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Classic tomato soup and a tasty roasted fillet of fish | James St

Classic tomato soup and a tasty roasted fillet of fish | James St

NEARLY halfway through January and the resolutions are already slipping… Everyone needs a bit of motivation to stay on their healthy–eating course and we’re here to lend a hand, with this week’s easy–to–prepare recipes.

We know how busy everyone is at this time of year, what with trying to get back to normal after the holidays as well as doing our bit to make 2020 a little better than 2019, so these are the perfect recipes for people on the go.

A classic tomato soup is great as a warmer–upper in winter, with that promise of summer to come, of course, and our recipe gives it a slight twist to ensure maximum flavour. Our fish dish is perfect for those of you who want to stay on the new year health path but also want a meal that’s bursting with taste.

CLASSIC TOMATO SOUP

(Serves 1 or 2)

1 tablespoon of olive oil

½ and onion, peeled and chopped

1 celery stick, peeled and chopped

1 garlic clove, peeled and chopped

1 bay leaf

Dash dry white wine

400g tinned plum tomatoes

Salt

Pepper

Place the oil in a pot on a gentle heat on the hob, add in the onions and sweat until translucent. Add in the garlic, bay leaf, celery and the wine and reduce the liquid on the heat by half. Add in the tomatoes and leave on a gentle simmer, seasoning to taste with salt and pepper. If you like a really smooth soup blend with a stick blender.

FISH DISH

(Serves 4)

2 tablespoon of extra virgin olive oil

1 tablespoon of parsley

1 tablespoon of thyme sprigs

Sea salt and ground pepper

4 200g thick fillets of fish (cod, halibut, hake or sea bass)

200g of cherry tomatoes

Preheat the oven to 230C and put a roasting tray in to heat. Mix the olive oil, chopped parsley and thyme with sea salt and ground pepper in a bowl. Coat each fillet of fish with the mixture and with any leftover mix cover the cherry tomatoes.

When the roasting tray is very hot, place in the fish and tomatoes and return to the top shelf for 10 minutes. If the fillets are very thin test after five–six minutes.

Remove from oven and place the fillet on plate with the cooked tomatoes and serve with salad, new potatoes or couscous.

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