Recently we were lucky enough to win some fish from this great company Delish Fish.
|Not Much Left :(|
They sell locally caught sea fish from the port of Peterhead, Scotland. They prepare it, pack it and post it. The box we received was a mixture of Mackerel, Salmon, Hake, Cod and Scallops. All vacuumed packed and ready for freezing. Before writing this blog with Gerry's famous Cod Rarebit recipe. We have tried the Mackerel with Garlic and Mackerel with pepper, which Gerry just heated up in foil parcels. The wild Hake which was just simply pan fried. As we not a lover of Salmon, our daughter took some Salmon fillets to try. Just got to say on everything tried so far, the quality of the fish is un-surpassed. We say that with a bit of authority as we live in Great Yarmouth and have access to fresh fish here on a daily basis. Delish Fish products are superb in all areas of quality, taste and price. Well on to the recipe.....
Ingredients (The quantities here are for fish of about 100g in weight, if you want to make more just add more to each ingredient. Nothing needs to be exact. Just add to it looks right)
- Cod or any white fish in fillets or steaks.Smoked or un-smoked. Skin on or off.
- Red Onion - thinly sliced.
- Tomato - thinly sliced.
- Big tablespoon of Crème Fresh.
- English mustard (Colman's is the best) 3rd teaspoon to start with.
- 20g grated cheese, again to start with.
- Teaspoon of Worcester sauce, again to start with.
- Few twists of black pepper.
|All the bits you need.|
- Pre-heat your oven at gas 7 or 220C
- If your fish has been defrosted, then dry with paper towels. Then place skin side down (if it has skin) in an oven proof dish. The sauce will run so make sure you got a sided dish.
|The lovely fish from Delish Fish|
- Once mixed have a taste, if too 'pale' then add some more mustard and or Worcester sauce. Or not cheesy enough then add more cheese. The taste totally up to you. If it looks like not enough to cover the fish than add more Crème Fresh and more of the other ingredients.
- Now spoon the mixture over the fish and spread out to cover.
|All covered with sauce.|
- Now with all that done place in oven, how long it takes depends on thickness and amount of fish. The one in the picture took about 30 minutes in the middle of the oven. Give yours 15 minutes and check. If the fish flakes and looks cooked then it is. It is a matter of a quick taste before you commit to serve.
- At this point you can finish off by putting dish under the grill to crisp the top off. It is up to you. We did not bother this time.
- There it is ready for any 'sides' you want to have. We had boiled new potatoes and a simple salad with ours. A lovely fish supper.
We would love your feedback on this please.
By Phyllis and Gerry. Not a sponsored post.