Georgie is staying with us temporarily and I am happy to step aside when she insists on cooking dinner. Last night she made a yummy fish recipe from an old delicious mag. Unlike me who has been stockpiling every issue ever published, she clips the recipes she likes the look of every month and then throws the cut-up mag away. I should do the same...wonder how long it would take to go through five (?) years of them. I'd have to have another lot of LSL. And I'd end up with a big messy pile of loose recipes. Any suggestions welcome.
Fried Fish with Tahini Sauce (serves 4)
3 bunches English spinach, stalks trimmed
1 Tab extra virgin olive oil
1 Tab lemon juice
2 Tabs plain flour
1 tspn dried mint
8 small skinless whiting fillets
2 eggs, beaten
2 Tabs vegetable oil
1 tspn butter
mild paprika to dust
lemon wedges to serve
1 Tab tahini
1/3 cup low-fat yoghurt
1/2 tspn ground cumin
For the tahini sauce, mix the tahini with 2 Tbs water, then whisk in yoghurt and cumin until smooth.
Wash spinach and cook in a large pan over med heat for 1 -2 mins. until wilted. Drain well. Toss in olive oil and lemon juice and keep warm while cooking the fish. Season flour with mint, salt and pepper. Coat the fish with flour mixture, then in egg. Heat the vegetable oil and butter in a frypan and fry the fish in batches over medium heat for 1-2 mins. each side until golden and cooked through. Arrange spinach on plates, top with fish, drizzle with tahini sauce and dust with paprika. Serve with lemon wedges.