June 06, 2008
Fooday
No big dinner plans for tonight. Homebody had invited Beau and I to dine with him (and the others) at Mytholder's but Beau is working in Mallow tonight and it has been postponed to next week.
We ate well in London dining twice at vegetarian restaurants. I've talked to Beau and we will try to have at least one vegetarian meal together a week and we'll aim for one fish-based meal too. Beau and I are not experienced with cooking seafood. I'm not sure what we *are* experienced in cooking... will think on it.
Last Thursday Beau cooked us baked trout. It was very straight forward and delicious.
Ingredients
Fillet of fish (It was one large fillet of trout. Enough for 3, but our flatmate had already made his own dinner)
lemon (sliced)
sundried tomatoes (maybe 6?)
1T olive oil
1/2 a zuchinni (sliced)
1) Get two large pieces of tin foil. Each piece bigger than your fish.
2) Place fish skin down on one piece of tin foil (on baking tray).
3) Preheat oven to about 180degC.
4) Chop up sundried tomatoes, mix with olive oil and spread over fish.
5) Lay out your slices of zuchinni on top of that.
6) Lay out your slices of lemon on top of that.
7) Cover with 2nd piece of tin foil and fold edges of foil over so that you have an enclosed pouch.
8) Bake for 30 min.
9) Serve and eat (the fish seperated easily from the skin which remained on the foil)
Here is a picture of the fish and the accompanying pasta I made to go with it. It was eaten shortly after. We were full and happy. The trout took up the flavours of the lemon and sundried tomatoes very well. We will try this recipe/method of cooking again with other types of fish. Omnomnomnom!
We finished off all the fish between us, but it was really too much! There was enough pasta left over to be our dinner the next day. Very handy as we travelled to London later that evening.
I've had an attack of the blurry photo the last few mornings, but I've uploaded them to my flickr photostream anyway (they look alright smaller). I did manage a photo of my lunchbox all closed this morning though.
It's not a very interesting looking lunch I'm afraid (there is ratattouie hidden in that lettuce), but it does show how tightly packed my lunchbox is. This is a very important part of my bento making as it prevents things from rattling around and getting yucky/messy. The lettuce worked really well at keeping the ratattouie (wet/tomatoey) seperate from the sandwiches (relatively dry). I ate the ratattouie first and then added the lettuce to my sandwiches (they did already have lettuce in them). Less waste and more veges for me!
I must work on chewing my food more! It will aid digestion and gives me more enjoyment overall. I tend to bolt it down a bit. Esp now as I have an ulcer on the inside of my lower lip. Ow.
Point of Fashion: new shoes
Current Obsession: What is Voltron making me for dinner tonight?