my cold has disappeared! this is most exciting. i woke up with a clear head and generally sunny outlook on life. funny how the day after a cold can do that to a person.
so dinner was nice and healthy. and i hadn’t even thought about the slight nod to british cuisine until phil said “it’s like the healthiest fish and chips ever”. agreed and noted.
healthy fish and chips
i found this recipe in delicious magazine a couple of months ago. but, had i read this recipe about a year ago, i would have said NO and turned the page. because i loathed fennel. but my tastebuds have done a bit of maturing this year. and this dish would SUCK without the fennel seeds. the amounts listed here perfectly serves 2.
the particulars:
- 2 small sweet potatoes
- 1 tsp fennel seeds, slightly crushed
- 2 sea bass fillets (skinned)
- olive oil
- heat the oven to 400f or gas mark 6
- cut the sweet potatoes into large wedges, and blanch in boiling water for 5 minutes. drain.
- put the potatoes on a baking sheet with a drizzle of olive oil, half the fennel seeds, salt, and pepper.
- roast for 15 minutes until just tender.
- season the fish and sprinkle over the rest of the fennel seeds and 1 tsp oil. add to the tray and cook for another 5 minutes.
- serve with green salad. (the salad above has watercress, spinach, tomato quarters, mange tout, and cashews, with a homemade vinaigrette)
i am a big sweet potato fry fan – maybe just a sweet potato fan in general. and the fact that this dinner can be ready to eat in less than 30 minutes makes me grin from ear to ear. nothing beats a quick, yet still tasty, and HEALTHY (bonus!) dinner.
lesson learned: cook this more.
can’t wait to try this recipe! I have fennel seed and didn’t know how to use it.. now I have something to experiment with. Thanks!