Although I’m still in the process of revising for my final exams next month I still love to cook and still love food photography, so why not use what little free time I have available and bring you guys something from my kitchen.
I can now take advantage of some natural evening light as the Summer approaches, so I believe you’ll start to see a big difference in the photography that accompanies the dishes.
Thank you so much for being patient with me over these past few months, I have missed writing, cooking and being a part of this wonderful community and I’m so happy to be back and bring you more tasty dishes.
Speaking of which, I hope you’ll like this delicious fish recipe. The benefits of cooking with white fish is often it can be a blank canvas to add/experiment with spices and blends, and often you’ll be greatly rewarded for doing so. Hope you enjoy this one as much as I did and please continue to let me know what you think.
1 x Garlic Clove (crushed)
Large cube of Salted Butter
2 x Skinless Cod Fillets (or alternative White Fish)
1 teaspoon x Paprika
1/2 teaspoon x Ground Black Pepper
1/4 teaspoon x Ground Cumin
1/4 teaspoon x Cayenne Pepper
1/4 teaspoon x Table Salt
100g x New Potatoes
1 x Red Onion (diced)
1 x Red Pepper (diced)
1 x Green Pepper (diced)
2 x Corn on the Cobs
30g x Cherry Tomatoes
1/2 x Whole Lime (squeezed)
Handful of Fresh Coriander
1. First, prepare the fish by covering a baking tray with foil and add the fillets.
2. Slowly heat the butter in a small saucepan, add the crushed garlic and mix with a wooden spoon. Using a brush, coat the fillets with the garlic butter. Combine the spices in a small bowl and sprinkle over the coated fillets, reserve some for the potatoes at the end.
3. Pre-heat the oven to 200C (fan-assisted).
4. Whilst the oven is preheating, halve the potatoes and boil them for 17-18 minutes in a medium-sized saucepan. After the potatoes have been boiling for 6 minutes, place the fish fillets into the oven for 12 minutes (turning halfway) and also begin boiling the corn on the cobs (follow packet instructions).
5. Heat a separate frying pan on a medium heat with some oil and add the diced onion and peppers, cook until softened, then add the cherry tomatoes with the squeezed lime juice. Once cooked, set aside.
6. Remove the corn and, once cooled, carefully slice away the corn kernels with a knife.
7. Arrange the warm salsa in the middle of the plate and add the corn kernels. Drain the potatoes and add some butter with the remaining spices and mix well. Place the fish on top and serve with fresh coriander and the spiced potatoes.