Wednesday, 18 June 2014


Oven Baked Angelfish
Angelfish Fillets
Apricot Jam
Sage Leaves (dill is the usual herb for this dish, but there's no dill in my kitchen windowsill at the moment)
Fresh Garlic
Fresh lemons
Heavy Duty Foil

You don't need to make a lot of marinade else you'll destroy the flavour of the fish. This is just for a light brushing over the fillets, so make as much as you'll need for however many fillets you have.
A blob of butter, a blob of apricot jam, (put in in the microwave for a few seconds to soften up, it makes it easier to brush on the fish)
Chop a few cloves of garlic and your herb leaves and mix that all together with the jam and butter.

Take a moerse long piece of heavy duty foil and fold it double on a baking sheet.
Place your fillets on the foil in the centre (I rub the bottom with a bit of butter so the skin doesn't stick - not that it should but just in case)
Brush your basting on the fish, season with salt and freshly ground black pepper
* If you haven't made enough basting, it's ok.. it's quick and easy enough to make a little more

Fold the foil in without the top of the foil touching the fish, so you're making a foil oven so to speak
If you haven't made the foil long enough, take extra foil for the middle and dome it out by pinching in the sides.

Bake for 10 minutes in a preheated oven. (180degrees)
Take the top of the foil off and grill for a few minutes to give it some colour
This fish cooks very fast so be careful, over cooked dried out Angelfish don't taste too good.

Once it's out the oven and on your plate - a good squeeze of a fresh lemon (it's a good counter flavour against the sweetness of the jam)
TIP: jab the segments with a sharp knife before squeezing - the juice releases easier*18/06/2014

Pickled Angelfish
2kg Angelfish, cut into 5cm cubes
Oil for frying
1 tbsp coriander seeds
6 bay leaves
4 onions, sliced
2 red chillies
100g ginger root, thinly sliced
6 cloves garlic, finely chopped
25g flour
2 tbsp curry powder
1 tbsp turmeric
250ml white wine vinegar
750ml verjuice
150g sugar
6 courgettes
1 tsp salt
30g coriander
500ml plain yoghurt
Salt and black pepper for seasoning

1. Season your fish with salt and pepper and fry in a little oil. Remove from the pan and keep to one side.
2. Heat some oil in a large saucepan. Add the coriander seeds and bay leaves and fry for 30 seconds.
3. Add the onions, chillies, ginger and garlic and fry until they begin to soften. Add the flour, curry powder and turmeric and fry for 30 seconds.
4. Pour in the white wine vinegar, verjuice and sugar and bring to the boil. Turn down the heat and simmer for 10 minutes.
5. Remove from the heat. Place the fish in a glass or stainless steel dish and pour over the hot marinade. Leave to cool and then refrigerate.
6. Slice the courgettes lengthways with a vegetable peeler.
7. Finely chop the coriander and add it to the yoghurt. Season with salt and pepper.
8. Arrange a pile of courgette ribbons in the middle of a plate and place a few pieces of pickled fish on top of the vegetables. Spoon a little of the marinade on top of the fish. Drizzle the yoghurt dressing around the outside of the plate.*18/06/2014**