Tuesday, 31 March 2009

32. Fast Roast Fish with Anchovies (Fast Food)

My mum made this a couple of weeks ago and gave it the thumbs up, so I was looking forward to trying it. It's nice and easy to throw together - you toss some red onion, cherry tomatoes, mixed olives and lemon wedges in olive oil and balsamic vinegar, then roast for a quarter of an hour before topping with your choice of white fish and a couple of anchovies and cooking for another ten minutes. Finding myself tomato-less (do you see a theme emerging of late?) I stuck the onions and lemon in the oven by themselves, dashed out to buy cherry tomatoes, then frantically grilled them to soften them a bit and added them to the tray when the fish went in. (Extremely minor) disaster averted! The oven did make disturbing banging sounds at regular intervals, but all things considered that's an improvement on its usual habit of springing open at random moments. Once time's up you finish the dish off with a grind of black pepper, a scattering of parsely and a drizzle of balsamic vinegar. And, if you're hungry like us, you serve it up alongside a mound of golden cubes of baked polenta.

Tasty indeed! I used cheap anchovies, which were a little bit tough, but other than that everything worked really well together to create a flavoursome dish. And the polenta was, in my intermittently humble opinion, a perfect foil for the fish and vegetables.

Mike says: "Doesn't this one look like a good plate of grub? I remember my favorite part being the polenta which wasn't actually in the recipe, but it did complement the fish really well. The anchovies were the secret to this one, I can't remember what the white fish actually was but then white fish has a tendency to taste of not all that much, so the anchovies added back some taste tingle."

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