I usually get one day a week off, or sometimes more depending on staffing and trade levels, and as such usually use the day to socialise, visit friends and family, sort out any secondary affairs i don't get to deal with during the working week, and finally (my favourite part) i like to try out new ideas in the kitchen.
My kitchen at home is nothing spectacular, houses only a small cooker and an oven and the usual amenities, but it is wonderfully functional. This week i tried a variation on a classic recipe using versatile ingredients, which i had in the fridge. In the fridge i found some broccoli, which i'm a great fan of - it has a wonderful fresh colour and appearance, a slightly nutty flavour and a wonderful texture.
In the freezer i have lots of interesting things. I first came across some small frozen cod fillets (skinned and de-boned) which i remember buying from Aldi (a wonderful store). Ive always been a fish fan and theres nothing wrong with frozen fish, providing the quality is good. Buying frozen fish is also generally cheaper than buying fresh (which in some supermarkets can be incredibly overpriced). These cod fillets were a manageable size and good quality so i decided i was incorporating them also. There were three left, which was enough for a generous helping.
To all the chef's out there, i know what you are thinking. Either cook the two and eat with either a parsley / bread sauce or hollondaise. It sounded like a good idea, but i did not want to be making hollondaise at such an hour. It can become a chore, and i really don't like packet sauces. Parsley or bread sauce was out of the question, since i had no flour to make a roux or buerre manie for a bechamel base.
i did however in the fridge find some natural yoghurt, peanut butter and a thai orange sauce, which screamed the makings of a tasty sauce for the nutty flavours of brocoli, and the mellow flavours of the cod. yep, that was the way to go i thought.
The cod i cooked from frozen on a greaseproof lined oven tray, seasoned with some herbs d'provence. You do not have to use herbs d'provence - you can use general mixed herbs, or Italian seasoning. Cooking fish on greaseproof paper means that the fish doesn't shrink, burn, or go tough. The greaseproof paper keeps things tender and moist even at higher temperatures, and this also works for meats and pastry. An oven set at about 180 C usually does the trick, and from frozen the cod took ten minutes until cooked and tender..
The broccoli took three minutes to cook in boiling water. I would suggest no longer than three minutes, otherwise the broccoli will begin to lose both its flavour and its bite. If your'e cooking an entire head of broccoli, one would suggest keeping the stork for soup or a stock, or even for roasting. The storks have a wonderful sweet flavour when roasted.
For the sauce (for one portion) i combined the yoghurt (about 3 tbsp), peanut butter (1 tsp), and the orange sauce (about 2 tbsp) into a small saucepan, and whisked together over a gentle heat (until gently simmering, and the peanut butter has folded into the mixture). I did this about 2 minutes into the broccolli cooking, since it only takes a minute.
Finally i combined the three items onto a plate. I like to stack things when presenting, so i put the broccoli on the bottom in the centre of the plate, layered the fish on top, and poured the sauce over the stack. Yum!
The Finished Product
Give it a try! It only takes approximately ten minutes, and hardly any fuss and bother at all. It's phenomenally tasty, and is a delightful light (yet satisfying meal) to fish fans, and also anyone wishing to try anything a little different. For the recipe for this dish, further questions, or general feedback on this recipe, please contact me at my primary email.
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