Cheese and fish, who would've known!

It's time for another recipe review!

I actually cooked this last week, but didn't get around to writing up the review. So without further delay today we will look at page 56 of "Happy Days with the Naked Chef" by Jamie Oliver, entitled "Roasted Cod with Cherry Tomatoes, Basil and Mozzarella." Now I didn't recreate this recipe to the tee, however I will in the future so I will comment any change in my review once I am done.

This little dish came to mind when I had purchased a nice large piece of Nile Perch from the supermarket that day. I also love all in one dishes, gives you a chance to clean up whilst it's cooking and super handy for those yummy mummies out there! It's very simple, basically you get a large piece of white fish, Jamie used cod however as mentioned I used Nile Perch. Place into a lightly oiled roasting dish, season, drizzle small amount of olive oil, then sprinkle over halved cherry tomatoes, basil leaves (I didn't have basil so used my basil in a tube and placed small blobs randomly around and placed a cherry tomato half on top), finely sliced buffalo mozzarella (I replaced with grated mozzarella) and grated parmesan. Bake in the oven at 220 degrees Celcius for 20 minutes until golden. Then voila, done!

To tell the truth I was really worried about fish with cheese, just seemed a little strange, but it was fabulous! The fish was light and delicate and the cheese helped to balance out the rich flavours of the basil and tomato. We mopped up the juices with some slices of fresh baguette, just perfect! My only change would be to use less oil, hence why I wrote a small amount above. With all the cheeses generously melted on top, the extra oil is just too much.

So give it a try folks! Coming up next is Guinness Pie, yummo!