Haddock

Lazy fish tacos

fish tacos

It has been far too hot this week for extravagant cooking.

I never lose my appetite in the heat (this only ever happens when I’m really, really poorly) but I do change the way that I eat – grazing lazily on smaller dishes throughout the day rather than wanting big, hot food.

In this summer weather I’ve been craving fresh, simply cooked fish and this recipe is just perfect. It’s basically a posh take on a fish finger sandwich (ever so Nigella).

I’m too lazy to bother with the corn relish or the quick pickled onion in the original recipe (find these on the BBC Food website if you like). I just serve the baked fish inside some sort of bread, with whatever salad bits happen to be in the fridge and some sort of sauce – usually mayonnaise and/or chilli sauce.

Nigella’s fish tacos

Serves 4-6

(I made this with 500g of hake and this served 3 generously. I then roughly halved the quantities of spices below)

  • 750-900g of hake (or haddock)
  • 1 teaspoon of ground cumin (or grind your own from whole with a pestle and mortar – it helps to dry fry in a hot pan for a minute first before grinding)
  • ½ a teaspoon of paprika
  • 1 teaspoon of sea salt flakes
  • 1 garlic clove, peeled and finely grated or minced
  • 2 tablespoons of regular olive oil

Preheat your oven to 200C fan.

Skin and remove any pin bones from the fish fillets (or ask your fishmonger to do this for you). Then cut into longish chunks and arrange in a shallow roasting tin.

Mix together the cumin, paprika and salt, and sprinkle over the fish fillets.

Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through before taking out of the oven.

Serve the fish wrapped in some sort of flatbread. Tortillas and pittas both work well. Bought ones are just fine but the best (if you can be bothered) are homemade – such as my ‘sort of naan’ flatbreads (recipe here). Then add in some sort of salad and sauce of your choice.

Here’s a photo of the baked fish inside a toasted pitta with broad bean hummus (it’s the season) and my new addiction – Sriracha chilli sauce.

fish tacos 2

I’ve realised that there are a lot of Nigella recipes on this blog. If you fancy trying any of the others here’s a recap.

My favourite Nigella recipes

Chocolate Guinness cake (I made this for the first time in ages this week – I’d forgotten how seriously delicious it is and it went down very well with my Bollywood dancing troupe)
Old-fashioned chocolate cake
New York cheesecake (the best cheesecake ever)
Ricotta hotcakes (I make these almost every weekend for my children as a breakfast treat)
Breakfast bars 
Crunchy cornflake coated chicken
Pea and garlic soup

 

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Fiskekaker (Norwegian fish cakes)

Norwegian fish cakes

It may seem perverse to come back from holiday and attempt to recreate dishes that you didn’t even try whilst there, but that is exactly what I’ve done this week. I saw these fishcakes for sale in Bergen, and I really wanted to try them, but I didn’t because my penny pinching reflexes kicked in and I couldn’t bear to part with £££s for them.

On another note, I’ve been lusting after newly published cookbooks recently, but for before-said miserly tendencies I’ve made a resolution to revisit cookbooks that I currently own but never use instead. So I was reading Elisabeth Luard’s ‘European Peasant Cookery’ (which is a great hulk of a book, which I put on my birthday list 7 years ago, received and then promptly ignored) and one of the first recipes in the book was for Norwegian fish cakes, or fiskekaker. This tweaked my interest having been in Norway recently and I decided to try making them.

I wish I had tried the authentic version to compare them with, but what I can say is that mine (or rather Elisabeth’s) were delicious in a subtle, comforting way – almost like nursery food. I make fish cakes a lot but these are refreshingly simple with fish being the star of the show. Unsurprisingly my children loved them and I think they will become a regular feature on our weekly menu.

Fiskekaker (Norwegian fish cakes)

From Elisabeth Luard’s ‘European Peasant Cookery’

Makes about 12

  • 500g of filleted white fish (haddock or cod will do but make sure it’s as fresh as possible)
  • 1 small cooked potato, mashed, or 1 tablespoon of flour
  • 6 tablespoons of single cream or full cream milk
  • 1/2 a teaspoon of freshly grated nutmeg
  • 1/2 a teaspoon of sea salt
  • A good grinding of white pepper
  • Butter for frying

Skin the fish and remove any pin bones. Roughly chop the fish flesh and pound this either with a pestle and mortar (hard work but traditional) or finely mince in a food processor. Stir in the potato, cream and seasoning. Beat until you have a smooth doughy mixture.

Melt a good dollop of butter in a frying pan and heat to medium.

Using a dessert spoon dipped in water, scoop out a spoonful of the fish mixture and add it to the pan. Press it down with the back of the spoon. Alternatively shape into small cakes with wet hands. Continue until the pan is full. Brown on one side before flipping over to cook the other, about 5 minutes on each side. Keep warm in a low oven while you cook the others.

I served mine with dill butter, a beetroot salad and rice. More traditional would be to eat them just for themselves or with boiled potatoes.