Living where we do, getting fresh and quality fish is a little like hen's teeth. Forgive the mixed metaphor... So when the good folk who run our local deli do a fish run, we're in. It's also ethically and sustainably sourced. Just about a month ago, the message went out and on the list of offerings, our favourite: kob. Kabeljou. Nearly 20 years ago, a large one of these was the hero for my fortieth birthday celebration. They were running off the coast of Cape Town and cheap as chips. Our fishmonger couldn't provide one small enough for our needs: to feed ten. Seriously.
But that was then, and this is now. Even before we left Cape Town ten years ago, certain fish varieties - also always from our neighborhood fishmonger - was rarely available.
About a month ago, B & C announced a fish run. Of course, when kob was in the list, we were in.
It arrived wrapped and whole, except for the head and gut. Thankfully. It was too big for one meal.
No, we weren't sharing so I had to rediscover my fileting skills.
I managed: two lovely fish suppers guaranteed.
The first of the two was cooked over the fire with a simple basting (lemon juice, olive oil, butter and garlic). Served with Asian/Thai slaw and avo. Deliciousness.
Last evening, I did the second piece. Very simply: oven-baked kabeljou with garlic, parsley and lemon, topped with sauteed slivers of red pepper.
Served with homemade tartar sauce and a side salad.
On my agenda today: asking B & C about the next fish run.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
@artywink
@hive.blog and Canva.