Have you been following the new Nordic summer series with a selection of Scandinavian inspired recipes created by the brilliant Peta Coote? Peta is a self confessed cat lady with a very positive outlook on life and a penchant for cups of tea who adores creating ‘free from’ recipes. She believes in finding the food that feels good for YOU, whether that’s a delicious fruity smoothie or chocolate ice-cream. Peta aims to inspire others to discover, eat and enjoy the food that makes them feel good, whatever that may be! I have been following Peta for a while now and her recipes always look so delicious, so I am very happy to be able to share some of her magic with you here on that Scandinavian feeling too.
Hope you like the series, and if you want more recipes from Peta head over to her blog!
DINNER: BAKED FISH IN TAMARI & HONEY SAUCE WITH HASSELBACK BAKED POTATO & MINTY PEAS
When researching Scandinavian inspired dinners I found fish to be a predominant ingredient, I love cooking fish and often opt for baking over frying or grilling as it’s easier and not nearly as messy! You can use most white fish fillets for this recipe and even salmon works well. I adore hasselback baked potatoes as they’re a little crunchier and crispier than regular baked potatoes, they feel extra special and I adore how the seasonsing gets right into the potato as it bakes. Adding some torn mint to the peas adds a refreshing touch of contrasting flavour which really brings the whole plate together. I hope you enjoy this recipe, I’d love to hear if you give it a go!
- 1-2 fish fillets, deboned
- 1 tbsp of tamari
- 1 tsp of honey
- 1 potato
- Olive oil
- Frozen peas
- A few mint leaves
- Salt & Pepper
- Pre-heat oven to 190’c.
- Take the potato and carefully cut incisions ¾ of the way down, maybe even a little further.
- Drizzle olive oil over the potato and rub it into the incisions.
- Sprinkle salt and pepper into the incisions and pop in the oven to bake for 40 minutes.
- After 40 mins, take the fish and place on tin foil.
- Drizzle 1 tbsp of tamari and 1 tsp of honey over the fish and wrap the tin foil upwards and crinkle together to close fully. Place the tin foil parcel onto the potato tray and return to the oven with the potato. Cook for 15-20 mins.
- At the same time pop some frozen peas into a saucepan with water. Cook for 10-15 mins.
- Drain the peas, add torn mint leaves, a sprinkle of salt and pepper and a drizzle of olive oil. Mix in well.
- Check the fish is cooked well and serve all together. Enjoy!
Stay tuned for more delicious Scandinavian inspired recipes this summer by Peta! You can also find her here:
// Photo & text credit: Peta Coote