This is going to be on high rotation in this house – it’s easy, quick, and tastes beautiful!
I had some sugo left from a batch that I made last week to use with the Mozzarella Macaron recipe, and as luck would have it – it was exactly the amount I needed for this recipe. So yesterday afternoon I decided to attempt this recipe. Pretty much everything in the recipe is a pantry or fridge staple in this house, and we have a great fishmongers close by. So off I trotted yesterday afternoon and bought three pieces of rockling. I hadn’t eaten rockling in ages, and I had forgotten what a great flavour it has.
The sugo was a pretty standard one with tomato, garlic, thyme, oregano and basil and some sugar to take away the tartness, drizzled with some olive oil and cooked in the oven for an hour or so, then blitzed up in the thermomix. Mixed with a couple of fresh tomatoes, zucchini, olives, capers, and lemon zest, it made a great puttanesca sauce, which you cook down at the same time as steaming your fish. In the last couple of minutes, you can add some spinach to the varoma tray, and before you know it, dinner is on the table. You could even use broccoli, broccolini, or other greens instead. I served with my famous roast potatoes.
Why are my roasties so dark you ask? Well, I was on a timeline for dinner at 5 so we could eat with our toddler. Put the roasties on at 4 and about 20 minutes later a friend called to say they were calling past shortly… so dinner was on hold for the grown ups. Master Three ate a pan fried piece of rockling with roasties and carrot. He wasn’t that keen on the rockling until I named it “chicken of the sea” and then he ate every bit!
I’ve never re-heated roast potatoes before, and these weren’t too bad – they kept their glass like crunch and were fluffy inside – they were just a little on the suntanned side. In the end we got another fillet of fish and our visitor joined us for dinner as well – she is still in awe of the thermomix, as she is every time she comes to visit.
I was lazy and used lemon rind in large strips, but if you want something finer, blitz your peeled rind first before you cook off your onions and garlic, set it aside and add with your olives and capers. I also wouldn’t usually serve in a bowl but this became a sitting on the couch meal rather than a sitting at the dining table meal!