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That Groovy Fish Dish

1kg Fish, portioned

La Marinade de Fishy (pardon my french)
¼ cup olive oil
1 tbsp vinegar
3 tbsp lemon juice
3 shallots, sliced
1 tomato, thinly sliced
½ lemon, thinly sliced

Plonk the fish in a box, mix all ingredients together and slosh them on top. Close box. Agitate box occasionally. Fish can be quite sensitive, so agitating too harshly might end up with your fish falling apart and not being able to deal well with the later stages of the cooking process.

Seal in a hot oiled pan, then carefully remove to the oven and bake at 180 until the fish is cooked through.

If the fish is sliced quite thin and left in the marinade until all the pinky bits have gone grey, no further cooking will be required and it will make a fantastic salad for the braver soul.

Vegetables for the Fishy
1 capsicum
1 onion
5 squash
200g mushrooms
1 zucchini

Marinade for a few hours in soy, vinegar, fish sauce and sesame oil. Stir fry. Serve vegetables, fish and some softened rice noodles with a side of lemon wedges, yogurt and a groovy garnish.

You may even decide to make some

Often Forgotten Garlic and Dill Compact Butter,

which has as yet never been served with this dish.

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