Then there were a few trips and deadlines and before you could say “pass me the potatoes” August was almost over. Then I did another silly thing. I stepped on the scale. And I realised that winter comfort eating has caught up with me, as it always does. Damn you winter!

Since my husband and I have another lovely trip coming up in September (bathing suits may be involved), I realised that it was time to cut back on the cream and up the veggies. Let me say first of all, that I don’t do diets. I have a very bad track record when it comes to diets. You see, the moment that I decide that I’m on a diet, I’m immediately possessed by hunger pangs. Right away I hear my stomach rumble and I become a not so very nice person.

Through the years, I’ve discovered what works for me and that is eating real food, well prepared and in moderation, and definitely exercising at least three times a week. I like Michael Pollan’s philosophy. He says everything he’s learned about food and health can be summed up in seven words: “Eat food, not too much, mostly plants.” Now there’s something I can get behind!

So for the next few weeks, I’ll be focusing on “healthier” dinners that will help me get in better shape. After all, Spring is in the air!

BILL’s FOOD – PARMESAN CRUSTED HAKE

My favourite Ozzie generally cooks lighter, healthy meals that’s full of flavour. And yes, I realise that fish in a cheesy crust is probably not the lightest option, but bear with me. You don’t need a lot of Parmesan, seeing as a little goes a long way.

Bill suggests using firm, white fish fillets, so I used hake. Also, he cooks his fish in a pan with butter and olive oil, while I baked mine in the oven. Finally, I made my husband some roasted potato wedges, while I stuck to a simple baked potato. Dinner is served!

Serves 4 

1 cup of fresh breadcrumbs

½ cup of finely grated Parmesan

Sea salt

Freshly ground black pepper

2 eggs

1 cup plain flour (cake flour)

4 firm white fish fillets

1 tablespoon olive oil

25 g butter (if pan-frying the fish)

Mix the breadcrumbs, Parmesan, salt and pepper in a bowl. Crack the eggs into another bowl and beat lightly together. Place the flour and some salt and pepper in a third bowl. Dip a fish fillet in the flour, then in the egg and finally in the breadcrumb mixture. Continue until all the fish is coated. (This can be done in advance if you wish. Cover and refrigerate for up to 2 hours before cooking).

Heat the olive oil and butter in a large non-stick frying pan over a medium high heat. Add the fish and cook gently for about 2 minutes on each side, turning once, until golden. (Or bake in the oven at 180?C for about 10 to 15 minutes, turning once about half-way through the cooking time.)

Serve with any sides of your choice!

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ooOoo