– Rita’s Recipes –
I love fish. So it makes sense to start ‘Rita’s Recipes’ off with a fish dish. As with all cooking in the camper, I try to keep everything as simple as I possibly can. I buy my fish as boneless, pre-trimmed fillets. This way I can store them easily in our little fridge and they’re ready to use in an instant. I also use dried herbs and spices. Again, this way they’re pre-prepared and easily stored, but still totally delicious. I’ve cooked this dish two ways (it always pays to be flexible when cooking on the road) and have always enjoyed both. If we have the weather for it then I always like to get out the ‘Grill King’ (our compact little BBQ) to cook the fish. Treated to a dose of ‘Good old Blighty’ weather though, I’m just as willing to give it a shallow fry on Rita’s stove.
- 2 Sea Bass fillets
- 1 pinch of Parsley
- 1 tsp crushed chillies
- 4 cloves of Garlic, sliced
- 1/3 of a cup of Olive Oil
- 1 tbsp of Lemon Juice
- 2 Peppers, sliced into strips
- 1/2 Brown Onion, diced
- 1 1/2 cups of Basmati Rice
- Salt & Pepper for seasoning
If you’re going to cook outside (preferred method), ensure the flames have died off and you are cooking above white hot embers, this is when you’ll get maximum heat required for cooking.
Place 2 tsp of OLIVE OIL into a skillet, add the PEPPERS and the ONION. Gently soften over a medium heat and then pop to one side in a bowl.
Next, take the rest of the OLIVE OIL and pour into skillet over a medium heat. Add the CRUSHED CHILLIES, GARLIC and LEMON JUICE and gently heat until the GARLIC softens.
I tend not to stick rigidly to cooking times, if it ‘looks’ cooked, it’s cooked!
Take 1 1/2 cups of RICE and rinse thoroughly before putting into a saucepan. Add 2 1/2 cups of lightly salted water and bring to the boil. I always wait until the majority of the water has evaporated and the top layer of RICE is above water, before dropping the heat to the lowest possible level without extinguishing the flame. Mix in the PEPPERS and ONION before covering with a tight lid. This method leaves the rice fluffy and soft without being sticky. However, it is easy to burn the rice to the bottom of the pan, to avoid this, don’t let too much water evaporate before dropping the heat, and keep that heat very low during simmering!
Take the SEA BASS FILLETS and slice through the skin with a sharp knife. I usually make a small crisscross pattern on them, almost as if playing Noughts & Crosses! If you’re using the BBQ, pop each fillet onto thick kitchen foil. Take 3 tsp of the sauce from the pan and drizzle over each fillet before seasoning generously with SALT & PEPPER. Next, make the foil into little parcels and wrap securely around each fillet, be careful not to do these too tight as the fish requires a little room to expand. I tend not to stick too rigidly to cooking times, if it ‘looks’ cooked, it’s cooked! However, as a guide, 6 or 7 minutes per side ought to be about right on a hot BBQ, the important thing here, is that the fish flakes with a fork.
If frying the fish, I like to keep the oil to a minimum. Gently fry until the flesh turns opaque and the skin becomes a little golden. If you rub some salt into the skin and cook for a extra couple of minutes on that side, the skin will be nice and crisp in texture.
The RICE should be ready to plate up after about 15 minutes but can be left until the fish is ready to serve. Gently re-heat the sauce, being careful not to burn the GARLIC.
Serve the fish on a bed of rice and drizzle over the remainder of the sauce. Finally sprinkle with a little parsley and you’re ready to eat… DELICIOUS!