The spread turned out pretty good, though the taste predictably changed, revealing that I’d added too much oregano in an overzealous attempt to counter the sweetness.
Something fairly easy and conventional but tasty for a post training meal. There’s these small cods I bought, frozen, headless, for whatever reason they’re so much better than fully cleaned, ordinary cod fillets (I mean real cod; maybe the skin?). Steam them whole at low power inside a microwave lidded container. When done, remove the skin, separate the fillets from the bone and salt them.
Then pick some cherry tomatoes (which I wash them under running water and let them sit for a while in water and vinegar solution, and rinse before use), slice them in half and top with thin garlic scales (dried works too; use more if to eaten right away, less if you prepare in advance) and edit! sliced green olives. Microwave shortly at max power, until tender. Place them tomatoes on top of the fish, add salt, pepper, basil and oregano. Then spray with some olive oil.
Optionally, make a bed of steam potatoes, sliced, to place the fish on.
Thought you guys all used induction cooktops?
That’s not hard to do, without using a pan, especially with a fan-assisted oven, make sure the outside is properly rubbed with your preferred type of fat, the trick is to begin cooking at higher temperature, and dropping it roughly halfway.
To make sure the inside stays pink: if you’re the scientific/detail-oriented type, use a probe thermometer. The less accurate method is following rules of thumb for temperature/weight/time combos, you’ll also often be able to eyeball it, by looking at the color of the juice, if present.
I love marinades, would like to try sous-vide!