|Multi toned socks are an integral part of the Roman look apparently.|
Now, as readers of this blog know, although there's nothing I can't do with a baked potato, the kids are, shall we say, ever so slightly discerning when it comes to 'grown up food' and Ieuan can take three weeks to finish one mouthful of carrot.
Nevertheless, not daunted by this fact nor by the loving moniker the Husband has given me ("Queen of The Reheat"), we decided to reproduce a beautiful sea bass dish from Italy. I say "we". Obviously I mean "under maximum supervision by the Husband".
Many years ago, I visited the wonderful city of Rome and then travelled to Amalfi and Portofino. Gazing at Mount Vesuvius across the Bay of Naples is a view that will always stay with me; as will the sheer scale of the Forum and the Colosseum in Rome.
|The Colosseum in Rome Credit: telegraph.co.uk|
|The Trevi Fountain: Credit trevifountain.net|
Part of the charm of Italy, of course, is its food and much has been written about the health giving properties of the Mediterranean diet with its high proportion of fresh fruit and vegetables, fresh fish, olive oil and red wine. Then there is also the legendary Sophia Loren's claim that "everything you see I owe to spaghetti".
We did, bizarrely, manage to get Ieuan to eat spinach recently when the Husband told him that the role of spinach was to protect carrots and it was also known as "carrot guardian" and had superpowers. Sadly, that moment has never been repeated.
So, to create our homage to the beauty of Italy (with me hinting rather largely that Rome would be such a nice place to be taken for my next birthday, particularly the River Palace Hotel), we began our creation.
Since the kids have had pasta twice this week already in their school dinner, we adapted a recipe by Giada De Laurentiis called Sea Bass Alla Fiorentina.
|You just can't get the staff, can you?|
4 x Sea Bass fillets
3 tablespoons extra-virgin olive oil
Freshly chopped baby tomatoes
Baby Bell Peppers
3 Garlic cloves
Fresh chopped Parsley
Sea Salt & freshly ground Black Pepper
|Freshly chopped tomatoes, peppers and garlic|
Season both sides of the fish with salt and pepper.
Heat the 3 tablespoons olive oil over medium heat in a frying pan and cook the fish until golden brown, about 3 minutes per side.
Transfer fish to a plate.
|The Sea Bass fillets|
Add the garlic, tomatoes, peppers, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes.
Add the parsley and the fish and heat for 2 minutes.
We served the fish with baby potatoes sautéd in olive oil and a heavy dose of optimism.
To add to the fun, the kids 'went Roman' - although the combination of tomato and bed-sheet is probably not to be recommended.
|OK, so I can't tie a toga either|
The flavours of Italy never fail to inspire - although the combination of fava beans and a nice Chianti is probably one to be avoided.
|Sea Bass Alla Hobbis|
But my chances of getting Ieuan back in a toga are slim.
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