I have not put a recipe on this blog for ages, but having experimented with some combinations of our favourite ingredients, I have produced a dish which we think we will often be eating again in the future, so I felt it was worth sharing with you all!
Any white fish should do for this recipe. The first time I tried it, I used cod, then last night I used whiting, which I filleted first. Both times we said how good it was. I have all vegetable ingredients either bottled, or in my garden, so it is easy for me!
Ingredients with optional topinambour (jerusalem artichoke) in unpeeled state - see top left insert.
White fish with ratatouille and chorizo. (for 2 people)
Ingredients
1 tablespoon olive oil.
1 large onion,
chopped.
Ratatouille. Mine is home made and I used about half of the large jar in the picture above - about 500 grams (1lb).
If ratatouille is not available, a tin of tomato pieces would probably do, but the flavour of the dish may suffer.
1 heaped
teaspoon light, soft brown sugar.
Several sprigs thyme, leaves stripped. If not available use a teaspoon of dried thyme.
1 tablespoon soy sauce.
60 grams of chorizo (we used hot, but any type will do) Cut the sausage lengthwise and then slice.
Optional - Several pieces of topinambour (jerusalem artichoke) peeled and sliced.
2 pieces of white fish de-boned.
Non stick frying pan with a lid for cooking the meal.
Method
Heat the
oil in a frying pan, add the onion, topinambour (if using) and chorizo, then fry for 5-8 mins until the onion is soft. Stir in the ratatouille, sugar, thyme and soy sauce, then bring to the boil.
Simmer 5
mins, and then put the fish on top of the sauce. Cover and gently cook for about 5 mins until the fish is steamed and cooked through.
I served it with mashed butternut (also from the garden last season), but any alternative vegetable of your choice would be acceptable.
Onion, topinambour and chorizo.
All ingredients except fish cooking for about 5 minutes - per recipe above.
I forgot to take a photo of the fish steaming with the lid on!!
But here is the final meal served with the butternut mash.
