What shall I serve with garlic and herb baked fish?

(14 Posts)
lucysmam Fri 21-Jun-13 20:06:12

I didn't see any of the other suggestions - been busy with the kids!

Dp was very hmm about the lettuce too so he ended up with frozen peas grin

I let my more adventurous side out and did the lettuce....seems a bit odd to cook it but strangely it works confused Will try out your other suggestion another day mignon...both have gone in my stripey book smile

confusedofengland Fri 21-Jun-13 14:46:16

Potato wedges (hm) & green veg

JamNan Fri 21-Jun-13 12:19:07

New potatoes and wilted/steamed spinach or chard.

mignonette Fri 21-Jun-13 11:58:21

YumLittleAbruzzenBear

A great way to recycle left over potatoes too.

I boil new potatoes then toss them in a frying pan with butter and lemon for 5 mins. Very tasty.

mignonette Fri 21-Jun-13 11:29:41

They go all lemony and garlicky with lovely crunchy bits. Another method is to shred them into chunks then put in a pan with some chicken or vegetable stock, lemon and a little garlic and butter. Chuck in a good handful of peas then cook down until tender. Gorgeous with roast chicken or fish. So fresh in Summer too.

lucysmam Fri 21-Jun-13 11:26:32

mignonette I have never ever cooked a lettuce before & happen to have some little gem in the fridge so I will give that a whirl out of plain old curiosity!

mignonette Fri 21-Jun-13 10:08:50

Give him Mange tout then.
Or my Summer obsession- Little Gem lettuces sliced in half lengthways then grille, roasted or barbecued. To barbecue I wrap them up in foil after dabbing a little butter, salt and lemon juice on them.

To roast, same prep again. Then 15-20 mins wrapped in foil in a hot oven checking frequently. Open up foil for last few minutes to get them a little charred around their edges.

mignonette Fri 21-Jun-13 10:06:08

Keep an eye on the potatoes when you par boil as they cook so quickly when they are summer varieties. They need only to be cooked a little. I leave the skins on with new potatoes.

They are also really tasty if you dab a few blobs of Philadelphia, plain or garlic and herb on them to serve.

lucysmam Fri 21-Jun-13 09:59:40

oooh yum...will try out the hassleback potatoes ....dp is a bit hmm at asparagus/courgette though - wonder if I can convert him

Allalonenow Fri 21-Jun-13 09:38:20

Courgette, grated, toss in a frying pan with butter, stir for a moment or two to warm through. Takes less than two minutes, keeps its nice bright colour, add black pepper to serve.

mignonette Fri 21-Jun-13 09:35:32

Can't beat new potatoes this time of year.

But if you want to do something a little fancier, Hasselback potatoes are great. Par boil new potatoes for no more than 2 minutes. Drain then make 1 or 2 slices 3/4 of the way through each potato width wise. Roll in olive oil then roast until crispy. Sprinkle with sea salt ten minutes before taking out of the oven.

I would roast Asparagus with a little butter and olive oil. Griddled courgettes brushed with olive oil and cut lengthwise before charring on a grill pan or sprinkled with a little chilli oil if you like that?

Roasted slices of Fennel works beautifully with fish too. Slice cross or length wise, brush with oil then roast.

TrinityRhino Fri 21-Jun-13 09:29:29

charlotte pots bolied in their skins
toss in a little butter, salt and pepper

and asparagus wrapped in bacon
cooked in the oven uncovered for however long it takes for you to like the look of them grin

lucysmam Fri 21-Jun-13 09:27:37

Something simple?

We're having tea without the kids tonight so trying out something new...

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