Jottage from Lancaster - Fried Fish Fillets with Herbs and Lemon

Fried Fish with Herbs and Lemon

I had the rainbow trout I had bought from the worst Sainsburys in the world - Morecambe - and it really needed eating. I decided to have a shot at the Fried Fish Fillets with Herbs and Lemon. I had remembered to buy capers at last and so the vital ingredients were all to hand - I even had the right herbs and a lemon. I decided to roast some carrots, baby potatoes and parsnips with it - making a nice veggie accompaniment. Hugh has had a big influence on me this - I rarely use only one vegetable and more often than not, potato takes a back seat. However this wasn't an unqualified success. I should have added some nice green veggies like leek or cabbage, which would have gone better, I think. And the herbs and lemon mix was very lemony. I'm not sure it was the best thing to have with the Rainbow Trout - it seemed to need thick fish to take up the real lemoniness of the juices. But even with these reservations it was very nice and I am pleased with myself for cooking fish twice in 2 days. I should have cooked the trout in foil and the haddock with the lemon and herbs and a more experienced fish cook would probably know that. I'm planning to buy more fish on Saturday and will try this again.