Out and About Spring 2021

Out&About food & drink

FISH

SIMON RHODES has spotted a resurgence in interest in all things fish, with a rise in fish sales. He goes back to basics with his cod in tomato sauce recipe

T he recent BBC programme Cornwall –This Fishing Life has sparked resurgence in the interest of fish and fishing. It has placed a spotlight onto the industry, making people aware of where their fish comes from and the hazardous job that our fishermen have to go through to get fresh fish to our doors. This brief awareness and unplanned marketing has seen a small rise in fish sales as a result. This made me think that maybe with all the fads regarding eating certain foods to suit people’s diets over the years, that eating fish may be a contender for a new fad – pescatarian. This means that you can eat vegetables and also fish. Even though fish in our diets has been around for centuries it seems to have lost its way here in the UK – being overtaken by fast convenient food and the explosion of takeaways in the last 30 years or so. We now have many choices in our foods. Veganism is on the increase with many supermarkets and restaurants catering for plant-based food diets. Gluten-free foods now occupy shelving in our supermarkets and at the same time remarkably they are reducing or dispensing with their fish counters.

I think that if there are any more shows on the television promoting the new fad of eating fresh fish then I am sure that the supermarkets will have to reintroduce fish counters. I have always said that our fishing industry is amazing and should be supported not only by our government, but by all of us. Investment should be made to encourage more day boats around our shores and support should be given to youngsters entering the fishing industry. We have the best fishing waters in the world where our waters extend to 12 nautical miles. However the EU can fish in our waters up to six miles, which means that our day boats can only fish within six miles, because if they venture further afield then they are at risk of their nets being snagged by the big European trawlers. The Brexit deal means that we cannot reclaim our 12 miles for another five years. Hopefully in that time we will have embraced the new ‘fad’ and will be eating far more fish each week. Why not start now and eat fish twice a week – trust me you’ll feel better for it.  Drizzle a little olive oil in a pan and heat up medium to high.  Place the cod fillets, skin side down and cook for about five minutes (there should be a gentle sizzle as the cod enters the pan).  Then add a knob of butter and baste the fish for another 4-5 minutes.  Season the cod well and place in a preheated oven for another 8-10 minutes, depending on the size of the fillets. To make the tomato sauce  Add a good glug of olive oil into a frying pan and sweat off some fine chopped onions and several cloves of garlic.  Add the tomatoes and a little water and cook until the tomatoes start to break up.  Next add about a glass of white wine or vermouth into the sauce. At this point add a teaspoon of tomato purée just to give the sauce a bit of body and season to taste.  It might require a little sugar or lemon juice to bring the flavours together. Remove the fish from the oven and spoon over the sauce. Garnish with fresh chopped parsley and maybe even some capers or some halved black olives.

Cod with a tomato sauce

Simon Rhodes owns: The Lobster Pot Fishmongers. Cobbs Farmshop, Bath Road, Hungerford, Berkshire RG17 0SP Telephone: 01488 686770

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O&A SPRING 2021