Fish Baked with Mixed Peppers & Tomatoes

To be honest, I'm not entirely sure what type of fish this is (The Hunny's mum gave it to us). But instead of steaming it with ginger and spring onions as I usually do with fish, I decided to bake it.

I chopped up some red pepper, yellow pepper, fresh tomatoes and shallots and mixed them together with some finely grated ginger, finely chopped ginger, finely grated lime zest, fish sauce, mirin, soy sauce and some dried mixed herbs. Half of this mixture was used to stuff the inside of the fish and the remaining mixture was just spooned on top of the fish.

Then I wrapped the fish up in some foil and baked in a hot oven for about 45 minutes.

Potato Rosti with Rustic Fishcakes & Sweet Chilli Sauce

We bought a huge sack of potatoes recently and as I'm bored of making jacket potatoes, mash and potato wedges, I thought I'd try something different and make some potato rosti.

They're really simple to make; just grate a few potatoes, put them in a clean tea towel and squeeze out all the moisture. Then I seasoned with garlic, onion salt and pepper. Beat a few eggs together and add to the potato mixture together with a few tablespoons of plain flour.

Next heat up a frying pan, drizzle with some oil and gently pan fry the potato rosti in batches until nice and golden brown.

While you're making the potato rosti, heat up a wok, drizzle with some oil and gently pan fry your homemade fishcakes. When the fishcakes are almost cooked, add some white wine, a splash of soy sauce, a splash of mirin, salt and pepper and some sweet chilli sauce.

Place each rosti onto a warm serving plate, top with a fishcake or two and drizzle with the sweet chilli sauce.

Serve with vegetables, salad, rice or whatever your heart (or your stomach) desires!!

These were really nice, and I can certainly see myself making these again... but with a whole different range of toppings to go on top.