10.08.08: cod with green bnz, corn and pesto

This recipe from Real Simple has one-pan convenience, healthfulness, and a different (for us) veg combo going for it. Pan-toasted halloumi, plain beetroot, avo and spinach/watercress added richness to the Sunday nite proceedings.

HE SAYS: The cod was an unusual diversion for us (used to be dirt cheap, a lá fish n' chips, now a posh and expensive fish) and I enjoyed its subtle flava and flaky consistency, no need for breadcrumbs and deep frying. The veg medley was also pretty tasty and fresh, no cream or butter necessary. The corn was especially edifying naked and, give or take one or two glugs of white wine, it needed no more thrills or bacon to embellish it. Talking about bacon, the halloumi from M&S was very nice, the texture was firm, the squeak factor was high, the salt content reasonable and the hint of mint deducible. Overall, far better then Tesco's own version and a close second behind Waitrose's offering. I found the beetroot in the salad sans sweet fire or lime marinades tickled my taste buds a trifle too. Who knew?

SHE SAYS: Top Tip: add 1/4 cup white wine to the pan instead of the water the recipe calls for; it's an easy way to add a little extra flavour and sophistimication you won't want to miss. Although I was happy to spoon in some ho-made pesto I had handy, I do think the veg would be great even without it, as long as you add the vino and some capers. The cod had lovely delicate flavour and decent texture, though I almost overcooked it. Vinegary beetroot without the usual dose of sugar from the brand-flavoured varieties held up pretty well, but the nite really belongs, as always, to the bacon of cheese, this time from M&S. It seemed firmer and released less liquid than other varieties - would be great in my saag halloumi.