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What shall I serve with garlic and herb baked fish?

13 replies

lucysmam · 21/06/2013 09:27

Something simple?

We're having tea without the kids tonight so trying out something new...

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TrinityRhino · 21/06/2013 09:29

charlotte pots bolied in their skins
toss in a little butter, salt and pepper

and asparagus wrapped in bacon
cooked in the oven uncovered for however long it takes for you to like the look of them Grin

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mignonette · 21/06/2013 09:35

Can't beat new potatoes this time of year.

But if you want to do something a little fancier, Hasselback potatoes are great. Par boil new potatoes for no more than 2 minutes. Drain then make 1 or 2 slices 3/4 of the way through each potato width wise. Roll in olive oil then roast until crispy. Sprinkle with sea salt ten minutes before taking out of the oven.

I would roast Asparagus with a little butter and olive oil. Griddled courgettes brushed with olive oil and cut lengthwise before charring on a grill pan or sprinkled with a little chilli oil if you like that?

Roasted slices of Fennel works beautifully with fish too. Slice cross or length wise, brush with oil then roast.

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Allalonenow · 21/06/2013 09:38

Courgette, grated, toss in a frying pan with butter, stir for a moment or two to warm through. Takes less than two minutes, keeps its nice bright colour, add black pepper to serve.

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lucysmam · 21/06/2013 09:59

oooh yum...will try out the hassleback potatoes ....dp is a bit Hmm at asparagus/courgette though - wonder if I can convert him

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mignonette · 21/06/2013 10:06

Keep an eye on the potatoes when you par boil as they cook so quickly when they are summer varieties. They need only to be cooked a little. I leave the skins on with new potatoes.

They are also really tasty if you dab a few blobs of Philadelphia, plain or garlic and herb on them to serve.

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mignonette · 21/06/2013 10:08

Give him Mange tout then.
Or my Summer obsession- Little Gem lettuces sliced in half lengthways then grille, roasted or barbecued. To barbecue I wrap them up in foil after dabbing a little butter, salt and lemon juice on them.

To roast, same prep again. Then 15-20 mins wrapped in foil in a hot oven checking frequently. Open up foil for last few minutes to get them a little charred around their edges.

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lucysmam · 21/06/2013 11:26

mignonette I have never ever cooked a lettuce before & happen to have some little gem in the fridge so I will give that a whirl out of plain old curiosity!

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mignonette · 21/06/2013 11:29

They go all lemony and garlicky with lovely crunchy bits. Another method is to shred them into chunks then put in a pan with some chicken or vegetable stock, lemon and a little garlic and butter. Chuck in a good handful of peas then cook down until tender. Gorgeous with roast chicken or fish. So fresh in Summer too.

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LittleAbruzzenBear · 21/06/2013 11:30

I boil new potatoes then toss them in a frying pan with butter and lemon for 5 mins. Very tasty.

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mignonette · 21/06/2013 11:58

YumLittleAbruzzenBear

A great way to recycle left over potatoes too.

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JamNan · 21/06/2013 12:19

New potatoes and wilted/steamed spinach or chard.

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confusedofengland · 21/06/2013 14:46

Potato wedges (hm) & green veg

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lucysmam · 21/06/2013 20:06

I didn't see any of the other suggestions - been busy with the kids!

Dp was very Hmm about the lettuce too so he ended up with frozen peas Grin

I let my more adventurous side out and did the lettuce....seems a bit odd to cook it but strangely it works Confused Will try out your other suggestion another day mignon...both have gone in my stripey book Smile

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