Cod with garlic, white wine and tomato

Tags

bass, black cod, cod, fish, garlic, halibut, oven baked fish, white wine

Another easy, quick and healthy recipe that is simply bursting with flavour. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. I recommend cod or halibut, black cod or striped bass. This dish can be done with fish fillets instead of steaks if you prefer.

Serves 2

Ingredients:

2 fish steaks, about 200g / 7oz each
2 medium potatoes, peeled
2 cloves of garlic, thinly sliced
1 sprig of fresh, flat leaf parsley, chopped
60ml / 1/4 cup dry white wine
1 tablespoon tomato concentrate
Olive oil
Salt and freshly ground black pepper

Preparation:

Cook the potatoes whole in boiling water for about 25 minutes
Preheat the oven to 200C / 400F
Pour about 1/2 tablespoon of olive oil into the bottom of an ovenproof dish that can fit the fish side by side
Add the fish steaks
Season with salt and pepper
Place the sliced garlic and the parsley on the fish
Drizzle with olive oil
In a small bowl mix the tomato paste with the white wine and pour over fish
Bake for 15 minutes, basting once or twice with the wine and tomato mixture
Once the potatoes are cooked, cut into even slices and divide between the warmed serving plates
Place on top of the potato slices, a piece of fish
Divide the leftover liquid between the two plates and serve immediately
Enjoy!

 

 

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Moules Marinière

Tags

cream, french classic, garlic, mussels, parsley, wine

Mussels with wine, cream, garlic and parsley. A quintessential French bistro dish.

Examine mussels before using. If they’re gritty or have lots of beards (it’ll look like bits of hair coming out from between their shells), scrub them well under cold water and pull out the beards by grabbing them and pulling towards the hinge-end of the mussels. Farm-raised mussels are generally quite clean when they are sold. Discard any cracked mussels or open mussels that don’t close when tapped with another mussel.

Serves 2

Ingredients:

3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
1 kg / 2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty baguette, to serve

Preparation:

Heat the olive oil in a large pot over medium-high heat
Add the shallots and garlic and cook until softened, about 5 minutes
Add the mussels, wine and butter, and season well with salt
Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 5 minutes
Add the cream and the chopped parsley and remove from the heat
Spoon into two large warmed bowls and serve with lots of crusty bread
Enjoy!

 

 

 

Aubergine / eggplant with garlic and fresh herbs

Tags

Aubergine, eggplant, garlic, herbs, summer recipe

 Aubergines are in season at the moment and can be found at all the markets in abundant quantities. They vary in size from small to medium; in France fruit and vegetables are prized more if smaller as they usually are much tastier than the large-sized examples we are used to find in the US. Every magazine I buy has loads of recipes for aubergines, courgettes, tomatoes, peppers etc. and so today when I did my shopping at the market, I picked up a few aubergines and decided to cook them for lunch with a roast chicken. This is a very easy and quick recipe and very tasty.

Aubergine with garlic and fresh herbs:  serves 6

Ingredients:

3 small to medium aubergines

6 cloves of garlic, crushed

olive oil

rosemary

Salt & black pepper

Preparation:

Preheat your oven to 210 Celsius /450 Fahrenheit

Rince and dry the aubergines

Remove the ends and without peeling, cut into thick slices

Place on a baking sheet next to each other

Brush the slices with olive oil

Sprinkle the garlic evenly on the slices

Add pepper and the fresh rosemary

Place in the oven for 20 minutes

Sprinkle with parsley and chives (optional)

Enjoy hot or cold!