Fish for Friday

I don't need to blog this recipe, I got it off Twitter (thank you, people who twote it, you were right). But let's have it anyway. Apparently there was some Insta thing about fish finger bhorta, or something, enough to ripple over to my timeline. And this was GLORIOUS. Nigella's recipe. A few tweaks perforce. And a reminder I really should consider fish fingers worth having in the freezer, when space allows. 

And I say that even though the first two things you have to do for it are chop up a load of onions. Once, to pickle, which I forgot to do in advance as intended, and white instead of red onion and general disaster.  Second, a great heap to cook long and slow while you're frazzling fish fingers in the oven.

Once the onions are really soft, there's ginger, garlic, mustard, spinach (...watercress, sorrel, wild garlic and no chilli) to stir in. 

Frazzled.

Then squish them into the warm onion mix. Pop the pickled onion on top.

Squished. Hideous. Delicious. 

If this is more of a long weekend to you than a religious observance, I also recommend an Easter cocktail of sparkling wine, elderflower and the knowledge you don't have to get up tomorrow.

I had this yesterday, I fully plan to have it today too. I've nothing productive planned, although my copy of the Mirror and the Light has finally moved from a year of propping up my tablet at yoga to reach page 271 since 9.30 this morning, so I doubt I'll be stuck for activity. (It's very, very good and I couldn't possibly have read it before Christmas. I've got some attention span back over the winter, thank goodness.) I hope you're occupying yourselves pleasantly.