a work in progress
Time to share a work in progress.
Most of what I cook is by the seat of my pants and usually it hits the mark, but there is always room for a tweak and a twist. Last night I experimented with a tasty pastry-less little fish pie or hot pot. The Significant Eater has a signature dish - a whole baked snapper with potatoes, green olives and tomatoes. It's exquisite, but though deceptively simple not something you'd make for one at the end of a long day. The challenge is to concoct a mini version with fillets to make a quick, simple one dish meal.
Snapper “pie” with olives, tomatoes and potato
(per person)
1 medium fillet of snapper, cut into chunks
1 large ripe tomato, sliced
6 or more pitted green olives
a handful of baby potatoes
garlic, salt and pepper to taste.
Smokey paprika
Scrub potatoes and par boil. If using the tiny little spuds, just halve. For larger ones, cut into 2 cm slices.
Oil the sides of a ramekin or small pie dish.
Assemble with snapper on the bottom, then olives, garlic, tomato and top with potato, lightly seasoning each layer. Brush a little olive oil on the exposed slices of potato and sprinkle with paprika.
Bake in a hot oven for about 15-20 minutes, depending on the thickness of the fish. The potato should turn golden.
The verdict: This is a low fat, healthy one dish meal. The fish was moist and sweet, with a lot of juice from the fillet itself and the tomato. It could have done with more olives and garlic, perhaps a little fresh coriander as well.
How would you tweak it?
Most of what I cook is by the seat of my pants and usually it hits the mark, but there is always room for a tweak and a twist. Last night I experimented with a tasty pastry-less little fish pie or hot pot. The Significant Eater has a signature dish - a whole baked snapper with potatoes, green olives and tomatoes. It's exquisite, but though deceptively simple not something you'd make for one at the end of a long day. The challenge is to concoct a mini version with fillets to make a quick, simple one dish meal.
Snapper “pie” with olives, tomatoes and potato
(per person)
1 medium fillet of snapper, cut into chunks
1 large ripe tomato, sliced
6 or more pitted green olives
a handful of baby potatoes
garlic, salt and pepper to taste.
Smokey paprika
Scrub potatoes and par boil. If using the tiny little spuds, just halve. For larger ones, cut into 2 cm slices.
Oil the sides of a ramekin or small pie dish.
Assemble with snapper on the bottom, then olives, garlic, tomato and top with potato, lightly seasoning each layer. Brush a little olive oil on the exposed slices of potato and sprinkle with paprika.
Bake in a hot oven for about 15-20 minutes, depending on the thickness of the fish. The potato should turn golden.
The verdict: This is a low fat, healthy one dish meal. The fish was moist and sweet, with a lot of juice from the fillet itself and the tomato. It could have done with more olives and garlic, perhaps a little fresh coriander as well.
How would you tweak it?
posted by GS at 5:55 pm
3 Comments:
Looks so simple and delicious... I don't think I'd tweak it. I'd probably just sprinkle a favorite fresh herb on top when serving.
Maybe little capers instead of more olives?
a song about eating potatoes:
Monday - bulbes,
Tuesday - bulbes,
Wednesday - fcking bulbes.
"Originally a haunting Old World dirge about the monotony of potato consumption entitled “Bulbes,”
The Village Fugs’ “Nothing” was prophetic and profound. The down-tempo minor key wail was transubstantiated by bongos and throat-singing into the most credibly religious song of the sixties. A verse in Yiddish. A verse in Spanish. Onomatopoeia. A metric ton of cursing, at least for 1965. Kupferberg adapted “Bulbes” to the “folk-freak” exigencies of the day — both his and ours."
and I am not tagging you with the food meme I just did,
unless you want to.
Blame Antikva and Copperwitch.
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