Blogging has taken a back seat recently. At least from the point of writing up recipes and posting them. Life has been hectic with family visiting from Spain and some express house renovations on a new investment property. Good weather has allowed us to get out into our little garden and give it a good tidy up, and May has been a good month for birthdays with both Big Man and my mum celebrating.
Of course, we’ve been cooking and enjoying good food, a lot of which has been old favourites which we’ve already shared with you. Sometimes though, we’ve tried something new but with all that’s been going on, it’s been simple yet delicious food.
Our local fishmonger recently had some beautiful plaice fillets for sale, so I snapped them up and scampered home with them (ok, so you know I didn’t really scamper, it was more of a quick, happy march). The plan was to do what I pretty much usually do with fish, and to grill them. However, someone, somewhere must have wanted to send me a message from above, or from the high shelf of a kitchen cupboard, and when the packet of semolina I usually use to dust my sourdough loaves with fell on my head, I changed the plan. Sometimes you need a knock on the head to shake things up a little!
Serves 2 (easy to scale up for more)
- 2 cleaned plaice or other flat fish
- About 2 tablespoons of semolina, seasoned lightly with salt and pepper
- 1 egg lightly beaten (you’ll probably not need it all but it’s difficult to use any less!)
- Olive oil for shallow frying
- One roasted pepper, peeled, chopped and dressed with lemon juice and olive oil (or use some from a jar prepared for using as an antipasto)
Coat the fish in the egg then the seasoned semolina. Heat the oil on a medium/high heat in a large frying goan. You may need to keep the first fillet warm while you cook the second one if your pan is not large enough to take both.
Cook for about 3 minutes on one side until the crust is browned and crispy. Flip the fillet over and continue to fry. The second side will probably only take about two minutes. Use your discretion if the fillets are particularly large or thick.
Serve with the dressed roasted peppers and a salad.