I love meat and eat a lot of it but at least two to three times a week I try and have fish. This quick and easy supper is fool-proof. The secret is fresh fish and knowing when the oil is hot enough to fry the fish without burning but resulting in a delicious crunchiness. I place my hand above the heating oil and if it feels really hot but is not smoking, I know it's ready. Cooking is made easy by experience so the way to get better is to practice every day. I coat the fish is flour which is mixed with hot paprika and a good grinding of black pepper. If you want a bit more heat, try slipping a few crushed chilies in the oil but remove them as soon as they begin to burn. My local supermarket had just received these Cornish sardines so I grabbed four which weighed 260g in total.
The idea to roast Brussels sprouts is not mine- I heard about this method from a friend. I've added cubes of
poitrine fumée as I've just returned from France and it is the one thing I can't live without. I slice the sprouts in half or quarters depending on their size, toss in olive oil, salt, pepper and a sprinkling of dried thyme, add the
poitrine fumée and roast in a hot oven (200 degrees C) for thirty minutes covered and then fifteen more uncovered. Strong tasting white fish marry well with pork/bacon so go ahead and experiment!
Photo copyright SvD.
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