What are you missing most in this physical-distancing, lockdown world? For me, it’s definitely having people over for food, drinks, conversation and silliness.
Today, I found the up side to not being able to cook for others. I’m calling it risky fish cookery.
You see, when I cook for others I like to be fairly confident that I’m going to serve up something they’ll enjoy. And today I realised that cooking for myself means that I can take chances and learn how to cook those things that I usually avoid.
As I waited in the safely separated and beautifully illustrated (thanks, Jason) line outside Steve Hatt, I was pretty sure that I was going to buy myself a nice, safe salmon fillet. But then, as I waited and looked at the lovely display in the window, my eye was drawn to the gorgeous red mullet. Now, don’t get me wrong, I love red mullet, but I don’t cook it. I associate it with open air seaside restaurants and barbecues, not my kitchen.
So, I bit the mullet (geddit?!?!?!) and bought one. So glad I did. It was so easy to cook and so delicious. I really wish you could smell and taste this photo.
Here’s how I cooked it:
Preheat the oven to really hot 230ºC, 450ºF Gas mark 9
1 red mullet cleaned, not filleted
1/2 red pepper
1 clove garlic
1 tsp sumac powder or juice of half a lemon
salt and pepper
Chop the garlic finely, slice the tomato and red pepper and place them inside the fish
Rub the sumac on the skin of the fish, or drizzle the lemon juice on it, sprinkle on a little salt and pepper.
Wrap the fish loosely in foil and place it on a baking tray in the pre-heated oven.
After 5 minutes, turn the oven down to 200ºC/400ºF/Gas 6 and cook for another 20 minutes.
Unwrap the foil and finish under a hot grill for 2 or 3 minutes.
Here’s Jason creating the “distant wait line art” on the pavement from Steve Hatt to Popham Street past the Alpaca pub… genius! Steve Hatt are offering deliveries and click and collect. You can find them here