RECIPE | World’s Tastiest Fish Dish
I was hungover when I was first introduced to this fish dish. It was the morning after a raucous wedding and Hubby and I were having a full, grilled breakfast with friends. I mentioned I was cooking for some close friends the following week and it was then, in that moment that a wonderful friend suggested a dish she’d encountered; a fish recipe. It has morphed over the past ten years and been tweaked here and there and now, finally, it’s ready to be sent out into the world to change lives!
It is super-fast and easy to prepare. It tastes delicious and it’s packed with goodness. What’s not to love?
(To feed a family of 4/5)
- Large Oven Dish
- Fish – Enough, so that the bottom of your large oven dish is covered with meaty fish, you’ll know how much is enough to feed your family. Skinned and boned. I use whatever white fish is available: Cod loin, cod fillet, haddock, pollock, coley.
- Cherry Tomatoes – approx 350g
- Fine Green Beans – approx 150g
- Fresh Basil – 3 or 4 handfuls. The more the better.
- Fresh Mozzarella – 5 packs approx (though this depends on the size of your dish, I always get extra and then accidentally eat the leftovers with a few basil leaves and a glass of red wine as I’m washing up. Oops!)
- Salt and Pepper
- Rinse the fish and pat dry with some kitchen roll. Fill the base of your oven dish with the fish pieces and then season well with plenty of salt and pepper.
- Scatter a fine layer of green beans on top of the fish then cover with a layer of fresh basil leaves.
- Halve your cherry tomatoes and then layer these on top of the basil leaves. Season the tomatoes with salt and pepper and then add another layer of fresh basil leaves.
- Finally, top with thick slices of fresh mozzarella so that the entire dish is covered.
- Put in a pre-heated oven (190 C) for around 30-40 minutes or until the cheese is golden and bubbling.
- Serve with some warmed chunky bread or lashings of garlic bread – this is needed to mop up all the delicious juice that you’ll find at the bottom of the dish once you’ve served up.
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