Recipe: Sweet Baked Fish, Sauteed Brussel Sprouts with Raisins, and Lemon Rosemary Rice Pilaf

SWEET BAKED FISH

1 1/2 to 2 kg fish (white)
1 tbsp olive oil
1 tbsp lemon juice
STUFFING:
2 tbsp butter
1 onion (finely chopped)
1 cup breadcrumbs
1/4 cup seeded raisins
1 tbsp honey
1 lemon (sliced)
pepper and salt to taste

Make deep transverse cuts in the fleshy outer part of the fish on both sides.

Pat dry with kitchen paper and brush inside and out with the olive oil and lemon juice mixed together, then dust with pepper and salt.

Melt the butter in a frypan and saute the onion until it is soft.

Make the stuffing by mixing the onion, breadcrumbs, raisins and honey in a bowl with the melted butter.

Push the stuffing into the stomach cavity and lay the lemon slices along the upper side of the fish.

Put the fish on a sheet of foil on a shallow baking tray and then cover with another sheet.

Bake in an oven pre-heated to 200C for 40 minutes, the last 10 without the top sheet of foil.

Serve with vegetable of your choice and a green salad.

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SAUTEED BRUSSEL SPROUTS WITH RAISINS

1 lb of blanched Brussels sprouts
2 tablespoons dried raisins
1 small Roma tomato
3 garlic cloves chopped (germ removed)
2 sliced shallots
1 tablespoon of sunflower oil
2 oz butter
Salt and pepper to taste

Clean the vegetables by removing the cores with a paring knife. Peel off the damaged leaves on the outside. Usually 2 to 3 leaves. Wash the sprouts in a bath of cold water and strain in a colander. Bring 3 liters of salted water to a boil. The ratio of salt is 1 teaspoon per liter of water.

Add the Brussels sprouts and cook for 7 minutes.

Meanwhile, prepare an ice bath. Check if the vegetables are cooked using the tip of a paring knife. When the vegetables are done, strain in a colander. Transfer to an ice bath and refresh for about 7 minutes. Strain again.

Place the raisins in a saucepan. Cover with cold water. Cover with lid and bring to a boil. Cook for 3 minutes. Strain, refresh in cold water, and set aside.

Remove the core of the tomato. Cut the tomato in half lengthwise. Cut each half again lengthwise and continue until you are left with small pieces. Set aside.

In a pan heat the sunflower oil and butter on low heat. When the butter has melted add the raisins. Sweat for 2 minutes then add the sprouts. Stir frequently. Cook for 4 minutes and season with salt and pepper.

When the Brussels sprouts start to become lightly golden add the sliced shallots. Stir frequently. Cook for 2 minutes. Add the chopped garlic and keep cooking for 1 more minute. Stir frequently. Add the cut tomato and cook for 3 minutes. Season to taste.

Serve as a vegetable dish or as a garnish.

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LEMON ROSEMARY RICE PILAF

1/2 cup finely chopped onion
2 cloves chopped garlic
2 teaspoons of dried rosemary
Juice of 1 lemon
2 oz butter
2 cups jasmine rice
3 cups chicken or vegetable stock
1 sprig of fresh rosemary

Sweat chopped onion and chopped garlic in butter until soft.

Add rice and stir to coat with fat. Lightly toast rice.

Add lemon juice and rosemary powder and stir. Cover with stock. Bring to a boil. Reduce heat, cover with parchment paper.

Bake in oven at 450 degrees F until the rice has absorbed all the liquid, about 30 minutes.