My cold has disappeared! This is most exciting. I woke up with a clear head and generally sunny outlook on life. Funny how the day after a cold can do that to a person. So dinner was nice and healthy. And I hadn't even thought about the slight nod to British cuisine until Phil said "it's like the healthiest fish and chips ever". Agreed and noted.
Healthy Fish and Chips
I found this recipe in delicious magazine a couple of months ago. But, had I read this recipe about a year ago, I would have said NO and turned the page. Because I loathed fennel. But my tastebuds have done a bit of maturing this year. And this dish would SUCK without the fennel seeds. The amounts listed here perfectly serves 2.
- 2 small sweet potatoes
- 1 tsp fennel seeds, slightly crushed
- 2 sea bass fillets (skinned)
- olive oil
- Heat the oven to 400F.
- Cut the sweet potatoes into large wedges, and blanch in boiling water for 5 minutes. Drain.
- Put the potatoes on a baking sheet with a drizzle of olive oil, half the fennel seeds, salt, and pepper.
- Roast for 15 minutes until just tender.
- Season the fish and sprinkle over the rest of the fennel seeds and 1 tsp oil. Add to the tray and cook for another 5 minutes.
- Serve with green salad. (The salad above has watercress, spinach, tomato quarters, snap peas, and cashews, with a homemade vinaigrette)
I am a big sweet potato fry fan - maybe just a sweet potato fan in general. And the fact that this dinner can be ready to eat in less than 30 minutes makes me grin from ear to ear. Nothing beats a quick, yet still tasty, and HEALTHY (bonus!) dinner.
Lesson learned: Cook this more.