First week of June at no. 42. The garden, the scullery and fish

The lilies are opening! Absolutely stunning. The weather’s been superb and so I’ve spent much time in the garden. Pruning, cleaning, weeding- and digging.

 

And there’s been progress in the scullery. The tiling is done- and I’ve learnt how to grout by watching youtube videos. The first 20 minutes were tricky, but then I got the hang of it. The cabinets are almost all sanded- some are even painted:

And finally a bit of food… summer’s on the doorstep and we can eat outside in the evening. One of my favourite things to have and serve outside is fish cooked whole. It’s attractive, rustic and most of all easy. My go-to recipe for white fish is classically Mediterranean.

All you need (for two people) is:

the white fish of your choice cleaned/gutted

1 medium onion

1 bell pepper

1 tomato

handful of flat leaf parsley

good olive oil

salt + pepper

Lay the fish in a lightly oiled oven dish and cover with the sliced vegetables. Drizzle olive oil over everything. Cook in a pre-heated oven at 180 degrees (celsius) for approximately 20 minutes. Sprinkle parsley over the whole thing when serving. This goes well with rice- and when I’m not being lazy I serve it with a persillade, which is basically a dressing of parsley, garlic, olive oil and a bit of lemon juice.