The next day, after another Xi Gong class which I have to say I am really into, V and I went to the Highgate Cemetery for a walk – WASN’T THE WEATHER AWESOME TODAY.

Here is a nice picture we took. I have been trying to coax the Cardinal into something like this, but it never happened. Not sure what I have been doing wrong… I’ll keep trying.

Oh and if I might say, the other time in my life which I am enjoying IMMENSELY is Lady’s Night where like a fake family we sit down and have a nice dinner together which somehow always ends up with Pippa pulling this face:

Not sure why.

And if only Pippa’s knees weren’t so pressed together!

Anyway I want to be in bed asleep now dreaming of other lovely things. I think next family dinner the french man is going to cook toad in the hole as a cultural experience for V.

xx Lektrogirl

P.S. UBM coming soon!

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