What this post lacks by way of a decent image is (I hope) made up for in the recipe. This was a quick dinner at home (I’m barred from saying for who !!!) (big eye roll) and it was featured in my instagram story. As always the post which I think will go by unnoticed gets a whole bunch of Direct Messages in my inbox.
Not just messages,I got repeated requests for the recipe. Despite the quick phone image,I decided to do a recipe post because this is one of those impromptu recipes which has become very popular at home.It’s quick, easy and makes for a good non-indian dinner option for growing appetites (hint!) I didn’t say for who, did I ?!
What we love most about baked fish is the simplicity of ingredients. Often fresh fish just needs to be enhanced;salt,pepper and lemon and it’s so good. This recipe is something along those lines and I think it’s a keeper.Like many of our quick dinners this was rustled up when I was looking to add a little more of an interesting element to an otherwise regular baked fish dinner.
Another thing i would like to mention is that we have been a little more experimental in the kind of fish we have started eating. From eating mostly seer fish, we now ask our friendly fishmonger what the catch of the day is .This I believe allows him to sell his fresh produce with less stress and also translates to what he demands of the hard working fisherfolk who toil out at sea. It makes sense to choose fishmongers who know a thing or two about the ocean , the seasons and what is safe to eat at which time.
Another thing which we can’t stress enough on is of course the food detoxifier .It is known by other names, vegetable purifier, fruit and vegetable purifier etc. It has been part of our kitchen for close to a decade and it purifies all of the ingredients every day before we cook it. People ask ,”but how does that keep your immunity intact?” It actually does because our body doesn’t have to fight all of the toxins ,which may otherwise be prevalent in home cooked food, on a daily basis so it actually keeps the immune system strong with all the nutrient intake. When we do go out and eat food which isn’t ‘purified’ ,the immune system takes care of it.
Our fishmonger also knows that when we request fish fillets ,that it’s best to suggest a firm white fleshed fish.So he gave us generous fillets of koduva fish. He said it was at it’s optimum freshness and would be perfect for baking. He didn’t know the english name which was unusual for him, he is known to start off usually with the english names first. So when I ggogled images of Koduva, it turned out to be the common variety of sea bass. It’s a fish which we enjoy eating.
He also told me that I should buy fish with bones more so that my family won’t fuss when they travel !!! Jeez…everybody loves to have a say in other people’s lives these days huh!?! I was startled at first and then highly amused.
The fish has a wonderful flaky texture when baked.The grilled bell pepper adds sweetness and goes very well with the flavours of the herbs, seasoning and extra virgin olive oil. The pangritata crumb is so effective in elevating a simple dish.I hope you do try this recipe.I promise to get a better picture the next time around and update it here. For now this will have to do 😉
For further info on food detoxifiers;
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