Fillet. I learned American English growing up so fillet would be pronounced “fil-ay”. After three decades of saying “fil-ay”, I had to go with the flow and pronounce it ” fil-it”. It took me a looong while before I got used to hearing myself say “fil-it”. It sounded so weird at first. Same thing with the to-mah-to and to-may-to (spellings changed for pronunciation purposes)… well, as they say when in Rome, do as the Romans do so I trained myself pronouncing most words the Aussie way. Yes, I said most words because until now, I still cannot bring myself to say “but-tah” instead of “butt-er”. Yes, we drop the “r” sound for words ending with “r”.
Anyway, I saw this wonderful recipe from the supermarket’s free magazine so off I went to the fresh section and ordered three “fil-its” of fish and grabbed two big “to-mah-tos” from the veggies section.Ingredients
- 1/2 cup pine nuts, chopped
- 1 cup fresh breadcrumbs
- 1/2 cup pitted olive, chopped
- 3 shallots, chopped
- 1 tsp dried tarragon
- 1/2 cup olive oil
- salt, to taste
- fish fillets, 200g per person
- juice of 1 lemon
- 1/2 cup dry white wine
- 1 red onion
- baby spinach leaves, allow 50g per person
- 2 cups tomatoes, seeded and diced.
1. Preheat oven to 220C degrees. Combine pine nuts and breadcrumbs in a bowl. In a separate bowl, combine olives, shallots and tarragon. Stir in 1/3 cup of the olive oil to make a spreadable mixture (almost like a tapenade). Season with salt to taste.2. Lightly oil a large baking dish with remaining olive oil. Spread one side of each fish with 1/3 of olive mixture.3. Lightly press the breadcrumb mixture on top. Place fish, crumb-side up, in baking dish and carefully pour the lemon juice and wine around the fish. Bake for 6-10 minutes, depending on the variety and thickness of the fish.4. Meanwhile, heat remaining oil in a frying pan and sauté onion until soft. Add spinach and tomatoes and cook until spinach wilts. Season to taste. Spoon vegetables (divide into three serving portions) onto plates.5. Place fish on top of vegetable bed and serve.Fish is delicate and must be cooked carefully to keep its moisture and fine flavor. This dish is so easy to prepare and ready on the table in less than 30 minutes.