300g new potatoes, skin on, finely sliced
3 tablespoons olive oil
1 tablespoon capers
1 garlic clove, finely chopped
4 white fish fillets, skinned (about 180g each)
1 lemon, sliced
large handful mixed herbs (tarragon, flat-leaf parsley, chervil, fennel or dill), roughly chopped
Preheat the oven and a baking tray to 200°C/gas mark 6. Bring a large saucepan of salted water to the boil and cook the potatoes until just tender, about 5–10 minutes depending on the thickness of the slices. Drain well.
Mix the olive oil, capers and garlic in a small bowl and season well with sea salt and feshly ground black pepper. Lay out 4 sheets of baking paper, about 30cm × 40cm each. Divide the potato slices among the sheets, making a rectangular bed roughly the same size as the fish in the centre of each one. Drizzle with half the oil mixture, then top with the fish fillets and lemon slices. Scatter over the mixed herbs and finish with the remaining oil mixture. Wrap up each fish parcel, tucking the ends under. (Secure the parcels with foil if you like.) Transfer the parcels to the preheated tray and bake for 12–15 minutes, or until just cooked through. SERVES 4
SPANISH FISH STEW
We’re always hearing about that miraculous Mediterranean Omega 3 diet. This is it in a bowl. We’re going to live forever …
2 tablespoons olive oil
1 large onion, thinly sliced
1 celery stick, chopped
2 garlic cloves, crushed
1 teaspoon paprika
1 large red pepper, cut into strips
250ml white wine
400g tin chopped tomatoes
pinch cayenne pepper
few strands saffron
400ml fish stock
600g firm white fish fillets, skinned and cut into chunks
400g tin chickpeas, drained and rinsed
large handful flat-leaf parsley
lemon wedges
Heat the olive oil in a large heavy-based pan over medium–low heat. Add the onion and celery and cook, stirring occasionally, for 5 minutes or until the onion is translucent. Add the garlic, paprika and red pepper and cook, stirring, for 3 minutes more until fragrant and the pepper is starting to soften. Pour in the wine and continue cooking until reduced slightly.
Add the tomatoes, cayenne, saffron, fish stock and a pinch of sea salt and simmer for 10 minutes, stirring frequently. Add the fish and simmer for 3 minutes, or until the fish is just tender. Add the chickpeas and cook for a further 2–3 minutes. Season with sea salt and freshly ground black pepper. Serve in individual bowls with the parsley and lemon wedges. SERVES 4
YELLOW FISH CURRY + COCONUT RICE
Curry paste is ludicrously easy to make and tastes vastly better than the bought variety. Place the leftover paste in a sterilised jar in the fridge and use it within a week.
2 tablespoons light-flavoured oil
2 tablespoons yellow curry paste (or shop bought)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
400ml tin coconut milk
1 tablespoon fish sauce
1 tablespoon soft brown sugar
6 kaffir lime leaves
300g green beans, trimmed and cut into 3cm lengths
600g thick white fish fillets, skinned, cut into bite-sized pieces
Place a large wok or non-stick frying pan over medium–high heat. Add the oil and, when hot, add the curry paste, cumin, coriander and turmeric. Fry for 1 minute, stirring constantly. Stir in the coconut milk, fish sauce, sugar and lime leaves, then add the beans with 50ml water. Bring to a simmer and cook for 3 minutes.
Drop the fish gently into the simmering curry and cook for 3–5 minutes, or until the fish is just cooked. Season with a little more fish sauce if liked. Serve with the coconut rice. SERVES 4
COCONUT RICE
200ml coconut cream
400g white long-grain rice
Combine the coconut cream, rice and 375ml water in a medium saucepan. Cover and bring to the boil over high heat, then reduce heat to low and simmer gently for 12–14 minutes, or until the liquid has been absorbed. Set aside with the lid on for a further 10 minutes. SERVES 4
YELLOW CURRY PASTE
1 teaspoon white peppercorns
1 teaspoon coriander seeds
½ teaspoon cumin seeds
1 teaspoon sea salt
2 teaspoons turmeric
1 teaspoon curry powder
1 lemongrass stalk, white part only, chopped
1 teaspoon dried chilli flakes
1 yellow pepper, chopped
1 small red onion, chopped
5 garlic cloves, chopped
3cm piece ginger, peeled and chopped
2 tablespoons light-flavoured oil
Heat a small saucepan over medium heat. Add the peppercorns, coriander and cumin seeds and toast for 1–2 minutes, or until fragrant. Place the toasted spices and the remaining ingredients in a food processor and pulse to a paste. Store in a sterilised container in the fridge for up to a week. MAKES ABOUT 250G