Mid-week Fish Dish

Dear All,

How are you this week? Did you get your ironing done? Are the dishes put away? Have you had time to make your bed yet? 

Please don't be afraid if you come over to visit. The ironing pile is hidden, we've shut the door to the bedroom mess and the dishes are clean (even if they are still on the bench). But that's the great thing about friends - we forgive each other if our house, life and sometimes our attitude isn't perfect.

Here is a new recipe just for you. It's even good enough to make for friends who come over to eat. 

From my busy life to yours

xox

Tomato and Lemon Fish

serves 2 big people

400g fresh fish fillets (any kind of fish will do. Check out Picard, they have great frozen fish if your supermarket/market doesn't have any good stuff)

1 stick celery (or 1 onion)

2 cloves of garlic

400g tin of chopped tomatoes (chair de tomate)

a handful of chopped parsley

juice of 1 lemon

Chop the celery (or onion) finely. Crush the garlic. Heat 2 tablespoons of oil in a deep fry pan. Gently fry the celery and garlic for 5-10mns so that it is soft but not browned. 

Add the tomatoes, parsley and lemon juice. 

Gently place your fish fillets on top of the sauce. Spoon a little of the sauce over the fish to cover the top of the fish. It doesn't matter if the fish is not completely covered by the sauce. (There is not enough sauce to do this).

Cook gently on low heat for 20 mns with the lid on. The fish should turn white and the sauce bubble gently. After 20 mns take the lid off and cook for a further 15mns so that the liquid evaporates from the sauce. Your sauce should thicken and become deliciously thick and tasty. The fish should be white and soft when you poke it. The fish should fall apart quite easily when you take off a piece to test it. 

Serve with rice, pasta or simple boiled potatoes.