The Novice Cook: Baked Fish and Capers on Toast
As part of The Novice Cook series, I have decided earlier this year that I would cook every recipe out of Hugh’s Three Good Things. It’s been a long time since my last venture in the kitchen. I could tell that I was a little rusty from the lack of practice as I had to keep asking N to check on the readiness of my fish. And how to use the oven. In a nutshell, I’m not making any sort of progress at all.
Honestly, I’m not a fish person. It’s not that I do not like the taste. Over the years, I just stopped eating fish as frequently as I should. My late Grandma always dominated the kitchen. But when she had dementia and started becoming forgetful, she would put in tons of conflicting ingredients into the fish. We still ate it, of course, out of respect. Sometimes it would turn out delicious, sometimes not so appetising.
The only reason why I chose this recipe was because it didn’t threaten me and it could use up the capers I had left. This dish surprised me. Sometimes, one can forget that such simple ingredients can come together to create layers of textures. Biting into it, there would be the sweetness of the fish, zingy-ness of the capers, fragrance of the thyme, and aroma of the buttered garlic toast. We added a spritz of lemon juice to add a little spring into the dish. S, the resident fish lover at home, dug into it with so much gusto that my heart exploded with joy.
(With N’s advice, I will not post the recipe since I’m doing so much out from an individual book. You may get your own copy here.)
On the matter of fish, I’m trying to get our family into the routine of buying sustainable fish and meat from ethical sources. Reading about the horse meat scandal in the UK only emphasizes how much we don’t know what we put on our plates anymore. Sometimes I wonder if people even know what the piece of meat even looked like before it was cut and packed into little plastic boxes everyone is so familiar with. And there’s the confounded theory that ethical food is, most of the time, two to three times more expensive than an unhealthy overfed animal. Something is terribly wrong with our society.
On the same note, since this is Hugh’s recipe and it’s about fish, join him in his fight to protect the oceans and defend the seabed and fish stocks from the most damaging forms of fishing. Although it concentrates mostly around Britain, I think its a start to big things. I’m not sure how fishing is done in Singapore or Southeast Asia. If possible, I would love to visit our local fisheries and fish farms to learn more. Then, maybe with better understanding, there would be better futures.