Brill-iant mid week fish
Fresh fish is always a winner in my books. Tonight my other half K cooked a quick, light and fresh dish of brill fillets with a vegetable couscous.
First he added rock salt, pepper and lemon zest to the dry couscous, added a mix of boiling water and pinot grigio wine and left to soak.
While the couscous was cooking, he heated up some sesame oil, lemon juice, lemon zest and soy sauce in the wok.
Once the mixture started bubbling, a mix of tender stem broccoli, kale, slices of red onion and carrot ribbons was added and cooked through with the sauce.
For the brill itself we bought 4 'cook in the bag' fillets from Waitrose fish counter (ok, yes we cheated, but it was quick and they always turn out delicious!). Being filleted we didn't event have the hassle of bones to pick out.
The couscous was mixed into the wok vegetables and cooked for a further couple of minutes. Then, served into a bowl with the brill placed (plonked) on top.
To drink, a nice glass of Argentinian Malbec/Shiraz. Probably not the first choice to go with fish but still a bright, lively and fruity accompaniment to the meal. We're predominantly red drinkers so look for lighter, fresher reds for fish. I've put this after the main course details but in reality we started this first!
The succulent brill went well with the vegetables and fluffy cous cous. The sharp zesty-ness of the lemon and white wine bring the dish together nicely. I finished mine off with a big dollop of tangy tartre sauce on the side. Just right for a tasty, midweek dinner and still space for dessert!
First he added rock salt, pepper and lemon zest to the dry couscous, added a mix of boiling water and pinot grigio wine and left to soak.
While the couscous was cooking, he heated up some sesame oil, lemon juice, lemon zest and soy sauce in the wok.
Once the mixture started bubbling, a mix of tender stem broccoli, kale, slices of red onion and carrot ribbons was added and cooked through with the sauce.
For the brill itself we bought 4 'cook in the bag' fillets from Waitrose fish counter (ok, yes we cheated, but it was quick and they always turn out delicious!). Being filleted we didn't event have the hassle of bones to pick out.
The couscous was mixed into the wok vegetables and cooked for a further couple of minutes. Then, served into a bowl with the brill placed (plonked) on top.
To drink, a nice glass of Argentinian Malbec/Shiraz. Probably not the first choice to go with fish but still a bright, lively and fruity accompaniment to the meal. We're predominantly red drinkers so look for lighter, fresher reds for fish. I've put this after the main course details but in reality we started this first!
The succulent brill went well with the vegetables and fluffy cous cous. The sharp zesty-ness of the lemon and white wine bring the dish together nicely. I finished mine off with a big dollop of tangy tartre sauce on the side. Just right for a tasty, midweek dinner and still space for dessert!
Comments
Post a Comment