Fish is one of the most abundant wild foods available to this small nation of ours, yet we lag behind most of Europe in terms of seafood consumption.
Oily fish such as Salmon, herring (kippers), sardines, mackerel and trout contain omega-3 essential fatty acids and also vit D, which is normally made by the body when exposed to sunlight. People in northern Europe probably often have low levels of this vitamin. Vid D is needed for healthy bones as it is necessary to absorb calcium. Low levels of vit D can speed up the development of osteoporosis, and as you get older your blood vit D levels tend to decrease.
Omega 3 fats in fish (EPA & DHA) help protect the body from heart disease, Alzheimer’s and some types of cancer. Omega 3 also helps relieve the symptoms of arthritis and many other inflammation-related conditions. It is best obtained in the form of fish oil supplements if not by eating oily fish. Salmon especially wild is expensive to purchase, organic less so. Vary your oily fish – mackerel is an inexpensive way of obtaining these much-needed nutrients. It is recommended to eat oily fish 1-2 times per week. (Not canned tuna – too much mercury and almost no omega-3 oils anyway).
This recipe is so simple to make and can be prepared a day ahead. Try it now as Asparagus is still in season and at its best. This can make for a simple family meal or equally lovely for dinner party or as part of a buffet. Leftovers work great in your lunch box or turn into a frittata or omelette or toss through lentils or chickpeas or potatoes or green leaves to make a funky salad.