February's cookalong was great for the whole family, it is a super-simple recipe resulting in a delicious dish - Hake cooked in paper with garlic butter and rosemary.
We've suggested fresh hake fillets for this, but you can use any fillet of fish that you like and each one is cooked in its own parcel, so you can add flavourings of your choice too. We've got some wonderful fillets of fish that we blast froze at the quayside so whatever you fancy, you can grab your choice now.
Ingredients to buy from seafood at home:
Hake fillets or another fish of your choice (1 fillet per person) available now from our frozen fish section
1 jar of garlic butter (you’ll need 1 tbsp per person)
Additional ingredients to buy:
A few sprigs of rosemary for each person
2 whole cloves of garlic for each person
1 small dried chilli (optional but delicious)
Sea salt
Olive oil
Half glass of dry white wine (stock or other liquid can be used)
Parchment paper and a pair of scissors
Not sure how to bake a brill or grill a gurnard? Don’t worry, with our cookalong videos you can learn to make a new dish each month. In January Mitch showed how to make this delicious monkfish chop with lime pickle butter.
We know that many of you would like to be able to confidently create delicious fish dishes at home. We’re also aware that sometimes a recipe isn’t quite enough, and that what would really help is to get some hints and tips from the expert.
Each month Mitch hosts a live cook along and you can watch January's again here. All you need do is get the ingredients and go for it! Enjoy Roasted Monkfish Chop with Lime Pickle Butter in the comfort of your own home for supper.
What you need
Two Monkfish chops (or your favourite fish)
One jar of Rockfish lime pickle butter
This recipe works brilliantly with almost all fish, why not try monkfish, gurnard or hake, or pick your favourite seafood. Buy your seafood and a jar of our lime pickle butter from Seafood at Home on Wednesday 26th or Thursday 27th before midday for delivery to your door in time to cookalong.
A small bunch of coriander
2 green chillies
4 spring onions
8 green cardamom pods
A pinch of ground cumin
Basmati rice - follow the instructions for the amount you’ll need per person - usually 1 cup per person approx 75g.
4 tomatoes
1/2 red onion
1/3 cucumber
2 Limes
Olive oil
Vegetable oil for frying
Salt
Non Stick Frying Pan
Roasting Tray
Saucepan for cooking rice
Finely slice 2 green chillies
Finely slice 4 spring onions white and green part
Chop tomatoes in to 1/8’s
Slice red onion in half them finely slice end to end
Squeeze 2 limes
Peel and core your cucumber and cut into 10mm cubes
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