As you know, we’ve been loving getting our new fruit and veg deliveries from Abel and Cole, and this week was an especial treat….. As well as some very pretty and delicious aubergine, cherry tomatoes and bell pepper (which all went nicely into a special birthday lasagne for Adam) we received a huge bundle of pak choi…. So, wanting to make sure we got the most from it, we planned a yummy fish supper to use it all up (along with lots of other yummy things).
I learned this trick from an old flat mate, and have loved using this simple method to make delicious fish dishes of all sorts. This one has a bit of an Asian feel, but as you can imagine, you can swap the fish, veg and sauces to your taste (or as I do, just depending on what’s in season and in the cupboard!).
Ingredients….. Enough for two people….
- 2 cod fillets
- A large head of pak choi, each leaf sliced into three or four along the length
- About half a bulb of fennel, sliced finely
- About a thumb of ginger, finely sliced
- A large clove of garlic, finely sliced
- A dessert spoon of Harissa
- A good drizzle of light soy sauce
- A drizzle of rapeseed oil
- A drizzle of lime juice
- Rice and dark soy sauce to serve
How to make it….
- Line a small baking tin with enough tin foil to cover the bottom, as well as over the top, and with a little to spare to seal
- Line the foil with the pak choi (reserving a few leaves for later) and half the fennel
- Place the fish on top and rub the Harissa into it
- Now sprinkle over the rest of the fennel, plus the ginger and garlic
- Drizzle it all with the oil, soy and lime juice, then cover with the remaining pak choi leaves
- Now bring the excess foil up and around the ingredients to cover them, and scrunch the ends together to seal and make a parcel
- Pop in the oven for 15-20 minutes at 180, on the middle shelf
- To check when it’s cooked, open a little of the foil and ensure the fish has gone opaque and the flesh feels firm when poked with a cocktail stick
- Once ready, remove all the yummy goodness and serve the lot, as well as the lovely sauce drizzled over it all
We like ours served with basmati and wild rice, then with an extra drizzle of very dark soy sauce (chicken rice sauce is best if you can get it!)