Awesomely baked white fish

If you have run out of good ideas on how to cook the-much-needed-in-our-diet thing called fish and you are no longer bothered to use a fryer or a broiler or even your outdoor grill (!), then I'm telling you: this is an awesome recipe for any white fish and oh god so easy to make. I just tried it out and it is such a good alternative for cooking a fish. I found it on Jamie's website and I think the use of chili makes all the difference. In fact you don't need to use a fresh one, I used a pinch of this store-bought ready ground red chili powder and it turned out just fiiiiiine..I used about 1.5 lbs (about 600gr) of tilapia (4 fillets) and 1 can of 950gr of whole marzano tomatoes which you then try to smash/squeeze them in the pan. I also used ground basil instead of fresh one (sorry none of it in my pantry guys)..The overall taste is sweet and tangy with a bit of a swing from the chili that makes the specific "boring" fish full of flavor. Enjoy!


White baked fish (adapted by Jamie Oliver)

3 cloves garlic
1 small bunch fresh basil
olive oil
1 fresh red chilli
2x 400 g tinned plum tomatoes
sea salt
fresh ground black pepper
red wine vinegar
4x 150 g white fish fillets , such as coley, whiting or pollock, from sustainable sources, ask your fishmonger, skin off and bones removed
1 handful black olives , stone in
1 tablespoon capers , drained


To make your sauce:

Peel and finely slice the garlic cloves. Pick the basil leaves and put aside, finely slice the stalks.

Add a good couple of lugs of olive oil to a large pan on medium heat. Add the garlic and basil stalks. Pierce the chilli once with a knife so it doesn’t explode when frying, and add to the pan. Fry gently until the garlic is soft but not coloured, stirring occasionally.

Add the tins of tomato and season lightly with the salt and pepper. Gently simmer on low heat for 30 minutes. Remove the chilli. Break and mush the tomatoes with a wooden spoon. Season the sauce really carefully with more salt and pepper, if needed, and add a tiny swig of red wine vinegar to give it a little twang.

To prepare and cook your fish:

Preheat the oven to 220°C/425°F/gas 7.

Pour your tomato sauce into a roasting tray (about 20cm x 30cm). Season the fish fillets on both sides with a little salt and pepper, then place on top of the sauce. Squash the olives, using the base of a jar or something heavy, and remove the stones. Sprinkle the olives and capers over the fish. Scatter the reserved basil leaves over the fish.

Cook in the oven for around 15 minutes or until the fish is cooked through (check by cutting into the thickest part of one or two of the fillets; they should be pearly white and not transparent). Lovely served with new potatoes and a green salad. (I did the first one ;))

Take me there

Consisting of five different restaurants and bars Sketch combines three of my favorite things, food, art and music, is situated on an 18th century building in London and simply overflows from great deco and design..yes, take me there.

The little things

/beautiful blossomings all over the streets currently/

/lobster rolls making a picnic time/

/playing Photo Booth silliness time at school/

/garden flowers in a small vase/

/pretty ceramic stuff by Threshold/

/shoe observations/

/yellowfin tuna poke at Drift/

Current mood

1/ Ruffles in the most adorable pastel color shirt from here
2/ Vintage influenced ring, found it here
3/ New-in style jeans from this favorite shop
4/ Pretty & funny, 2 in 1, pot designed by the amazing Leah Reena Goren
5/ This all-day vest dress, in black
6/ Beautiful details from the latest collection by Rodarte
7/ Loafer-y H&M trend ankle boots
8/ The color of the summer on this cropped essential top, find it here

Three ingredient biscuit treat

This one is maybe the simplest dessert ever to make and the perfect deal for those late night (or early ones) cravings. You only need to have three (basic really, we all have those in our pantry) ingredients and you are ready to go. The result is unbelievably good and all you have to choose is between how intense or not you want your chocolate taste. So, depending on how light or darker you like your chocolate, adjust your chocolate you will use accordingly. I usually go with 60 to 70% of chocolate cause I'm a dark chocolate person but I'm eager to try the lighter one version ;)

Also, the original recipe uses digestive biscuits, I decided to go with the graham crackers. It turned out just fine :)

Three ingredient biscuit treat (adapted by Cool Artisan)

300 g chocolate
150 g butter
15 digestive biscuits

Smash the biscuits into large pieces. Melt the chocolate with the butter in a double boiler.  Once the chocolate and butter are melted and mixed, add the biscuits. Mix and convey into a pan you have covered with cling film. Let the cake in the refrigerator for at least one hour and then chop into cubes. Refrigerate.

Enjoy!

Designer of the week: Jacquemus

There is a genius mind behind this guy over here. This is Jacquemus and his FW16, La reconstruction-

Music of the day

Latest tune crush from this all-in-one lady- out of the album "Hairless toys"..
Roisin Murphy-Unputdownable

Cos x Hay

Another stunning collection from one of my favorite stores around, but this time is all about homeware. Keeping up with its minimalistic forms, COS brand collaborated with Danish designers HAY to create a unique as always collection of pieces for the modern home.

You can find the collection in London, Vienna and Gothenburg stores as well as selection of items at their online boutique.

The easiest sweet mpougatsa recipe

Mpougatsa (or in other words cream filled pastry or savory dough) is a really delicious greek delicacy often eaten along with morning coffee or as a treat during the day and it can be found having savory or sweet fillings in its dough (its main component). Please remember and ask for it whenever you find yourselves in any of the gorgeous places of Greece, you will do yourself a favor, really. Oooooor, and till you do so, I can fulfill you with one of the recipes I currently use. This is the sweet version of it, was given to me by my mother-in-law and it already saved lots of time in the kitchen-plus: the kids of the house simply adore it.

This is the recipe I am currently using:

Mpougatsa

1/2 of an Athens fillo dough packet
220 gr butter (1 cup), cut in small cubes
14oz sweetened condensed milk
14 to 28oz water
1/2 tsp vanilla beans or paste (optional)
cinnamon and confectioner's sugar, for dusting

Pre-heat oven to 350F.

Arrange each of the fillo sheets on a 24cm round pan or you can choose whatever pan you like. Try to arrange them by kind of squishing them from their one side to the other. Once you have arranged all the sheets in the pan, putting them one next to the other till the pan is full of fillo sheets, spread evenly the pieces of butter on top of them.

Place the pan in the oven until the butter melts and the fillo sheets turn into golden brown. In the meantime mix the sweetened condensed milk with the 14 to 28oz of water, depending on how "full" or not you prefer your cream, I usually do a little less than the whole 28oz. You can warm the mix just a bit so that it isn't so cold when it goes in the pan. I like to add about 1/2 teaspoon of vanilla beans or paste, it creates a nice overall vanilla flavor.

Pour the milk mixture on top of the fillo sheets and continue baking until it is all absorbed by the fillo sheets. Cool for a bit and dust some cinnamon and confectioner's sugar on top!