August 5th - Today's trip to the fish van yielded four thick sea bass fillets. But what to do with them? I still had mushrooms left over from earlier in the week so when I saw a Jamie Oliver recipe for....wait for it......
Roasted Slashed Fillet of Seabass stuffed with Herbs, baked on Mushroom Potatoes with Salsa Verde - a la Tony Blair.....(overkill on the title Jamie!) I knew this was for me. Sliced potatoes were tossed in a little oil, seasoned, garlic added and then cooked for about 15 minutes in a hot oven. Meanwhile I dry-fried the mushrooms, adding a bit of butter and garlic, stirring in some extra butter and juice from a lemon when taken off the heat. The sea-bass fillets were slashed and chopped herbs stuffed in the cut flesh. Finally the mushrooms were added to the potatoes and the fish layered on top and the whole lot returned to the oven for about 12 minutes. Mmmm.
I love salsa verde. I don't worry too much about quantities but combine gherkins, capers, anchovies, whatever herbs I have to hand, a little mustard, decent vinegar and olive oil until I like the taste! Great with lamb, roast veg, grilled halloumi - Lush.
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