I had Cooking TV on a few days ago as I was pottering around
catching up on some light household chores and caught part of an episode of
Jamie Oliver Does Venice. He showed a
particular fish dish as it came out of the oven in a restaurant and I was
instantly entranced by the simplicity of the dish. I love fish and I love Italian food, so this
was perfect for me.
My approximation of the dish is as follows :
For two people :
Two nice fillets of fish (I used Cod, but you could use
snapper, haddock, sea bass etc)
Sliced baby potatoes, par-boiled (quantity depends on the
size of them, and your appetite)
A generous handful of halved cherry tomatoes
1 clove of garlic, finely chopped
1 small bunch of flatleaf parsley also finely chopped
About 1 cup of fish stock – use a Knorr stock pot if you can
find them
Extra Virgin Olive Oil to drizzle
Salt and pepper to taste
Juice of 1 lemon to serve
Wash and pat dry the fish fillets and arrange in an
ovenproof dish.
Add the sliced potatoes and halved cherry tomatoes around
the fish and then scatter the garlic and parsley over everything. Pour in the stock so that it comes about
half-way up the side of the dish.
Drizzle with a little olive oil and season with salt and pepper.
You need to cook the dish until the potatoes and fish are
cooked through. I cooked mine at 180oC
(350oF/gas mark 4) for 40 minutes.
Spritz with lemon juice to serve.
You could stay within the Venetian theme and serve with a
radicchio salad alongside, but I saw fresh samphire and looked no further!
