It may be a bank holiday weekend but we are both working- poor us!!! However, we were both off for the last bank holiday weekend so I guess this is only fair.
So to make life happier we have needed 2 delicious dinners, and Saturday night was a particular triumph.
My photographic skills need some serious upgrading! But despite appearances I a, delighted to say that this dish was gorgeous- light yet filling and full of warming spice. Here’s the recipe:
Cod with Roasted Peppers and Chickpeas
2 fillets of cod
1 tbsp olive oil
1 garlic clove, chopped
1 small jar of roasted red peppers, drained and sliced
1 small punnet of cherry tomatoes, halved
1/2 tin chickpeas, drained
1 tsp paprika, plus more for sprinkling
- Season the fish and either pan fry or roast in the oven for 15mins. I used the oven as the flat is small and can be overwhelmed with fishy smells!
- In a large pan heat the oil and add the garlic for 1 min.
- Add the peppers and cherry tomatoes and stir for 10mins. Add the chickpeas and paprika and cook for 10mins until hot through and fragrant. Season.
- Serve the fish on top of the chickpeas with a sprinkling of paprika, and a squeeze of lemon.
Both Thomas plates were completely emptied which is always a good sign. A good bottle of old vine Zinfandel made for a lovely evening, ready for another day at work while everyone else is enjoying the (rare) sunshine!
I seem to have a habit of picking the wrong food for the weather at the moment…. a side effect of planning in advance I suppose. So despite today being gloriously warm and sunny we are having Shepherd’s Pie. Lovely though, I can’t complain as once again 2 completely empty plates. And for once I have managed not to completely overeat which I almost always do with Shepherd’s Pie. Another portion ready for a late night dinner- yippee!
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