Patz's Pantry

This has to be one of my favourite recipes! It's the warmth of the ginger and heat of the chili coupled with the saltiness of the capers and fish what makes this dish extremely moreish, I always feel the need for more. Ingredients: (Serves Two) 2 Sea Bass Fillets,lightly scored on the skin 1tbsp. Ginger, grated 1 Chili, finely chopped 2tsp. Baby Capers 10 Cherry Tomatoes, quartered 1 bunch Spring Onions, sliced lengthways 3tbsp. Soy Sauce Extra Virgin Olive Oil Salt & Pepper Season the fish with salt and pepper and then slash the skin lightly three times. Heat a frying pan and add 1tbsp oil. Season the sea bass with salt and pepper, fry for 4mins scored skin side down then 1min flesh side down, transfer to a serving plate and keep warm. Heat another tbsp of olive oil then gently fry the ginger, chili and capers for 1min. Add the tomatoes and stir for 1min, toss in the spring onions and soy sauce. Cook for 3mins until the spring onions have wilted. Serve ...

When I first came across this combination of fish and cheese I didn’t really like the sound of it, as a rule in Italy these ingredients should never be partnered however in recent years I have noticed a bit of a trend and have to say that some recipes are absolutely spot on, whereby others should, in my opinion, never see the light of day. Ingredients: (Serves Two) 2 Salmon Fillets 1 tsp Baby Capers 4 Cherry Tomatoes (on the vine), quartered 1 tbsp Parmesan, grated 1 t bsp Breadcrumbs Black Pepper Extra Virgin Olive Oil Preheat oven to 180C. Place the salmon fillets on a baking tray lined with greaseproof paper. Top the fillets with equal parts of the cherry tomatoes, capers, breadcrumbs, Parmesan, pepper and a slight drizzle of olive oil. Bake for 20mins until salmon is cooked through and the topping is golden brown. Serve with salad or my Crispy Baked Potatoes with Rosemary (minus the Parmesan). Easy-Peasy!    Tri...