Carnival of the Recipes #23 - Roasted lemon bay scented fish

This is what I am cooking for dinner tonight, so I thought it would be a good one to submit for the Carnival.
I had found in the past that I wasn't very good at cooking fish on the stove, so was happy to get this one that you can bung in the oven. It is in the Ainsley Harriott book "low fat meals in minutes". Quite a good recipe book, I've cooked a few recipes from it, this one in particular I have done loads of times. The recipe calls for cod fillets, but you can use any firm white fish for this, it is rare that I use cod. Tonight I am using Pacific dory fillets. I will be serving it with potatoes (recipe is below the fish one), and steamed carrots. And quite possibly with a lovely cold glass of Aussie Chardonnay (please feel free to substitute local equivalent, although if you can get your hands on an Aussie one, go for it!)

Roasted lemon bay scented fish

Serves 4

Ingredients

4 garlic cloves, crushed
1 Tbsp chopped fresh parsley
1 Tbsp olive oil
4 x 150g (5oz) fish fillets
2 lemons, thinly sliced
10 fresh bay leaves
salt and freshly ground black pepper

Method

1. Pre-heat the oven to 220 degrees C/425 degrees F/Gas 7. Mix together the garlic, parsley, oil and some salt and pepper. Rub the mixture over the fish fillets and set aside for 10 minutes or so.

2. Arrange the lemon slices and bay leaves on a baking sheet and site the fillets on top. Cook in the oven for 8-10 minutes until just cooked and a little charred. Serve immediately.

BBQ'd potatoes

You can of course do this on the stove, I just love cooking them on the grill of the BBQ.

Ingredients

Baby potatoes (whatever amount you like, for hubby and me I am using four). Don't peel them, leave them with their skins on.
water
cooking oil
any fresh herbs you like

Method

1. Bring potatoes to boil on the stove in the water (in a saucepan, otherwise it just goes everywhere!). Boil for fifteen minutes (this is not intended to cook them the whole way through, just to get them most of the way there)

2. Drain, and baste with the oil mixed with your herbs. Then skewer them on skewers (as opposed to other pointy things you may have lying about). To make it easier to turn them I tend to only put two or three on each skewer, they tend to get unruly if more than that (with more than a small number, you'll try to turn them, only one of them turns, you try again, the rest of them turn, first one turns a different way etc.. at this stage you reach for the chardonnay for sustenance)

3. Heat BBQ or stove to a medium heat and then basically cook until they get a nice browny colour.

Voila! Potatoes are ready to serve up with the fish and steamed carrots.