Baked, breaded, marinated, or even raw: fish is always tasty! Salmon, coley, pollock, mackerel, sardine, there is something for every taste. But what to eat on its side? Here are 6 side idea to change from rice, potatoes and pasta.
A ratatouille. Hard to envision summer without it. It unites all the summer vegetables: tomato, zucchini, aubergine, pepper, garlic and onion! The secret to its success? Sautee each vegetable separately in olive oil then let them candy slowly on low heat with thyme, laurel and rosemary. Even tastier re-heated, ratatouille can be eaten hot or cold. An ideal dish to pair with a grilled or barbecued fish.
A mash. Potatoes, yes… but not only. Carrots, broccoli, celeriac, butternut or zucchini are delicious mashed. Homemade or ready-made from the freezer, they are full of flavour and delicious with roasted fish. If there are any leftovers, blend the fish and mash together to make a shepherd’s pie. Two meals in one meal prep… Even better!
A vegetable stir fry. Hard to make green beans more appetizing than when cooked al dente in a drizzle of olive oil! To avoid the shelling, their frozen counterpart will perfectly do. There are also canned green beans to avoid actual cooking and get to eating even more quickly. It works with all sorts of vegetables: broccoli, zucchini, fresh or canned salsifies... which will happily mix their flavours with fresh vegetables. If we are going to do a stir fry, we might as well bread the filets and serve them with breaded fish!
Roasted vegetables. To put around the fish in a large dish: carrot, celery, tomato, aubergine, zucchini… So as to respect cooking time, place them in the dish, coat them in olive oil, salt and pepper and cook them depending on the needs of each vegetable - 15 to 30 minutes. Then, add the fish on this bed of vegetables and finish their cooking together. Don’t forget to add a few garlic cloves or whole shallots to bring a bit of sweetness…
A gratin. We think about it more often over winter, but gratins are a great way to feed an entire table for cheap all year long. Zucchinis, chards, cauliflowers, spinach, mushrooms...: most vegetables are great for this recipe a much with cream as with bechamel and a generous layer of cheese on top. Once again, the frozen isle has many vegetables ready to be cooked with a favourite: Bonduelle’s "preserved leaves" frozen spinach. Pick at perfect ripeness, they are piled leaf by leaf to preserve their flavour, colour and texture. With steam cooked white fish filet, it is delicious!
A salad. Lettuce, lamb’s lettuce, oak leaf, rocket, young sprouts, spinach...: salads are very practical when ready-to-eat as they are a perfect pairing with raw (tartare, carpaccio…) or boiled fish. Bear in mind deli tubs of grated carrots, remoulade or beetroot cubes. Always great to have handy, they will add a touch of colour to steam cooked white fish.