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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Lazy day - lazy sunset

fish pie


No, I could not do it! It been a lovely and sunny weekend here in Umbria, it seemed that summer had returned even if only for a day. The mountain of firewood was still there, I watched the 8 tons … and no, I was not quite ready. I preferred to enjoy the sun with a glass of cold Prosecco. But considering that I am not a type of person who can stay still for too long, then I walked around my garden to check my geraniums, daisies, roses … …. with the glove in one hand and the Prosecco in the other …so a little activity but no heavy work for me! Even the idea of spending too much time in the kitchen was something that did not attract  me , the only priority was to enjoy as much as possible of the beautiful sunny day. So in extreme cases, extreme measures: a quick fish pie using fresh herbs and a delicate Mediterranean fish with a crispy pastry to give consistency to the dish. Eaten at sunset.

Serves 2:
2 circle pastry
220 grams of cod fillet (or any white fish)
A handful of fresh herbs: parsley, chives, marjoram
A squeeze of lemon juice
Salt and pepper
Sea salt
E.V.O. oil
How it works:
Lay the 2 circles flat, finely chop herbs. Dry with paper towels and cover the two cod fillets  with the chopped herbs. Place a fish fillet on half of the circle of pastry. Sprinkle a dash of lemon, drop of e.v.o. oil ,salt and pepper.  Fold  the other half over the fish and press with finger around the open edge. Repeat for the second fillet. Sprinkle a pinch of sea salt on top of the pastry  . Bake in preheated oven for 20 minutes at 200 degrees.

2 layers of fish can be used in each pie, depending on the thickness of the fillet. 

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