Category Archives: Fish

Baked rainbow trout, fresh garlic bread and ratatouille

This sounds fancy, but it’s not- it’s quick and yummy. You could make it from scratch and it would be even tastier, but would take much longer. AsĀ  usual, here is the busy Mummy’s version, which shouldn’t take longer than 30 minutes.

Serves 2 adults and 2 toddlers

Ingredients:

Sea salt

2 whole rainbow trout

Ready-made, fresh, wholemeal pizza dough or ‘just add water’ pizza base mix, prepared as per packet instructions

3 cloves garlic, peeled and cut into thin slices

1 large sprig rosemary

200g grated cheese

Olive oil

1 tin ratatouille (400g ish)

Method:

1) Cut the heads off the rainbow trout and discard. Then place in a roasting tin and sprinkle with a little sea salt. Bake in a pre-heated oven at 180 degrees Celsius for 25-30min, or until the fish is soft and flakey.

2)Lightly oil a large baking tray. Then sprinkle with plain flour. Press out the pizza dough until it is about 1.5 cm thick.

3)Dot the dough with the slices of garlic. Pick leaves off the sprig of rosemary, and dot in between the garlic, pressing gently into the dough. Sprinkle with a pinch of sea salt. Then drizzle a tablespoon of olive oil over the pizza and top with the grated cheese.

4)Bake in the oven with the fish for around 15min, or until the cheese is bubbling and the crust risen and lightly browned.

5)Heat up the tin of ratatouille as per the instructions on the tin.

6)De-bone and flake the fish. Serve with the ratatouille and wedges of the fresh garlic bread.

Sea Bream (or Bass) oven steamed

For this recipe you can use either Sea Bream or Sea Bass, whichever is more readily available. It’s ideal for a quick, grown-up supper and super tasty. I wouldn’t recommend this for kids though, as these fish have lots of bones.

 

Ingredients:

1 whole Sea Bass or Sea Bream per person

Some white wine

Salt and pepper

Garlic granules

Chilli powder

 

Materials:

Aluminium foil

Greaseproof paper

 

Method:

1)Preheat the oven to 220 degrees Celsius. Cover a baking tray generously with aluminium foil, then layer the greaseproof paper on top.

2)With a very sharp knife, cut the heads off the fish and throw away. Unless you like eating fish heads, in which case, leave them on.

3)Place the fish on the prepared baking tray and season liberally with salt, pepper, garlic granules and chilli powder. Pinch up the corners of the foil to form a tray shap, then pour one tablespoon of wine over each fish, and one into the baking tray.

4)Encase the fish entirely in the aluminium foil, sealing the edges tightly to prevent moisture from escaping.

5)Place in the oven and bake for 10 min. Open the aluminium foil, the fish should be soft and flaky. Serve with rice and fresh green vegetables.