“Herb-packed fishcakes with hot lemon wedges” from “Flavour”

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I love a good fishcake and when I saw these, I was intrigued as potato did not make it into the ingredient list. I used haddock, although she said you could use cod instead. And the curry powder combined with chilli added something very interesting to the mix. Fresh, gorgeous with lemon wedges and perfectly yummy, I would make these again for sure. If you make them though, remember that you have to refrigerate them for at least 30 minutes before cooking, a step I almost forgot! It’s a lovely half an hour to drink a glass of wine and then get on with the frying part.
And see how I’ve saved you all from the terrible fish puns too! Ha!

“Herb-packed fishcakes with hot lemon wedges” from “Flavour”

“Lemon Sole with preserved lemon, coriander and capers” from “Stirring Slowly”

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Kirstin: It’s a rainy monday in August. And it’s fish for dinner!

Miles: I love fish!

Kirstin: Tom is doing that thing where he just eats because he doesn’t want to stop and talk.

Tom: That’s because it’s so yum!

Kirstin: This recipe is supposed to take only 15 minutes to cook and it probably would have if I hadn’t kept messing up. My favourite part was when I managed to spray myself with all the defrosted fish water.

Tom: Ah. That’s what you were doing in the bathroom!

Kirstin: Yes, I was washing all my clothes as they smelled of fish! Also I couldn’t make this recipe look as pretty as it does in the book.

Tom: I think that’s because their fish had more skin on!

Kirstin: I might not chop it into strips next time and just fry the fish whole. We also kept the salad separate from the couscous, but that was just for Miles.

Miles: I am hoping you make this again!

Kirstin: Oh good! So am I!

“Lemon Sole with preserved lemon, coriander and capers” from “Stirring Slowly”

“Fish tacos” from “Simply Nigella”

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Kirstin: I’ve always looked at the fish tacos recipe in Gwyneth’s book but never made it. So when I saw Nigella had done a version, I was totally up for it. There’s a little bit of faffing as you have to get a variety of small dishes ready for this, but it was totally worth it. If nothing else, for the mayonnaise/hot sauce which was divine. I would definitely consider making this again, maybe for an easy lunch with friends as things can easily be prepared beforehand.

“Fish tacos” from “Simply Nigella”

“Fish Tagine with Potatoes, Tomatoes and Olives” from “The Moro Cookbook”

IMG_6271Maureen: Fish tagine tonight, boys. What do you think?

Nicholas (11): This is good!

Andrew (15): (unenthusiastically) It’s alright.

Tim: I think it’s good. I’d give it 7/10: would eat again.

Maureen: Why such a low score? I think this is nice.

Tim: I’d prefer fish that’s been grilled, or pan fried, so it had a bit of crunch it in. Since this was steamed, there’s no crunch.

Maureen: Funny. That doesn’t bother me. I just think it’s good.

Nicholas: I’d give it a 9/10! I think it’s great.

Andrew: I’m not feeling it.

Maureen: The only problem with this was grilling the peppers was a bit of a faff.

Tim: The next time you make it, you should just use peppers that are already grilled and skinned. That would save you time.

Maureen: You’re right. I’ll do that next time. I also wouldn’t mind one of those fancy Le Crueset tagines to cook it in, but a girl has got to dream…

 

 

“Fish Tagine with Potatoes, Tomatoes and Olives” from “The Moro Cookbook”

“Salmon with Argentinian Chimichurri Sauce” from “The Art of Eating Well”

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Kirstin: So what do we all think of this then?

Ella: It needs more meat. Like, proper meat. By proper meat, I mean bacon. It needs to just be bacon.

Kirstin: Are you missing bacon by any chance, Ella?

Ella: I’ve been having four pieces of bacon every day for two weeks at Latin Camp. I am in withdrawal.

Kirstin: But we are eating healthily. So this is fish.

Ella: Bacon is healthy! Bacon is a vegetable!

Tom: I really like the sauce. What’s in it?

Kirstin: Flat leaf parsley, shallots, garlic and can you guess the secret ingredient?

Tom: Chilli?

Kirstin: Blimey, you are good! And yes. I would definitely make this again.

“Salmon with Argentinian Chimichurri Sauce” from “The Art of Eating Well”

“Mum’s Baked Trout” from “The Art of Eating Well”

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Tom: This is great. It’s like a fish with a salad inside it!

Kirstin: Your favourite salad, too — red onion and tomato!

Tom: And the fish is surprisingly substantial. There’s a lot to eat here.

Kirstin: It’s very easy to make. Super easy. One to remember next time we are entertaining vegetarians. Or anyway!

Tom: You just stuff the fish, bung everything in a pan and slam it in the oven, right?

Kirstin: Yes. But I realised there were no carbs. So I made some focaccia to go with it.

Tom: It would be good with rice. But your focaccia is yum.

“Mum’s Baked Trout” from “The Art of Eating Well”

“Pan-Fried Sea Bass, Capers and Lemon” with “Green Bean and Little Gem Salad” from “Bill’s Italian Food”

 

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Anna: I am stealing Kirstin’s photo for this post in honour of the fact I made this because she loved it so much. All I can say is that we’ve had it three times in the last 3 weeks. It is quick, delicious, super easy and perfect for these hot summer evenings. Deceptively simple but absolutely wonderful. This book keeps on giving…..

To read Kirstin’s original post click here.

“Pan-Fried Sea Bass, Capers and Lemon” with “Green Bean and Little Gem Salad” from “Bill’s Italian Food”