By Guest Chef, Jean-Christophe Novelli.
An exquisite variety of fresh fish coupled with fresh vegetables and seasoning to excite the pallet. Best enjoyed on a Autumn evening with a softer red such as Pinot Noir.
Serves: 4 adults, as a main course
Preparation time: 15 minutes
Cooking time: 35 minutes
Difficulty: 3 out of 5
Ingredients
- selection of fresh fish: mussels, prawns, scallops, cod or salmon
- selection of vegetables: asparagus tips, courgette, red pepper, mangetout or fennel
- 4 thyme sprigs
- large bunch of spinach or watercress
- 2 crushed garlic cloves
- 2tbsp of fresh hot vegetable stock or water
- 2tbsp of tomato sauce
- 50g sliced local cheddar cheese (optional)
Method
- Add two tablespoons of tomato sauce into a dry hot pan, warm up before adding your vegetables thyme and garlic
- Shake pan to incorporate the tomato sauce into the vegetables for 1 minute
- Cook covered until vegetables are softened, shaking the pan frequently (you may want to add a touch of water or stock)
- Add the fish and cook 1 to 2 minutes with lid on
- Add the spinach, cover and cook for 2 to 3 minutes, simmer gently
- When the fish is cooked, remove from heat
Presentation
- Display on plate or bowl with fish and vegetables evenly mixed
- Top with sliced cheese, cover and leave the cheese to melt slightly before serving
