Baked cod loin with potato rosti and poached egg

This dish started out as a quick Monday night meal before morphing into something slightly more complex, a memory of one of my favourite student dishes. When travelling in Spain in the early ‘00s I frequently ate plates of rice topped with a simple tomato sauce and a fried egg. It was delicious and cheap and kept me well-fuelled throughout my stay in Barcelona and beyond.

12 years later, in London, I started out with a packet of cod loin and the intention of making a baked fish dish. Too tired to hit the shops, I decided to serve it with what I had to hand, which was rice. The mere thought of a tomato-based dish served on rice took me straight back to Barcelona and the presence of a lone potato in the veg basket and an abandoned heel of French bread gave birth to this dish.

You could, of course, double the size of the rosti and eliminate the rice, or vice versa.

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Fishcake bento

I’ve been feeling a bit under the weather over the past couple of days, so I thought a protein-packed bento would help get me back on my feet. Sushi rice, asparagus,  spicy scrambled egg, sea bass fish cake, cucumber salad and two types of stir fried veg should do the trick 🙂 image

  • I made four fishcakes using 200g mashed potato, one sea bass fillet poached in milk and some salt and pepper. Normally I’d add a few chilli flakes, but my Goth finds spicy food challenging. Just flake the fish, stir it into the mash and  form into four small patties. I patted them with breadcrumbs and grilled until golden.
  • For the cabbage stir fry, I shredded some Chinese greens and fried them in sesame oil until soft at which point I added a splash of soy sauce and generous pinch of chilli flakes.
  • For the yellow pepper and red onion stir fry, I just soften the veggies in a small amount of oil.
  • The cucumber salad is cucumber marinated in rice vinegar with a sprinkling of ume-shisho powder
  • For the scrambled egg, I scrambled and egg with a sprinkling of the nearest spice mix in the kitchen, which I believe was harissa-based.