[vc_row][vc_column][image_with_animation image_url=”2881″ alignment=”center” img_link_large=”yes”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]First of all, holy begonias it’s difficult to take a good photo at night without bright lights and more importantly whilst thinking “Damn! My food is getting cold and eating cold roast potatoes is a sacrilege!”
Onto the recipe…I substituted the sea bream for sea bass because the sea bass was on offer and being a cheapskate I make pretty much all my grocery decisions based on what’s on offer. As Tom supportively said, “they both have sea in their name so it’s fine”.
I picked this recipe because I was intrigued by the use of grapes with fish. I had never thought to combine the two.
We thought that the grapes and cucumber combination was reasonably nice but not remarkably. I guess it makes for a pleasant and light summer lunch.
But neither of us thought the yoghurt was particularly helpful. It didn’t do much for the fish or the grape-cucumber salad. So overall the yoghurt didn’t really work for us.
However, making this dish has sent my brain a-buzzing with other ideas for fresh-tasting salad options to go with fish. I’d been a little uninspired lately so that’s a marvellous side effect!
As a small bonus too, I rarely buy goat’s milk yoghurt so I personally enjoyed the different experience of eating the yoghurt.
All in all, this dish really highlights some of the reasons I started the cookbook club. It nudged me to try new flavour combinations, buy a different type of ingredient (goat’s instead of regular yoghurt) and get me to take a photo quickly!
I hope you’re inspired to do the same.