There are a couple of things that I absolutely love about the Easter break – the April nip in the air that means its time for my winter blankets to come out again; and the simple pleasure of taking the time to bake a really delicious piece of fish for Good Friday.
Autumn is my favourite time of year. Stunning sunrises, brisk walks in the park taking in the fresh air, and beautiful autumn trees in bloom. And I adore getting the house ready for winter. Getting out a few extra cushions, putting soft flannelette sheets on the bed and putting on my scruffiest pair of slippers are all such comforting little markers of the change in season! Throwing a couple of my crochet lace blankets over armchairs is my secret to creating a wonderfully cosy autumn home! These beautiful blankets are now available in my etsy store.
For Good Friday I’ll be cooking up one of my favourite recipes – Fennel and Dill Baked Fish. And while that’s in the oven, I’m planning to spend a couple of precious moments relaxing under my favourite crochet lace blanket. There’s nothing like snuggling up with a good book while you are waiting for lunch to bake – I can almost smell the wonderful aroma wafting from the oven already!
So those are some of my favourite things, I would love to hear some of yours! What makes a wonderful Easter celebration for you? However you plan to spend it, I hope you find time this long weekend to relax with your feet up!
As a special Easter treat, I’m sharing my Fennel and Dill Baked Fish recipe with you! A delightfully simple recipe for cooking moist and flavoursome fish, I hope you love it as much as I do!
Fennel and Dill Baked Fish
Ingredients
3 white fish fillets, such as Dory
2 shallots, finely sliced
1/2 punnet cherry tomatoes, cut into quarters
1/2 lemon, cut into thin slices
Handful of button mushrooms, sliced
Mixed Mediterranean olives
Sprinkle of fennel seeds
Splash of sherry (or dry white wine)
Cracked black pepper
Garlic infused sea salt
Method
- Preheat oven to 200C. Place each fillet onto separate sheets of aluminium foil, folding the edges of the foil up around each end to prevent liquid from spilling out.
- Layer some shallots, mushrooms, olives, lemon slices and cherry tomato into each parcel on top of the fish fillets. Drizzle with a teaspoon of olive oil (I used the oil from the jar my olives came in) and a splash of sherry. Season with a sprinkle of fennel seeds, cracked black pepper and garlic infused sea salt.
- Pinch the foil parcels closed to seal in all the flavours and moisture with the fish.
- Bake for approximately 15-20 minutes, depending on the thickness of your fish fillets.
- Unwrap your foil parcels carefully and serve the fish with a side of steamed green vegetables.
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