Lime Baked Fillet of Fish with a Tian of Roasted Vegetables and Hallumi, Wilted Spinach and Cauliflower Puree

Me and Sam try and have date night on a Wednesday night.  Sometimes it’s nice to just get out at spend some quality time together. It is often very easy to get stuck in the same routine, and ours tends to be work, cook dinner (while Sam has a work out), bit of TV and bed; so it’s nice to get out of this comfortable routine and do something a bit different. Well, this week has been super busy and we did actually just fancy a night in, but I still wanted to make it into a bit of a date night (it was Wednesday after all). So I decided to be a bit inventive with dinner, set the table with a few candles, pour a large glass of wine and turn off CSI. It was the perfect date!

I also have to toot my own horn here and say this is possibly one of the best meals I have ever made. Every element of it went perfectly together and it was damn delicious! I even cleaned the plate with my finger as I could not bear any part of it to be wasted!


For the Tian of Vegetable and Halloumi

–          2 yellow peppers – blackened, skin removed and sliced into 4

–          1 courgette – sliced and griddled

–          1 red onion – sliced so you have the full rings and griddled

–          110g hallumi – sliced and griddled

–          10 cherry tomatoes – halved

–          Drizzle balsamic vinegar

–          Drizzle olive oil

–          Pinch sugar

–          Salt and pepper

Cauliflower Puree

–          1 white onion – finely chopped

–          ½ small cauliflower – roughly chopped into small florets

–          Nob butter

–          Semi-skimmed butter

–          1 bay leave

–          ½ crumbled veg stock clove

For the Fish

–          2 large white fish fillets – I used Basa (very cheap and really tasty and meaty)

–          1 lime – sliced thin

–          Salt and pepper

–          Small nob better

–          Sprinkle dried parsley

For the spinach

–          1 bag of baby spinach leave

–          Juice of half lime

–          1 small clove garlic – well crushed

Serves 2

Preheat the oven to 180’C

Grease a small square oven proof dish and line it, first with the onions, then the peppers, courgettes, halloumi and finally the tomatoes with the seeds facing up

Drizzle the tomatoes with a little balsamic and olive oil and the sprinkle over some sugar and top with salt and pepper

Bake in the oven for 35 minutes

Prepare the fish by rubbing it in salt, pepper, parsley and butter and then placing on a sheet of foil. Top with the slices of lime and then wrap it up well. Bake in the oven for 25 minutes

For the cauliflower puree – sweat the onions the cauliflower in the butter for 5 minutes and then add enough milk so it barely covers the cauliflower – you still need to be able to see the tops. Add the bay leaf and simmer for 10 minutes until the cauliflower is soft and then add the crumbled stock cube and stir well.

Whiz with a blender until smooth and season to taste. Return to a low heat until needed.

Leave the spinach till last as it only takes a few minutes. In a large frying pan gently fry the garlic in the lime juice for a minute. Add the spinach and stir while it cooks. This should take 2-3 minutes. It may seem like you are cooking a lot but trust me this stuff really shrinks

Plate the dish and enjoy 😀


5 thoughts on “Lime Baked Fillet of Fish with a Tian of Roasted Vegetables and Hallumi, Wilted Spinach and Cauliflower Puree

  1. This looks delicious! I don’t think we get Basa here, but I’ll try it with Pollock. It might not be meaty enough though.
    Congrats on your blog award nomination! 🙂

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