Strawberries and Fish
This tasty dish can be made so quickly. Around 15 minutes. When I first thought of putting fruit and fish together I thought ummmm…kind of interesting. It works. If you love the taste of strawberries like I do, it just enhances the fish like it enhances champagne. Combining grapes and bananas sets all the flavours off. Make sure you don’t use a whole banana as it takes over.
2 fillets of cod, coral trout or orange roughy
1 tablespoon of plain flour
2 tablespoons of organic unsalted butter
6 whole strawberries
4 slices of banana (cavendish)
6 muscat grapes (purple ones)
To make the sauce – 1 organic fresh lemon (not lemon juice), 250 grams of organic unsalted butter or plain unsalted butter
Cooking the fish: Melt the butter. Cover the fish in flour and pan fry on medium heat for approximately 10 minutes or until cooked. Place on dining plates in a warming oven. Making the sauce: Melt the sauce butter in a medium saucepan, adding the juice of the lemon until slightly bitter to taste. Add the strawberries, banana and grapes cook briefly until warm and then pour immediately over fish. (Tip: be very careful with the grapes if you leave them in to long they change the colour of the sauce to purple).
Serve immediately (with a garden salad). Easy garden salad, fancy/frilly lettuce green (oak leaf lettuce), fancy/frilly lettuce purple (oak leaf lettuce), ((if you like add a bit of zest with a few slices of rocket (arugula), sliced avocado, sliced spanish onion the purple one, roma tomatoes (also called plum tomatoes) sliced or cherry tomatoes whole, grated carrot, sliced parmesan or whatever cheese you like, add some nuts is always fabulous pine nuts (my favourite). Dressing use caesar or other creamy Paul Newman’s Ranche dressing is tasty or French or Italian. If you want a lighter salad use Balsamic Vinegar, take out the cheese and rocket.