Oh my ‘cod’, it’s Seafood Week.
When I ‘seafood’ I eat it.
Do you like my new ‘herrings’?
Isn’t this blog ‘brill’?
No we haven’t lost our marbles; we’re just getting ready for the first day of Seafood Week on Friday which starts with National Fish Pun Day.
‘Seabass’ me the remote, I want to watch ‘Tuna Half Men’. OK, that’s enough of the fishy puns, for now!
Seafood Week is an annual campaign aimed at getting more people to eat more fish. The organisation behind the week is Seafish, which represents the UK seafood industry and they have released some interesting stats.
For example, 72% of adults do not know that it is recommended that they eat two portions of fish a week, one of which should be an oily fish. Of those who eat fish, cod is the favourite, followed by tuna, haddock and prawns.
Did you know that around 95% of the cod sold by UK fish and chip shops is caught in Arctic waters?
This is one of the reasons why people are being encouraged to try other types of fish which are more abundant in our waters, such as gurnard, pollock, cuttlefish and dab.
From a chefs’ point of view, there are few things better to cook with than seafood because it’s so varied, however it can also be very stressful. It’s very delicate so it’s very easier to overcook it especially white fish such as cod and shellfish, like prawns.
So, for this reason we are keeping the recipe simple this week. See if you can do ‘batter’ (we’ll get our coat!).
Roasted cod with Rosemary (serves 4)
- 4 portions cod fillet, skin removed
- 100g unsalted butter
- Rosemary leaves
- Sunflower oil for brushing on roasting tray
- Freshly ground black pepper
- Pre-heat over until it is hot and oil the roasting tray.
- Place the cod fillets on the tray and place a knob of butter on each fillet. Sprinkle each fillet with rosemary leaves and grind black pepper on the fish.
- Cook for 5-7 minutes depending on the thickness of the fillets.
- Serve with new potatoes and green vegetables