Saturday has brought a trip to the dentist for Man. We spent our morning in a waiting room the appointment was supposed to be at 11.30am… He didn’t get seen to properly until 12.18. And yes, I was counting the minutes.
After the appointment, we headed home via my amazing directions. Now stick me in the drivers seat and I’ll get home from anywhere. As a passenger, it’s a completely different tale. I’m okay if I know the place really well, but we weren’t on my side of town and my geographical know how is somewhat limited. So long story short, we got lost. It worked out okay to be fair. We stumble across a mess of shops and a Morrison’s.
I was hugely excited when I found a fox mug in the silly pound shop. Man chose a wolf mug to keep it in theme. I’m gutted – just before sitting to write my blog I made a hot drink in new mug, it cracked and instantly started leaking. Oh well.
Even bought a new cat dinner mat for the three tigers of the house. Then we hit the supermarket, and after missing breakfast we had lunch at the cafe. Keeping it real with a salad while I watch Man devour a carbtastic jacket spud with BBQ sauce smothered pork. And to finish he ate a chocolate brownie right in front of me… An offered me a bite. I politely declined (and pulled my “I’m not overly impressed” face).
To do something out of my comfort zone was my mission today. So we purchased fennel and seabass, both of which I have never cooked. So here it is. My very first attempt at cooking a fish with its head on
Chilli and Garlic Baked Bass with Roast Fennel.
This fed two of us. So adjust accordingly.
1 Large Seabass (tail, head and fins on – optional)
1 Large bulb of Fennel
2 x Vines of Cherry Tomatoes
1 Lemon (lime would work too)
3 Cloves of Garlic
2 Tbs of Olive oil
Salt & Pepper to Taste
Finley slice the fennel bulb and place in a bake proof dish. Mince one of the garlic cloves up by chopping it as small as you can, and scatter this over the fennel. A couple of twists of black pepper, a pinch of salt and drizzle over the olive oil and the juice of half the lemon. Get your hands in and mix so the fennel gets a glossy coat all over. Sit the tomatoes on the top and pop in a 190 pre-heated oven for 40mins.
Now the fish. I whimped out and had Man wash this scale ridden beast because I didn’t like the feel of it. Its been years since I’ve been anywhere near a fish and somehow I’ve managed to give myself an aversion to them, or at least the feel of them. I digress, wash the fish, inside and out. On a slice of foil place a slice of baking paper and get the bass on there. This will act as a little steam oven for the fish when its in the oven. In side the cavity place the remaining garlic (sliced) as well as the other half of the lemon (also sliced). Chop the chili and put this in there too, leave the seeds in as the chili acts as an aromatic rather than a punch in the face heatwave. Pinch the foil together to make a parcel, keep it on the loose side. Get this bountiful package in the oven and bake at the same temp as the veg for approx 35mins.
Dinner for two. Serve and enjoy, but be wary of bones .
Its now snowing and man is aggressively shouting down his headset while playing GTA 1000 or what ever number were on now. Its not so bad, Demon Dog is keeping me entertained chasing his new bone round the room.