Saturday night dinner after a busy day so not a lot of time. As has become a habit, grabbed the latest Gourmet mag to browse while watching Joseph's soccer game. We had decided it was going to be a fish night and found Greek Style Mahimahi, 'active time 15min start to finish 30min', perfect! Could not get Mahimahi but Striped Sea Bass proved a great substitute. It was delicious and I will definitely do it again, little different from most fish dishes I usually do. Suggested accompaniment was an Orzo and fennel dish Did not want to do orzo but it reminded me of a dish Charlotte had suggested a while ago which is oven roasted Fennel, potato and onion. Very simple, you cut all three into about half inch slices, toss with some oil, add a herb if you fancy and have some around and roast for about half an hour in a 425 ish oven. It is a great combination, I like to use thin skinned potatoes that do not need peeling, like yukon golds. I always like to have something green on the plate so I added some baby courgettes for the last 10 minutes. A basic tomato salad was included with the fish recipe and that was it for us - yum!
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