oliveoilandlemon

recipes for a healthy life

Tag: fish

Pork Chops with Salsa Verde & Red Pepper Jelly

Pork Chops Background

posk chops

I have been Cableless for the last 3 weeks having done a big tidy up and in the process lost my cable to connect camera to computer. Another big tidy of the original tidy didn’t result in me finding it although I did get my head nice and clear. I think I have said how I love a good clean, it’s a more productive form of meditation… Yes weird I know, I think it’s a girl thing.

Anyway this recipe has been dying to get out, It was such a simple dish to put together, really quick to prepare and as a bonus the pork chops have been really good value lately.
I was out for dinner during the week and as a coincidence, someone mentioned that they bought Tuna steaks for dinner and told their kids it was pork chops to make them eat them. So while tuna is a a bit more higher end than pork it occurred to me that this recipe would work equally well with any kind of meaty fish.

Pork Chops with Red Pepper Salsa Verde
4 Pork chops
2 tbsp chargrilled Red Pepper Jelly (From Harty’s – I got from viking direct)
1 clove garlic, peeled
1 small handful capers
6 anchovy fillets
2 large handfuls flat-leaf parsley, leaves picked
1 bunch fresh basil, leaves picked
1 handful fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil
salt and freshly ground black pepper

Chop the garlic, capers, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil. Whisk in the red pepper jelly then check seasoning and add salt and pepper as needed.
Marinade the pork chops in half the salsa verde for about 4 hours in the fridge.
Heat the oven to 180C
Heat 2 tbsp of oil in a pan until good and hot.
Take the chops out of the salse verde, scrape off the excess and place the chops in the pan.
Cook on a high heat until one nice and brown, about 3 minutes. Flip over and place the pan into the oven and finish cooking which will be about 7 to 10 minutes depending on thickness.
Serve with some more Salsa Verde, green salad and your choice of potato.

Spiced Halibut

This is such a simple way to serve fish and any firm white fish will work equally well. Baking and basting the fish in melted butter adds a delicious richness to it and the heat from the Harissa is a perfect balance. I used Haddock and it stood up to the flavour very well. A simple supper dish which could be on the table in 30 minutes.

Spiced Halibut Photo4

Spiced Halibut
Serves 2
2 oz unsalted butter
2 tbsp harissa
juice of half a lemon
1 large halibut fillet, trimmed and boned and cut into 2 pieces

Oven at 180C

Melt the butter in small pan, stir in the harissa and lemon juice
Season the fish and place into an oven proof baking dish
Pour over the butter mix and place in the oven for about 20 mins depending on the thickness of your fish, basting it at intervals
Serve the fish topped with the butter juices and some green beans.
Delicious!

Lemon Sole and crabmeat fishcakes with whipped Avocado Dip

OO&L Lemon Sole & Crab Meat fish cakes

Once you have all the ingredients for this recipe, it couldn’t be easier – tip into a blender, mix, season and fry. It can be made ahead and the fish cakes re-heated so is perfect for a crowd. I like to make them fish cakes small – starter size or make really small and they will work as great canapes with drinks. Lots of fish work well in this recipe (Haddock, Cod, pollack) just make sure to remove the skin before you tip it into the blender.

Lemon Sole and Crab meat Fishcakes

2 spring onions finely chopped
1 red chilli de-seeded and julienned
Juice and zest of 1 lime
3 sole fillets, about 5 ounces each, skin removed and coarsely chopped
400gr fresh crab meat
2 tbsp sweet chilli sauce
1 teaspoon salt and freshly ground pepper
4 oz bread crumbs
2 tbsp rape seed oil

Place the fish, crab meat, spring onions, chilli, lime zest into a food processor and pulse to mix and break up all the lumps of fish.
Transfer to a large bowl, Stir in the salt, pepper, sweet chill sauce and 3/4’s of the bread crumbs.
Form into 8 small cakes. Press lightly into the rest of the bread crumbs to lightly coat and set aside in the fridge to chill.
Heat the oil in a large pan over medium-high heat, add the fish cakes.
Cook, until lightly browned on both sides, about 4 minutes each side until cooked through.
(These can be cooked ahead and reheated in the oven until ready to serve.).
Serve with whipped Avocado dip.

Whipped Avocado Dip
2 Avocados
Juice of 1 lime
2 tbsp creme fraiche

Blend everything
season and serve with the fish cakes

Fish Pie for Autumn Days …..

OO&L Blackberres

I have a few loves about Autumn which make it my favourite season – the first is Jumpers , I’ve always loved big jumpers, warm and easy to wear, wrap with a scarf and usually there is no need for a coat, second are long walks looking for blackberries, followed by hot ports by the fire. And so Autumn has arrived, a drop in temperatures, a chill in the air and the mornings are dark now when I’m getting up.. that’ll change in a few weeks but for now It’s becoming a little harder to jump out at 6am.

One pot dinners conjure up Autumn food and this fish pie recipe is perfect to feed the family. I made it with Hake but you can use any fish you like, add prawns for indulgence but without is still a lovely filling meal. Full of the goodness of fish, use sweet potatoes or celeriac as a topping if you want to go even healthier.

OO&L Fish Platter

OO&L Fish Pie Close Up

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Serves 4
700g fish, e.g. haddock, hake, monkfish, trout, skinned and boned
625ml milk
½ onion
1 bay leaf
6 pepper corns
2 juniper berries
100g butter
50g plain flour
1 tsp turmeric
Salt and freshly-ground black pepper
3 medium leeks, cleaned and sliced
200gr frozen peas

Topping
900g freshly mashed potatoes with lots of butter, salt and pepper

Oven at 200C
Place the milk, onion, bay leaf, juniper berry (optional of course) and pepper corns in a large saucepan and bring to a boil.
Reduce to simmer, add the fish and cook gently for about 3 minutes.
Remove the fish from the pan, allow to cool a little and flake into bite-sized pieces.

Meanwhile heat the oil in a pan on a medium heat, add the chopped leeks, season well and cook until soft and translucent about 10 minutes, stirring from time to time
For the sauce, melt the butter in a saucepan, then stir in the flour and turmeric.
Cook for 3 minutes, stirring all the time until golden brown and the flour is cooked out. Gradually stir in the fish cooking liquid , continue stirring until the mixture thickens and is smooth, season with salt and pepper. Reduce the heat and allow to simmer gently for a few minutes.
Now add the fish to the sauce to and taste for seasoning.
Spoon a layer of leeks into a baking dish, spoon over the fish with sauce, sprinkle over the frozen peas and spread with the potatoes (Pipe over if you are in the mood for the extra work).
Tip into the oven for about 30 minutes until golden brown and heated through.

OO&L Fish Pie

Monkfish, Crispy Sweet Potatoes & Warm Green Bean Salad

Sometimes there is just no point in looking for attention (or conversation!) Last weekend was one of those – Golf and Rugby, forget about any decent chat apart from the odd grunt so I just got cooking. The sweet potatoes crisped with the spices are a really nice alternative to the usual steamed version and the green bean and lardons are delicious just warm as a salad. The Monkfish needs minding but it cooks so quick that its not like slaving over a hot stove for hours, it’s cooked in under 10 minutes. Don’t feel like you have to produce all these for one meal, I had time on my hands. Any one of these are delicious accompaniment with the fish and the result is an amazingly tasty nutritious meal. Oh and I did get a thank you after it!.

Monkfish Sweet Potato Lentils Green Beans

Monkfish in Indian Spices
2 Monkfish fillets trimmed and membrane removed
3 tbsp Garam Masala
Oil to fry

Season the monkfish fillets
Roll in the spice mix and pat gently to coat
Heat 2 tbsp rape seed oil in a pan over a hot heat
Add the Monkfish fillets and roast on the pan until deep golden
Finish in the oven at 180C for 7-10 minutes depending on the thickness of the fish
Serve with the Green Beans, Sweet Potatoes, and Lentils

Warm Green Bean Salad with Lardons and Sesame

250gr fine green beans, washed, topped and tailed
60gr lardons
1oz Sesame seed
2 Tbsp chardonnay wine vinegar

Blanch the beans and refresh in iced water
Julienne and beans and set aside
Toast the sesame seeds in a dry pan until golden and set aside
Fry the lardons until crispy
Tip the beans into the pan with the lardons and heat for a minute or 2 gently tossing
Tip into serving bowl, add the sesame seeds and dress with the chardonnay vinegar
Season and serve

Spiced Sweet Potato
Use 1 sweet potato per 2 people as a portion
1 tbsp Ras el Hanout Spice mix per potato
Rapeseed oil for frying

Peel the sweet potato and cut into big cubes about 2” square
Steam until just done
Cool slightly and tip into the spic mix
Heat a pan with a shallow coating of oil
Add the potato and cook on all sides until crispy and golden
serve as is or with mango salsa from here

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