As you know it was Hubby’s birthday and I cooked him that mammoth birthday cake and afterwards I still had his birthday dinner to cook. I was going to do one of his favourite dishes which would include steak of some sort but decided that it would be better doing a lighter meal so that we had lots of room for the cake.

 
So sticking to my plan of cooking from Bill’s Food this week I decided to treat him to some Monk Fish and cooked the above dinner.
 
As with the previous Bill Granger recipe on my blog it was nice and simple, light and extremely yummy, another perfect summer dish.
 
Looking forward to cooking another one tonight.
 
Buon appetito
 
Serves 4
 
75g fresh breadcrumbs
45g finely grated Parmesan
sea salt
freshly ground black pepper
2 eggs
125g plain flour
4 blue-eye or other firm white fish fillets (I used Monk Fish, but I am also going to try it with Sword Fish as I love it)
1 tablespoon olive oil
25g butter
 
Mix the breadcrumbs, Parmesan, salt and pepper in a bowl. Crack the eggs into a bowl and beat lightly together. Place the flour and some salt and pepper in a bowl. When you have the three bowls lined up dip a fish fillet in the flour, then in the egg and finally in the breadcrumb mixture. Continue until all the fish is coated.
 
This can be done in advance, cover and keep in the fridge up to 2 hours before cooking.
 
Heat the olive oil and butter in a large non-stick frying pan over a medium to high heat. Add the fish and cook gently for about 2 minutes on each side, turning once, until lightly golden. Times may vary depending on the thickness of your fish.
 
8 potatoes, peeled and steamed until tender (Bill recommends “Kipfler”), I used new potatoes that I had in the fridge !
1 tablespoon olive oil
1 white onion, finely sliced into rings
155g green peas
250ml chicken stock
15g butter
sea salt
freshly ground black pepper
 
Slice the potatoes into discs. Heat the olive oil in a medium saucepan over a medium heat and fry the onion until soft, but not brown . Add the peas and toss well. Add the chicken stock, bring to the boil and simmer for 5 minutes. Add the potatoes and cook for another 2 minutes. Remove from the heat, add the butter, salt and pepper and stir to combine.
 
This is such a yummy dish I will be cooking this with lots of other dishes, we all really loved it.