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<blockquote data-quote="Sheikh Yerbouti" data-source="post: 708286" data-attributes="member: 9093"><p>Love fish it's awesome dead simple to cook and dead good for you <img src="/styles/default/xenforo/smilies/classics/thumbsup.gif" class="smilie" loading="lazy" alt=":thumbsup:" title="thumbs up :thumbsup:" data-shortname=":thumbsup:" /></p><p></p><p>Winds me up when you go to restaraunts (particularly in the states they're bad for this) and they take a lovely piece of fish and fartarse about with it adding flavours and sauces and god knows what to make it look/sound impressive.</p><p>Most fish has delicate subtle flavour and needs very little seasoning to taste gorgeous.</p><p>Also in the states if they're not fannying about with fish and ruining it that way, then they overcook it till it goes hard and dry and it's like eating cotton wool.</p><p></p><p>Keep It Simple Stoopid <img src="/styles/default/xenforo/smilies/classics/thumbsup.gif" class="smilie" loading="lazy" alt=":thumbsup:" title="thumbs up :thumbsup:" data-shortname=":thumbsup:" /></p><p></p><p>Whole bream or bass or trout whack it on a sheet of foil lob a bit of sea salt on and some lemon juice and maybe a sprig or 2 of herbage, drizzle a bit olive oil ower it then fold the foil into a bag sealing all four edges down tight then in the oven for 15-20 minutes (depending on the size & thickness of the fish).</p><p></p><p>Few veggies (babby carrots, peas, cauli, broccoli, sparrows arse or whatever) and boiled spuds with butter or mash...</p><p></p><p>Gorgeous, quick and healthy <img src="/styles/default/xenforo/smilies/classics/thumbsup.gif" class="smilie" loading="lazy" alt=":thumbsup:" title="thumbs up :thumbsup:" data-shortname=":thumbsup:" /></p></blockquote><p></p>
[QUOTE="Sheikh Yerbouti, post: 708286, member: 9093"] Love fish it's awesome dead simple to cook and dead good for you :thumbsup: Winds me up when you go to restaraunts (particularly in the states they're bad for this) and they take a lovely piece of fish and fartarse about with it adding flavours and sauces and god knows what to make it look/sound impressive. Most fish has delicate subtle flavour and needs very little seasoning to taste gorgeous. Also in the states if they're not fannying about with fish and ruining it that way, then they overcook it till it goes hard and dry and it's like eating cotton wool. Keep It Simple Stoopid :thumbsup: Whole bream or bass or trout whack it on a sheet of foil lob a bit of sea salt on and some lemon juice and maybe a sprig or 2 of herbage, drizzle a bit olive oil ower it then fold the foil into a bag sealing all four edges down tight then in the oven for 15-20 minutes (depending on the size & thickness of the fish). Few veggies (babby carrots, peas, cauli, broccoli, sparrows arse or whatever) and boiled spuds with butter or mash... Gorgeous, quick and healthy :thumbsup: [/QUOTE]
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