THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Mediterranean-style baked white fish filet
Description
A recipe I discovered years ago and have been preparing regularly ever since: this baked white fish fillet is light, fragrant and ready in 25 minutes. Cherry tomatoes, olives, red onions, garlic and oregano - all cooked together for a tasty, sunny result. Perfect for an uncomplicated summer dinner.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Preheat oven to 220°C.
2. Pat the fish fillets dry. Season with salt and pepper and place in a lightly oiled oven dish. Drizzle with lemon juice.
3. In a salad bowl, combine the tomatoes, olives, onion, garlic, thyme and oregano. Season, add 3 tbsp olive oil and mix well.
4. Spread this mixture over the fish.
5. Bake for 15 to 20 minutes, depending on the thickness of the fish.
6. Serve hot, with rice, couscous or a summer salad.
________________________________________
Tip
You can prepare the vegetable mixture in advance, store it in the fridge and just pop it in the oven in the evening. Perfect for busy days
THERMOMIX® METHOD.
