This post could also be called: “The Perennial Favourite of Fish Friday.”
When I first paged through this cookbook, I knew right away this dish was not only going to get made, but would be universally loved at the table. There’s so few times in life that you’re dead certain that you’ll be right, but this was one of the times. The reason I knew this was because I make a variation of this all the time.
The roots of this Fish Friday Favourite come from Gwyneth Paltrow’s second book, “It’s All Good,” which [GASP] I now know was FIVE years ago. Time flies. Anyhow, at the time, I sold the recipe to the boys by telling them it was from Pepper Potts, the character she plays in the Iron Man and Avengers films. This was so long ago that stating that fact was enough to sway them to try it. These days, I can tell you, citing Pepper Potts wouldn’t work, because as savvy teenage boys/young men (apply where appropriate), subterfuge with food is now nearly impossible to pull off.
This version from Alison Roman, in fact, is slightly better. It was easier to do, it was tastier and most of all, I didn’t have to feel guilty for using regular bread crumbs rather than the gluten free ones called for in Gwyneth’s original recipe. Trout is also a great fish as not only is it very tasty, but it’s also much more affordable [read: cheap] and sustainable than some other types of fish, which is why I like to buy it so much.
Will I make this again? Yes. Again and again and again. Because I already do.
Note: Unlike the previous post, I didn’t have a problem with the American spelling of Mom, since I use that all the time, still. Lifetime habits are hard to break.
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.
Maureen: Fish Friday! (Editor’s Note: This is another Fish Friday special, but as we have no Fridays left this month, I’m posting this on a Tuesday.)
Tim: What is it today?
Maureen: Trout again. I’m becoming a big fan of trout. I have to say, when I bought it for the first time a few months ago, I thought it would be all fishy and not very good. How wrong I was. It’s got a lovely taste and not at all fishy.
Tim: And no air miles! Where is this rainbow trout from?
Maureen: Hampshire. Also, it’s very, very, cheap, particularly when you compare it to other more popular fish. All four fillets cost me only 7 quid. What a bargain. What do you think?
Tim: This seems an awful lot like that other fish we had with breadcrumbs.
Maureen: That’s a Gwyneth recipe, and now a firm family favourite. This one is different in that you roast the butternut squash and potatoes for 50 minutes, then you add the fillets with breadcrumbs for the last 12 minutes. Also, you’re supposed to add oats to the breadcrumbs, but I only realised that at the last minute and we didn’t have any, so that didn’t go in.
Andrew (14): I like it.
Nicholas (10): I’m not that hungry.
Maureen: I think we probably will have this in the future, though I imagine that it would be a combination of the Gwyneth recipe– using her method for the breadcrumbs– and this Jamie one– using his method of roasting some veg and potatoes first. Then we’d be on to a winner.