Ingredients: 4 or 5 ripe tomatoes, 1 clove of garlic, 1 fresh red chilli, 1/2 small onion, 6 tablespoons balsamic vinegar, small bunch of basil, sea salt, black pepper, 1 large John Dory cod, 1 large egg.
First of all apologies for the delay in writing this post, my deadline for recipes is before midnight on Sunday so I can start a new week fresh – hopefully the photos from my weekend to the Cotswolds make up for the delay.
As I knew about my weekend away in advance I cooked my recipe of “Baked John Dory in a bag with tomatoes and balsamic vinegar” (page 241, Cook with Jamie) on Wednesday.
At first glance this seemed like a very simple yet tasty meal that would add to my current repertoire of cooking fish & seafood. The problem however came when I tried to source John Dory. I’ve watched numerous cooking programmes so I think I have a reasonable knowledge of food and I’d definitely heard of John Dory before so I wasn’t expecting any problems – how wrong I was!
After trying 3 different supermarkets and the Cardiff market fishmongers I decided to give up and opted for cod instead. Although disappointed I don’t feel too bad as cod was one of the alternatives listed in the recipe (along with haddock and skate wing).
Despite the sourcing issues this was a very simplistic recipe, chop the onion, tomatoes, garlic, chilli and basil and mix with 6 tablespoons of balsamic vinegar and season to taste.
Make a bag out of baking parchment, spoon on the vegetable and balsamic mix, lay the fish on top and use the egg to seal the bag. Pop in the oven for 20mins and voilà, done!
Although simple to make, with some strong flavours, this recipe was surprisingly tasty! The tomatoes, onion and basil looked really colourful in the bowl and the fish was tender and flaky. The balsamic was sweet and really went well with the cod. All in all a nice recipe and a nice technique for cooking fish but not the most exciting of recipes. Fingers crossed for something more challenging next time!