To eat is a necessity, but to eat intelligently is an art.” said noted French author La Rochefoucauld. Well I couldn’t agree more and I always strive to teach this to my lovely guests at my cookery school. It seems to me that all it takes is a little imagination and creativity and you can turn much loved classic dishes into healthier more nutritious versions. The health benefits to eating well are so important to me as a busy working mum juggling career and family so I always make sure I make time to eat foods that promote good mood while boosting my energy levels.
It’s FRIDAY so what do a lot of us just love on a Friday….some take away…..perhaps some tasty fish and chips in front of a good movie with a group of friends. Well this week I would like to share a delicious alternative Friday Fish and Chip meal that is just packed full of all those feel good nutrients. This beautiful recipe is one I truly love, it’s just so simple to prepare and so tasty and perfect for Friday night entertaining at home. As you all know I am such a huge fan of good wholesome food that arrives straight from the farm (or sea) and on to my fork with as little complication as possible.
So this week I would like to share gorgeous :
Whole Seabream with Chilli and Lime Mojo
So yes there is such a thing as a Friday fish and chip party platter that’s also healthy? This easygoing combination of ingredients gives the seabream a delicate sour and sweet flavour, but it’s not overpowering. Serve with purple sprouting broccoli and a spinach and chickpea salad with a lime dressing. It’s one of those recipes that makes me feel happy when preparing it, though I can’t pinpoint what it is – perhaps the blend of lime, maple syrup and spice? Serves 6-8
Melted butter, for greasing
1kg new potatoes, skin on and diced into
8 spring onions, sliced lengthways
2 red peppers, sliced
salt and freshly ground black pepper
2 x 1.2kg whole seabream, scaled and gutted
2 limes (zest of 2 and juice of 1)
1 red chilli, finely chopped
2 tbsp chopped fresh dill
2 tsp maple syrup
1 tsp harissa
fresh dill sprigs, to garnish
lime wedges, to garnish
1 Preheat the oven to 180°C/fan 160°C/gas 4.
2 Place the potatoes, spring onions and red peppers in a roasting tin and drizzle with sunflower oil, then season with salt and freshly ground black pepper.
3 Place the 2 whole seabream on top of the vegetables and drizzle with a little more sunflower oil.
4 Mix the lime zest and juice, chilli, dill, maple syrup and harissa together and spoon over the fish. Cook for about 20 minutes. Check that the fish is done by carefully inserting a sharp knife and pulling away the flesh to ensure the fish flakes easily. Garnish with dill sprigs and lime wedges and serve immediately.