Fish and Chips is a very familiar item on the menu for some, but what about fish and greens? You can find it. Let me explain. When I go to a restaurant I always start by checking out what fish they have. The special of the day is especially interesting, because it tends to be the most fresh and possible not previously frozen.
So once I have my fish picked out, I look for greens. That means anything that is already on the menu or on the list of side-dishes. There is pretty much always something green in the kitchen. The way I see the menu is a list of available foods and the Chef’s choice of how to put it together. But that does not mean I have to like it that way does it?
Well, I have to admit. I have had to fight for my choices from time to time. But I normally get what I ask for if I ask nicely and tell them I cannot eat the food the way they are presenting it, but I would really love to eat there. That normally works. I do have a lot of food intolerance to cope with and restaurants are getting better and better at adjusting to those since there are more and more of us. Safety in numbers I guess.
Alternative of course is too cook at home. Fish is super easy. Put it in a baking dish in the oven. The magic number that seems to work every time and with every fish is 425 degrees for 12 minutes. Don’t ask me why 12 and not 15. Just seems to be perfect. But you have to see how you like your fish best. You can add herbs, pesto, mustard, tahini, or just a dash of sea salt and pepper. It all depends on what you like. You decide at home.
This is what the fish looks like when it is done. This one has a light marinade of tamari and mirin before going into the oven.