Because I can't celebrate Father's Day with my dad this year, I've decided to put together a dish that reminds me of him - colourful, fiery, full of depth and life.
Dad, thank you for everything that you are and all that you do. Thank you for being behind me always - for teaching me that adventure is always in the palm of my hands; that being a girl and being brave go together; that time is a most precious commodity never to be wasted; that life is too short for regrets, hatred, and leaving any stone unturned. I know I am one of your life's greatest challenges, so thank you for your courage and resilience. I wouldn't be where I am today without you and Ma.
And without further ado... I present to you my baked Scottish loch trout (dad's fave), paired with a colourful salad! I've prepped this so that it's Monday lunch-ready, so apologies if it is not aesthetically pleasing. Tehe.
To serve 1:
1/2 avocado, sliced
80g plum tomatoes of different colours, halved
Small handful of mixed olives, sliced (I used Jalapeño and pepper stuffed olives and couchillo olives)
50-60g cucumber, diced
80g spinach, washed
1 large chilli, sliced
1 Scottish loch trout fillet
Salt and pepper
2tbsp olive oil
As you can imagine, this dish is super quick and easy. Prep all the veg, and combine except the spinach and chilli in a bowl or container. Lay out the spinach in a separate bowl/tub, and top with the sliced chilli.
Pre-heat your oven to 180ºC. Line a baking tray with tin foil. Rub one tbsp of olive oil on the tray, and the rest on the fish. Season with salt and pepper well. Bake the trout for 14 minutes.
I haven't yet decided what dressing will go well with this so I'll sort that out in the morning, but... I would recommend an apple cider vinaigrette with Maldon sea salt flakes.
I hope that this makes you smile, Dad! I can't wait to cook this for you when I come home.
With lots of love this Father's Day,