I missed out on last week challenge that I hope to make up for soon. I was pretty determine to cook up something for this week’s challenge. But after a night and early morning of eating, drinking and laughing with the girls, I almost changed my mind. The bed and not the kitchen was my best friend. I did eventually drag my sorry self into the kitchen.
The Silver Spoon cookbook was opened in front of me but nothing much was being absorbed. This simple recipe has only 4 fresh ingredients. Even that proved to be too difficult for me at that point of time. There is a lot of adaptation in this recipe. I just chopped and changed it as I went a long. It was also a timely challenge as I present to you the first lemon from the garden!
- 800g monk fish fillet
- 1 clove of garlic
- 2 lemons
- 8 cherry tomatoes
- 40ml of olive oil
- Oliviers & Co Olive oil with Mandarin for drizzle
- Heat up oven to 180C. Cut the monk fish fillet into even size pieces
- Slice one of the lemon thinly and juice the other
- Place half of the thinly sliced lemon on the bottom of the baking tray. Place the fish fillets on top. Add thinly sliced garlic on top of the fish.
- Squeeze the lemon juice into the prepared fish. Add the rest of the sliced lemons on top of the fish. Throw in the cherry tomatoes. Season with salt. Pour olive oil over the try and place it into the oven for 30-40mins
- Check the fish is cooked by using thin wooden or bamboo skewer and inserting into the thickest part of the fish. If it comes out clean, it is ready
- Drizzle with the mandarin infused olive oil or other slightly fruity olive oil. Sprinkle some chopped young spring onions and parsley. Serve hot
I love this new and rather expensive bottle of olive oil. It is fruity, spicy and tangy. All you need is a couple of drops and makes so much difference to the dish. The flavour was clean and had a nice lemony tang to it. We thought it was going to be quite bland but it was actually pretty tasty. Simple, fresh and a definite healthy dish!
Did you have a good easter?