A while ago I posted a recipe for Mediterranean fish bake (best to have a look at that before you go on reading this). I said then that the recipe was only approximate, and that the key ingredients were the fish, potatoes, peppers and olives.
I proved to myself this week that it was indeed very flexible, and that the olives can be changed for other things. The local New World, whose fish counter has recently taken a leap forward, had very nice-looking trevally, the same fish as I used last time, for only $16 a kg. I already had some Agria potatoes (which have been turning up loose at very good prices recently) and I also had some similarly cheap kumara (yellow - I don't like the orange ones, they remind me too much of pumpkin, which I can eat only in the form of soup or pumpkin pie). I had a tin of artichokes, too, and one of sweetcorn kernels, as well as some nice little orange peppers and the usual onions and garlic.
So I set about creating the bake again, only with variations. This time I didn't even bother to slice the potatoes thinly. Instead I cut them, and a couple of kumara, into smallish chunks, about 2 cm square, sort of. Then I put them into a wide, shallow baking tin, mixed them with the oil, miso stock and white wine (see original recipe) and cooked them for 30 minutes at 200C. The original recipe says 200C turned down to 180C, but this time I wasn't going to cook them as long overall, because I'd managed to eliminate a couple of steps.
While the potatoes and kumara were cooking, I microwaved the onion and sliced pepper (using the "fresh veges" button) and set them aside, then cut the thick trevally into chunks, sliced up a few artichokes and drained the corn kernels. For extra greens, I cut up some broccoli and got that ready to microwave separately.
Once the potatoes and kumara were almost done, I strewed (I like that word, it has a fine Elizabethan ring to it) the cooked peppers and onions and corn, which I'd mixed into them, over the top, then added the artichokes and fish and a little more seasoning. The colours looked really good together - trevally is a lovely deep rose-pink.
Then I put it all back in the oven for about 10 minutes. That was enough to heat all the veges through and cook the fish. So it took rather less time and fewer steps than the original recipe. I deliberately made enough to do two nights - while I really do like cooking, it's still very nice to have a tasty one-dish meal that needs only gentle heating, and in this case microwaving a bit more broccoli.
As Rosemary, who gave me this recipe, says, it's really more of a method than a recipe. I'm sure I'll be able to come up with equally delicious new variations in future.
By the way, there was a little bit left over from the second night. I had it fried up for breakfast, with a poached egg on top - potato, fish and egg, always a brilliant breakfast combo.