… Lemon-Steamed Fish
So not for the first time, I’m well behind writing the blog compared to doing the cooking. So this and the following few posts are written from a slightly hazy memory.
If I remember rightly this was an easy one to cook. It starts off a bit fiddley with scoring crisscross patterns into the scallops. It always worries me when I get off to a slow start. After that job was done it was easy and I felt confident that it would be done quickly.
This was an excuse to use my bamboo steamer. The steamer was the first piece of kitchen equipment I bought specifically to do a 15 Minute Meal. I predicted that I would buy quite a few bits of equipment etc. over the course of the project. I wasn’t wrong, although I haven’t actually bought as much as I thought I might.
The pesto is made from blanched almonds which is a nice change from pine nuts.
This was a nice meal, the scallops and fish were tender and sweet and the chilli added just a little bit of a kick.
Who with: Debbie
How Long: Fourteen Minutes and Forty Eight Seconds
