Sorry, it’s been a while since I wrote a recipe but we have been extremely busy. It’s end off quarter here and my husband is working around the clock, which means I have been alone with Baby “Flipper” and Toddler “Blip”.
As I’m writing this blog post I’m sitting with Baby “Flipper” over my shoulder and a poorly Toddler “Blip” next to me. Not sure what is wrong with him, but a high temperature. Whenever he got a high temperature I don’t like for my son to sleep in his own bed, so tonight he will join me and baby in the big bed (obviously, I’m safely bedsharing with the baby, I got a next to me cot for baby). At least the husband is away on business, so only 3 off us in one bed and not 4 (that’s a squeeze).
Before I knew that Toddler “Blip” was going to be sick I took some sea bass out of the freezer. Had I known my toddler was going to be sick, I would have stuck to something much easier.
The sea bass was reduced when I purchased it the other day. It cost £1.09 for two fillets, I got two packets and froze both. Luckily, I only took out one packet. In total, I paid £1.20 per person. If not reduced it would be £2.64 per person.
Therefore, dinner tonight was Sea bass with fried potatoes, Swiss chard, broccoli, lemon, dill and capers. and I will have the second portion for lunch tomorrow.
Delicious Sea bass with Lemon, potatoes and Swiss chard!
Serves two – But easily doubled!
2 sea bass fillets with skin
2 tbsp olive oil
2 tbsp flour
100 ml milk
1 tbsp capers
2 tbsp dill
1 tbsp lemon juice
2 large potatoes
10 leaves of spring green /Swiss chard
1 medium onion
Salt and pepper
Veg of choice on side
Take the potatoes and cut them into cubes, then boil to soft.
Finely chop the onion, and shred the swiss chard into 1 cm strips. Now, fry the onion in oil until translucent, add the greens and let it wilt. Keep aside until the potatoes are done.
When the potatoes are soft boiled fry them lightly in olive oil then add the greens to it and season. Keep it all warm until ready to serve.
Dust the fish with flour. In a medium frying pan, add 1 tbsp of olive oil, turn to hot and add the fish to the frying pan when hot, with the skin side down, now cook for 3 minutes then season with salt and pepper. Then turn over the fish and add lemon juice and the capers cook for about 3 minutes. Then add the milk and dill cook for another minute.
Now serve the fish, with the potatoes and chard, making sure to add some of the capers and dill liquid from the pan. I would serve it with some vegetables of your choice.
Add a bit of fresh dill to the dish.
Bon appetite – as my granddad would have said
These has been based on Tesco’s prices and the basic products where possible (Correct as per September 2017)
Sea bass fillets £4.00
Olive oil 11p
Lemon juice 3p
Spring green /Swiss chard 50p
Salt and peper 2p
Total price £5.28 or £2.64 per person.