Atlantic Sea Salt, Beaut.ie, Bitter Leaves, Easy Dinner Party Dishes, Fallon & Byrne, Fish, Hake, Healthy Fats, Healthy Food, Irish Fish, Irish Sea Salt, Lemon, Lemon Zest, Local Food, Local Food Producers, Olive Oil, Organic Dublin, Parma, Parma Ham, Potatoes, Prosciutto, Radicchio, Rosemary, Seasonal Food, Simple Suppers, Spring, Spring Recipes, Supernatural Food Market Dublin, Unwaxed Lemons, Violet Garlic
This is such a brilliant time of year for beautiful food! I spent this afternoon photographing, along with other stunning fruit and veg; romanesco cauliflower, blood oranges and radicchio. The light was good in the back garden and I was out there until my back protested and I had to come in. But the photos are excellent, if I do say so myself!
For most recipes, you can always use another bitter leaf like rocket if you can’t find radicchio. Apparently it is very, very nutritious and since it’s in season at the moment, I’m making the most of it.
I don’t usually put that much effort into photos for the blog, and if someone was to offer their services and take all of my food photos for me, I’d be thrilled! If you’re out there and you want some food photography experience and you live in or near Dublin, get in touch! But so far no one has come forward, so I have to do it myself. It’ll be worth the back ache though…
It’s a simple, one pot dinner that is amazingly tasty and easy to make, but looks really impressive and elegant!
This Iberico chorizo from Fallon & Byrne is the best cooking chorizo that I’ve ever used and I hope people are inspired to use it. It has no additives or artificial sweeteners and you can taste the difference.
Above is the finished beaut.ie recipe. In fact, I’ve been meaning to do more tie-ins each week since the beginning of the year, but I’m only really getting organised with it now. Better late than never, eh?
Anyway back to the new hake recipe. I’ve been planning to do another hake dish here in case anyone likes what they see over at beaut.ie and want more of the same.
I make this one a lot, as it is so very easy and quick! Mr. Cooksalot is not a big fish fan and seems to think I’m punishing him whenever I make any fish dish – except of course deep fried fish, but that is a very rare event! But even he will happily eat this hake wrapped in prosciutto or other similar cured ham.
It’s inspired by Nigella’s recipe for monkfish, which you can find here. Hake is a bit cheaper (but by no means the cheapest fish to buy) and I prefer it to monkfish anyway.
These lemons were just so beautiful! If you can get unwaxed lemons please do, especially for a recipe like this which needs the zest, although they probably need to be kept in the fridge to keep them fresh since they are not protected by wax.
Why isn’t hake more popular here? We export so much of it to Spain, but I wish we could get it more easily at home…
I’m incredibly lucky to have rosemary growing in my front garden. It seems to be going strong and doesn’t need any looking after (as far as I know). It’s just begun to flower again with tiny blue flowers popping up along some of the sprigs. You can see them in the photo if you look carefully.
I tend to only use rosemary for a few specific meals, as I find it so strong and almost soapy if used too heavily. But for roasting potatoes with garlic and olive oil, it works wonderfully!
This recipe serves 2 and since everything is made in the oven, it can easily be doubled or trebled if necessary. I know it’s only March, but our weather her in Dublin this week as been marvellous so I’m taking it as a sign to eat more summery flavours in anticipation of actual heat…
650 g floury potatoes (I try to use organic potatoes as much as possible)
2 portions of hake (about 150g each)
4 thin slices of parma ham, serrano ham or any other similar thin, cured ham will do
1 unwaxed lemon
light olive oil spray
extra virgin olive oil
small sprig of rosemary – or 1/2 tsp dried rosemary
2 – 3 cloves garlic
1/2 small head of radicchio (organic if possible)
Preheat oven to 220 C. Wash the spuds and chop them into bitesize chunks, about 1-2 inches. I call these potatoes “chippie cubes” – which has become a running joke in my house. I think it started when I used to babysit all the time and one of the boys that I looked after called chips “chippies” and it has just stuck. Anyway, they are much healthier and easier to make than actual chips.
Spread the potato cubes out onto a baking sheet and spray with light olive oil, or use a scant tablespoon if you don’t have a spray. I never use those sprays with artificial nasties in them, just pure olive oil in a pump spray bottle.
Add a generous pinch of sea salt and some freshly ground black pepper, chopped rosemary and smashed garlic – with the skins left on to protect them from burning. Give everything a good massage to make sure the spuds are well coated and the flavours can begin to combine and infuse.
Put the tray into the hot oven and turn it down to 200 C. Roast for about 25 minutes, or until the potatoes are almost fully cooked, turning once or twice to ensure that they go a deep golden brown on all sides.
In the meantime, lay out 2 slices of the parma ham side by side, ever so slightly overlapping them.
Place one of the pieces of hake at one end. Season with salt and pepper and half of the lemon zest. I like to use an actual zester for something like this. It will give you long scraggly pieces of zest with absolutely no bitter pith. You can find them in lots of cooking shops and they are really cheap and easy to clean. My kind of gadget!
Roll up into a neat and tidy parcel. Repeat with the other portion of fish.
How beautiful is this? Seriously, it’s like a painting! I just wish I had a darker chopping board to highlight it better. I must look for one…
Make room for the fish in the centre of the hot baking tray and return it to the oven. You may want to turn the oven back up to full blast. Better to cook the fish as quickly as possible to avoid it drying out. Roast for about 12 – 15 minutes – depending on the size of the fish.
Dress the radicchio with lemon juice, extra virgin olive oil, salt and pepper. Serve the fish on or beside the radicchio, with a small wedge of lemon.
At this point in the day I had lost the light so the finished dish isn’t lit with natural light – but it was particularly tasty. And you can feel very virtuous and summery while you eat it!
The bitter radicchio and the mild potatoes complement the salty, lemony fish so well. All that was missing was a large glass of cold, crisp white wine!
I hope you like this one and let me know if you make it!
And if you want to check out all of my articles for beaut.ie, you can find them here: