Baked Cod loin with Cavolo Nero

Baked cod & Vine

Baked cod & Vine

Serves 3

  • 600g fresh Cod loin from the counter
  • 6 vine tomatoes
  • 2 garlic cloves
  • 1 banana shallot
  • 1 orange sweet pepper

    Ingredients for the dish

    Ingredients for the dish

  • 150g rice (Basmati & wild rice)
  • 1 tablespoon whole grain mustard
  • 100ml white wine
  • 6 leaves of cavolo nero – Black cabbage leaves
  • 25g butter
  • 10 mix colours olives (antipasti)
  • 1 vegetable stock cube
  • Ground black pepper
  • Mustard oil


Marinated and ready to bake

Marinated and ready to bake

Rinse the cod and place in the large oven dish. Slice the fish in as many pieces as required (here 3). Crush the stock cube and sprinkle it on the fish, also crush the garlic over the fish. Add black pepper and a drizzle of mustard oil and massage the fish making sure that the garlic and stock cube cover the fish in every sides including between slices… Cover with cling film and place in the fridge for 15-30 minutes or so. Preheat the oven.

In the meantime, cut the orange pepper in wedges, cut one half of the shallot in about the same size. After marinating the fish for 30 minutes, bring the oven dish out and scatter on the fish, the pepper and shallot wedges. Also add the vine tomato. Sprinkle salt on everything and another glug on oil then place in the oven for 20 minutes at 200°C. Do not forget to base every 5 minutes it as it will dry out.

Once the fish is in the oven, put the rice to cook following the instructions on the package. Add a pinch of salt and 1 spoon of mustard oil.

Steamed Cavolo Nero

Steamed Cavolo Nero

The cabbage.

Black cabbage and olives

Black cabbage and olives

Time to prepare the Side dish of cavolo nero. Rinse and remove the spine of the cabbage leaves then cut in 2-3 each leave. Place the cut cavolo in a heat proof bowl then add the antipasti olives with a drizzle of oil from the olives jar. No need to add salt as antipasti’s olives are already vinegary-sharp. Mix well and set aside. This bowl will need to go in the microwave for just 5 minutes just before serving.

The mustard sauce.

By the time you start on the mustard sauce, the fish should be resting.

I did not get tipsy during the cooking... lol

I did not get tipsy during the cooking… lol

So, collect the juices from the now resting fish and pour it in the sauce pan with the quartered leftover shallot. Add a tablespoon of butter about 25g. Also add 100ml of white wine (I used a French white chardonnay) and black pepper. Leave the mix to simmer and the wine to evaporate a bit. This should take 3 minutes. Watch out for the foaming. When the wine stops foaming. Add the mustard and stir continuously for 3 minutes. Adjust the seasoning and switch off the heat.

The combo white wine and mustard can be a bit acidic, which can be very good for fish. But if you don’t have white wine, use lemon juice instead.


Serve as suggested with a steamed Basmati & Wild rice and a side of warm Cavolo Nero with mix olives.


Serving suggestion - the sink just has a good light... lol

Serving suggestion – the sink just has a good light… lol



Beef red Thai curry

Few weeks ago, I got a visit from my sister in law and niece who were visiting from France for a week. On the day of their arrival I decided not to cook anything Frenchie, but UK national dishes: Rice and curry with an apple crumble for dessert. They really enjoyed the meal. I cooked on a hurry and having had a long day at work, I didn’t have the time to take pictures as I went along.

Today I made the curry for lunch so I can post it here. The thing is, I don’t like beef, rice or curry.
I don’t like the beef because it can be chewy if cooked for more than 10 minutes. And if cooked for less than 10 minutes I feel like there are some gremlins growing in the meat that cannot be killed in less than 10 minutes on the heat.
I don’t like curries because of the smell.
I don’t like rice because I don’t like it. No reason.
So today for lunch I had a dish that I am not fan of, but it tasted up to scratch so, I’d like to invite you to try and cook it.

DSC02682 - 2

Serving suggestion – Beef Thai with rice

Sunday lunch for two



– 300grs thin beef steak – cut in strips
– 1 small red onion
– 25grs coconut cream
– A jar of curry sauce
– 200 grs white rice
– Small bunch of flat parsley
– 3 spoons of sunflower oil.
– Salt

Thinly cut the whole red onion and mix with the strips of beef.
Rice the rice with cold water to remove the starch until the water is clear, then pour it in the cooking pot and cover with water (about 3cm above the rice level).
Thinly chop a hand full of parsley, then set aside.

Method:  Place the rice to simmer on high heat. Add 1 spoon of sunflower oil and a pinch of salt. Stir, and leave to simmer uncovered for about 7 minutes until the water evaporates. Stir, put it on very low heat then cover for another 5 minutes.
In the meantime, heat the remaining 2 spoons of vegetable oil, then throw in the DSC02681mix beef and onions. Stir-cook for 5 minutes. When the meat is tender, add the entire jar of curry and the coconut cream. Also add 25ml of water. Stir, adjust the seasoning and cover. Simmer on medium heat for another 10 minutes.
It is ready. By this time the rice should have been removed from the cooking plate already.


Just before serving, mix the chopped parsley with the rice.
If you can, serve the dish with some warmed up naan bread.
Bon Appetit!