Pollachius virens, hot and smoky

I cook to sustain myself, I mused while munching on mixed greens in the setting sun. Just as I was about to see this quote writ in stone, it crumbled from an overdose of sérieux and a depletion of laughs. So good I didn't tweet that.

Instead I remembered what great fun I get from cooking simple things in no time. All I needed here were a bunch of fava beans and two fillets of fish. MSC labelled, mind you. On some issues rigor still wins out.


Pollachius virens,* hot and smoky

Based on Peter Coucquyt's method in Hoe bereid ik vis (how to prepare fish) of stewing fish in the oven.

2 fillets of white fish (*koolvis, coley, coalfish or pollock)
olive oil
2-4 scallions, chopped
1 sip of noilly prat (vermouth)
1 sip of white wine (or replace alcohol with water)
Fava beans, freshly cooked and shelled
chipotle chilli

Preheat the oven at 220 °C.

Stew the scallions in olive oil, then add the vermouth, reduce somewhat. Then add the white wine, reduce the liquid again.

Season the fish fillets on the skin side with salt and pepper.

Move the fish fillets to an oven dish, pour the scallions and sauce over them, season with chipotle chilli, and place in the oven for about 6 minutes covered, with some paper over them. Check for doneness.

Notes:
Roll fillets for fancy effect.
Chipotle chilli my good call.
Check fish after removing from the oven. My coalfish needed a few minutes longer. Before putting back in the oven I added the fava beans which were quickly reheated this way.
Extra: season with fresh herbs (parsley or cilantro) if at hand.