After a weekend of going to the gym and picking up a few bits and pieces I needed to supplement what I brought down last weekend, this afternoon has been a chance to relax. As well as doing all my filing and filling in the forms I needed to do for work I decided to make a proper dinner, making the most of the empty flat.
Yesterday I made salsa and had quite a bit left over so I decided to make something which could incorporate that. Originally I had been thinking about a fish pie, but with a salsa instead of a white sauce. As I started getting everything out for dinner I remembered that I had picked up some fresh cooked beetroot in the reduced section. After a quick internet search quite a few places came up with results for fish with beetroot salsa and so I changed my plans. In the end I made fish with 2 salsas, a tomato one and a beetroot one, alongside mixed cubed potatoes and some broccoli. The end result was delicious and so colourful. Surprisingly the flavours all worked together well, despite no sort of planning of this aspect. The earthy flavours of the beetroot worked well with the fish, and the chipotle really melded everything together.
The recipes for the various components are given below.
Tomato Salsa
1 tin tomatoes
1/4 tin tomato puree
half a green pepper
half an onion
1 clove garlic
1 tbsp olive oil
1 tbsp chilli sauce
salt and pepper to taste
Blitz the onion, pepper, garlic and chilli with the oil and tomato puree in a food processor. Once everything is pretty fine, add the tomatoes and blend again briefly. Taste and adjust seasoning, extra chilli can be added as can lemon juice to tart it up a bit.
I heated this salsa up slightly to act as a sauce for the fish
Beetroot Salsa
2 small cooked beetroots
1/2 tbsp olive oil
dash lemon juice
chipotle chilli sauce
Blend beetroots with olive oil, a good dash of lemon juice and a decent amount of chipotle chilli sauce. The salsa should be pretty chunky, this is the aim.
This was also warmed up, though less so than the tomato salsa.
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| Red tomato salsa and purple beetroot salsa warming up as the plate is used as a lid. |
Oven baked fish
2 small white fish fillets per person
large clove garlic per person
lemon juice
salt and pepper
olive oil
Preheat oven to about 180C, line an oven dish with tinfoil and place the fish in it. Rub the fish with garlic, add a dash of lemon juice over the fish and season well. Drizzle with a little oil and wrap up well. Bake for about 25 minutes if using frozen. (I have to admit that I got bored waiting as everything else was finished so I finished up in the pan, which worked out very well)
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