Happy New Year!
I hope you’re all doing well. Here in London, we’re currently navigating our way through our third lockdown – or is it the second official one? Honestly, I've lost track. This time around, I decided to focus on a cleaner diet. Perhaps it's that classic 'January feeling' combined with the aftermath of holiday indulgences, more than the lockdown itself, that’s motivating me.
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With work, having everyone constantly at home, and the demands of home schooling, there's been little time left to prepare meals for the family. Despite the hectic schedule, I’ve managed to find a few quick, easy, and healthy recipes that have become household favorites. Among these are my crispy harissa chickpea Caesar salad, a comforting loubia stew with sun-dried tomatoes and kale, and some incredibly fragrant fish fillets.
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I created the fish fillets recipe nearly two years ago, but for some reason, I never got around to sharing it with you! It's like a streamlined version of a classic fish tagine. One of the great things about this recipe is its flexibility – you can swap out the veggies for whatever you have on hand and use any type of white fish. Plus, I believe the crumbled feta is essential. It adds a lovely salty and creamy element that elevates the entire dish and makes it irresistible. Serve it with bread, couscous, or rice for a complete meal.
Take care and enjoy cooking!
Serves 4
Ingredients :
- - 2 tablespoons olive oil
- - 1 large onion, sliced
- - 1 can chopped tomatoes
- - 60ml vegetable stock or water
- - 1 green bell pepper, cored, deseeded, and sliced into strips
- - 1 red bell pepper, cored, deseeded, and sliced into strips
- - 1 small carrot, peeled and sliced
- - 60g celery, finely chopped
- - 10g fresh coriander, finely chopped (plus extra for serving)
- - 1 ½ teaspoons paprika
- - 1 teaspoon ground cumin
- - ½ teaspoon ground ginger
- - ½ teaspoon salt
- - ½ teaspoon caster sugar
- - ¼ teaspoon ground black pepper
- - 4 sea bream fillets
- - 50g feta cheese, crumbled
Method :
1. Prepare the Sauce: Heat the olive oil in a large saucepan over medium-low heat. Add the sliced onion, cover the pan, and cook for about 10 minutes, stirring occasionally, until the onions are soft and translucent.
2. Combine Ingredients: Add the chopped tomatoes, vegetable stock (or water), green and red bell peppers, carrot, celery, coriander, paprika, cumin, ginger, salt, sugar, and black pepper to the saucepan. Bring the mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 30 minutes until the sauce is fragrant.
3. Season to Taste: Taste the sauce and adjust the seasoning if necessary by adding more salt.
4. Cook the Fish: Ensure the sauce is warm before adding the fish. If the sauce was prepared in advance and has cooled, reheat it. Place the sea bream fillets skin side-up in the pan, cover, and cook for 10-12 minutes until the fish is just cooked through.
5. Serve: Sprinkle the cooked dish with crumbled feta and additional chopped coriander. Serve immediately with bread, couscous, or rice.