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It's week 3 of Happy Healthy Hearts and at Pebble Soup HQ we are still eating our two portions of fish a week. Recipes have been easy to find so far, not using yet Fish is the Dish 6 weeks meal plan, I am using Fish Easy by Mitch Tonks.
As a recipe book it has a novel aspect though you don't notice at first, each recipe is ingredients listless, you just discover what you need (in bold) as you go along. It keeps it simple.
Something else, I have discovered with filleted fish, it is so much better when they are skinned and pin-boned, a task your fishmonger will be happy to do for you.
This recipe uses a technique called en papillote where by fish is wrapped in baking parchment or aluminium foil and cooked in its juices plus in this case a splash or sherry for full flavour.
Cod with Thyme and porcini
Soak 5-6 porcini for 15 minutes, which gives you time to slice 10 button mushroms, tossed them in olive oil and thyme. place them on the paper, squeeze the porcini add to the mushrooms. Place the cod on the top, add a splash of cherry, salt, pepper, wrap well, place on a baking tray and cook in a pre-heated oven for 10 minutes.