After a hiatus of a few years, I'm trying to come back to my blog! It’s been a long time coming as many of you have requested more recipes and wondered when I will be back! I’ll try my best to write at least once a month and share with you my new recipes, tricks and everything else related to cooking, kitchen and having fun with food!
I feel I need to share with you my dislike of fish! I didn't grow up with fish, never really ate it, unless it was the breaded pieces that my mom would deep fry… so basically, it didn't taste like fish! Then I got older and started to travel. One of my first destinations was Tunisia. I went there to visit my family and I knew I was in trouble because all they eat is fish (most of their meals). Since I was raised to never complain about the food that my hosts would serve me, I ate the fish. I never really liked it, but I was being polite and respectful. But between you and I, I really wanted to eat a steak instead!
Fish was never my go-to food and then I met my husband. His family L-O-V-E-S fish. So being the smart cookie that I am, I had to adapt! I would hide the taste of fish with dipping sauce or bread, until one day, none of those things were available for one dinner. That's when I (finally) really tasted the fish and OMG it was sooooo good. It was salmon filet with some salted herbs, fennel and lemon. I was amazed, so I started cooking it myself and discovering new flavours to add to the fish! But after six years of cooking salmon and only salmon, my husband asked me to buy white fish instead. I've tried to cook sole before and it turned out disgusting… I guess I over-cooked it. It completely turned me off, so I always stuck with salmon. Anyway, as a new year rolled around, I made a new resolution that dictates that white fish will be the go-to fish! So let me share with you my new recipe for white fish that I really really really love. It’s so easy to make and so quick, you’ll be making it again and again!
For 4 portions, you will need:
- 4 pieces of fish of about 115g each (I use haddock or cod – I recommend a fish that is a little thick)
- 2/3 of a cup of Panko (bread crumbs)
- Zest of 1 lime
- Zest of 1 lemon
- 1 Tbsp of vegetable oil (may require more)
- Salt and pepper to taste
- Preheat the oven to 425 degrees
- Mix the zest of lime and lemon with the panko, add some pepper and a little bit of oil (about half a Tbsp)
- Brush the remaining oil onto the fish and add salt and pepper
- Cook in the oven for 11 minutes
- Once cooked, let it rest for 2-3 min
I usually serve it with a salad and a wedge of lemon
By the way, you can use the same directions with salmon if you prefer. Just brush it with Dijon mustard instead... It’s really good!
|Picture by Sandra Najar|