We spent most of this past weekend searching for furniture. Our babies were with their grandparents, so Mr Mr and I took the opportunity to pound the pavements looking for a couple of pieces we need for our living & dining rooms. We didn’t have a lot of luck, but it was nice to just spend time together and not have to think about any of those things which fill most of my ordinary (by that, not meaning boring) days: What am I going to cook for dinner tonight? How long has it been since I last took the Lil Guy to the toilet? Did I remember to write that on the shopping list yet? Is that next load of washing really finished already? You get the idea!
And so it had been two whole nights of not cooking for my family. And I guess because it’s typically something I enjoy, I was looking forward to making dinner tonight. However, I didn’t have a lot of time to peruse favourite blog sites or my recipe books for a good dose of inspiration, and so I ended up freestyling our meal tonight (which until very recently was always how I cooked).
I’m consciously trying to include more fish in our diet, so after collecting Miss T from Kindy, I stopped at our local fish shop and picked up some fresh Terakihi.
This is an easy meal to prepare, flavoursome and family friendly.
Pan-fried Terakihi with Creamed Silverbeet & Corn
500 g fresh terakihi fillets
1 T olive oil
1 small onion, finely chopped
2 cloves garlic, crushed or finely chopped
1 ear of corn, sliced off the cob
4 large leaves of silverbeet, washed, stalks removed and roughly chopped
1 stick of celery, finely chopped
1 C chicken or vegetable stock
2 T butter (divided)
1/2 C cream
Salt & pepper
In a medium fry pan or covered stovetop casserole dish over medium-high heat, heat the olive oil. Sauté the onions and garlic until soft. Add the silverbeet, celery and corn kernels and cook for about 5-7 minutes, stirring occasionally. Once the vegetables are soft, add the chicken stock and bring to the boil. Reduce heat to a simmer, add cream and cover for 5-10 minutes.
In a large fry pan, heat 1 T of the butter over high heat and cook the fish fillets until golden, turning to cook the other side.
Once the fish has been cooked, add the remaining 1 T of butter to the vegetable/stock mix and stir to combine. Season with salt & pepper to taste.
Serve the fish with the vegetables in cream sauce over the top.