Fish is one of those foods that fits into the category of ‘things in life that can’t do you any harm’ by having lots of them! (yeah yeah, in moderation to a degree, and not just tuna, marlin and swordfish all the time due to the heavy metals.) OK, so cautions aside, fish is really really good for you with all of the Omega 3’s and fatty fish oils and it would be difficult to have too much of it in your diet.
Aside from the fact that it’s ridiculously healthy, it’s a seriously versatile food you can really play around with to create very different dishes. Don’t get me wrong, I’m an absolute sucker for a beautiful sashimi plate, or a perfectly seared fillet with just a squeeze of lemon and grind of pepper, but let’s face it, sometimes you might need to get a little more creative to interest the kids. I will be posting a couple of recipes up here that are specifically geared to getting kids interested and introduced to fish.
I’ve been cooking this recipe for so long I can’t remember where I got the original from. So if it’s still too close and someone recognises that this has come from a particularly well known chef, please let me know so that I can credit them here for the inspiration.
So, based on 4 people for dinner, what do you need for this little gem?
- 800g/28oz Barramundi fillets ( you can also use Blue-eyed cod/trevalla, swordfish, monk fish, or other really meaty white fish)
- 8 slices of prosciutto
- 5 medium sized potatoes (I’ve used new season cecile potatoes**)
- 5 kipfler potatoes (peeled and sliced lengthways)
- 3 eschallots, finely sliced (not diced)
- 3 spring onions finely sliced
- 1 small punnet of kalamata olives
- 2 cups of white wine
- 1 cup of fish stock (preferably from scratch people)
- small handful of parsley
- olive oil, salt, pepper
- Side greens (I’ve gone with fresh snap peas for this one, a beautiful sweet compliment to this dish)