FISH MARKET IN HOWTH
A few weeks ago on a very rainy Monday morning, I forced my husband to take me to Howth, I was adamant to stock the freezer with fresh/organic fish. Fish in Howth not only is fresh but cheaper too. Buying the frozen fish from Tesco is usually because of convenience but buying wild fish is quite expensive when feeding a family of 6.
Buying fish in Howth means you get the best quality of fish as supposed to farmed.
A while back we made a decision to save the money and go to Howth to buy a few months supply of fish at once. The fishmongers in Howth are all located along the West Pier,
Whenever we go we get a basket full of Mussels, sardines, mackerels and sea bass, they are affordable compared prawns and Salmon
Fish especially wild and oily ones are good to eat at least 3 times a week. I have four kids and a husband that I feel responsible to for. Their mental health and brain function as they grow and study. On top of the daily dose of omega three from fish oil that the whole family NOT enjoy taking, we use chia seeds, almonds, pumpkin seeds and flax seeds. All are a good source of omega 3 and other beneficial nutrients. I also cook with seaweeds, another nutrient rich food.
How often do you cook with Fish? Do you like it? Where do you buy?
- 3 whole Seabass gutted and cleaned
- 4 Shallots
- 3 cloves of garlic
- 3 Big Salad tomatoes
- Himalayan salt and Pepper to taste
- Sprigs of Rosemary
- Juice of 1/4 of a lemon
- Preheat the oven at 200C
- Place the Fish on a baking tray
- Put the tomatoes to one side of the dish.
- Chop the shallots and layer them on top of the fish
- Put the garlic with the skin on on the tray
- Add in the Rosemary leaves, remove the woody part
- Season with salt and pepper
- Bake in the oven for about 40 minutes or until the fish is cooked through
- Push the onions and garlic to one side of the tray
- Gently remove the fish from the tray and serve on 3 individual plates.
- Make sure the garlic is cooled enough to handle then squeeze the roasted garlic flesh out and discard the skin.
- With the help of a fork, break the tomatoes and roughly mash it with the onions and garlic.
- This will look like a salsa by now. Add in the lemon juice and mix again.
- Serve on top of the baked fish.
Cooking time varies depending on the size of the fish.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture#everydaycookingwithmira on Instagram or Facebook so we can see what you come up with. Till then Keep Well!