Fish Recipes | Finding Feasts

Sweet & Sour Sardines is a dish I served while we were all away over the Easter break for the Friday Fish BBQ.

Before we head off for the holidays, Bella and I go for a massive shop at the Sydney Fish Markets, truly, so much fun! Prawns, oysters (which I now know I have a severe reaction to, but that’s another story) barramundi, sardines, whiting and morton bay bugs… a true feast.

We all head to a beautiful property near Oberon, which is on the other side of the Blue Mountains. The kids have a ball with the zip line and the animals that are there, while Bella and I enjoy a week of cooking and mushroom foraging. The hubbies enjoy eating and golfing…so everyone is catered for.

This is a dish inspired by Feast magazine April 2014, the Venetian recipe of Sarde in Saor. If I were in my own kitchen I would have had all the ingredients but since not, there were a few alterations to the original recipe. I used bay leaves instead of thyme. I didn’t have raisins or white wine vinegar so used Dill Pickle juice and pickles to get the acidity and sweetness.

This recipe sings on the tongue, with each bite a delicious blend of sweet, sour and fishy saltiness.

Enjoy the bounty… Blondie xx

Moroccan Fish – Chut b’chi zyu… As with my below post – Teriyaki Mustard Chicken, this is the second dish, Moroccan Fish – Chut b’chi zyu I’ve made as part of my New Year’s resolution… that being, that any cookbook or magazine that enters my house during 2014 will have a recipe made from it.

This is from Feast magazine No.28 Moroccan Fish – Chut b’chi zyu

It’s a lightly spiced fish dish, which is gorgeous served over simple steamed rice…I did puree half of the ingredients and sliced the rest just to add a bit more oomph but it’s basically as written in the magazine. Oh and I added baby spinach, only because I like baby spinach – and I need to build up my iron stores so anything with vitamin c (carrots, capsicum) I add greenery.

Blondie 🙂