Friday, August 13, 2010
FANCY SOME FISH?
Our rosemary plant is running amok, so I decided to use up some on dinner (talk about a drop in the ocean!!). I had forgotten about using rosemary skewers when baking fish, until K. served it to us recently. It is a fantastic way to infuse a subtle flavour into the fish, looks great and is really easy to prepare in advance.
I used monkfish and cherry tomatoes with the skewers - monkfish is a wonderful choice for this dish as it is more robust then most other white fish (cod, haddock, hake etc.) but still has the delicate flavour that works so well. That said I would imagine that prawns or salmon would also be wonderful treated in this way.
I used a picture of the uncooked fish to give a better idea what size to cut the pieces. Other than that there is no recipe necessary. You just use one skewer per person, and thread them with alternate pieces of fish and tomatoes. Drizzle with olive oil, salt, pepper and a little lemon juice, bung in the oven for about 15/20 minutes (I imagine it would be very good cooked on the barbie too) and serve.