Country 46: Dominica - Fish Coubouillon

Ok. So it's been a while. And I think it's because I couldn't be bothered with the blog. So instead of doing a blog I'm just going to write my very basic thoughts. 

This is the recipe I followed. 

My edits/notes:

•  I used seabass instead of red snapper
• I did look for red snapper but the only fish I could find weighed something stupid like 2kg and was going to cost me £30 and I really didn't want to have to pay that much!
• I didn't have any thyme so I used a quarter teaspoon of dried rosemary instead.
• Similarly, I didn't have fresh parsley so I used dried parsley.  
• I added slightly more lime/lemon juice.
• I served mine with rice and I added some chopped zuchinni at the end as well. I'm not sure if the zuchinni was the right thing to do personally, on account of me disliking zuchinni immensely. The rice worked fine though. 
• I do wonder if instead of using regular flour to try thicken up the gravy if I should have used cornflour instead. 
  

Overall we thought this meal was kinda meh. The bones in the fish became a massive nuisance to work around and the flavours didn't really seem particuarly strong. Maybe it needed more pepper? Or perhaps the fresh thyme/parsley would have made a difference if I had any. 

 It's not something I will be repeating either way.

Making the sauce

In goes the fish

Voila