Archie was in an infectious mood in this video, at one point catching uncontrollable giggles for no reason other than his lemon was somewhat slippery and fighting back against being squeezed. It’s so lovely when moments like this get captured on video – sometimes I forget what an amazing document these videos will be in years to come of this period in his life.
With the summer (seemingly, hopefully?!) starting to come upon us, we are starting to eat a lot more fish again as lighter meals are much more attractive in the warmer weather. As I have said before on this blog, baking fish in the oven is the easiest way to cook fish – and it is also, in my opinion, the method least liable to dry your fish out, especially if you bake the fish in an oven dish sealed with aluminium foil as we did here.
This is a lovely way to cook any white fish. Simple, toddler-proof – and extremely tasty when cooked. These easy, “throw-it-all-in” dishes really are hitting the mark for us at the moment, with time so limited as I continue working in a writing bunker to finish the My Daddy Cooks book…
Preparation time 10 minutes
Cooking time 60 minutes
750g new potatoes, cut crossways into 5mm slices
4 x 150-175g thick fillets of firm white fish (we used cod)
20g basil, stalks remove, leaves torn
12-14 cherry tomatoes, halved then sliced
5-6 sun-dried tomatoes (hydrated), sliced
About 15 black pitted olives, sliced
2 cloves garlic, crushed and chopped
Olive oil, salt and freshly ground pepper
Preheat your oven to 200C/ 400F/ Gas Mark 6