thyme-crumbed fish with turmeric potatoes

Back to life, back to reality. At least I managed to book a couple of extra days off. Poor the Ana's has to drag her barely lifeless carcass into school today, whilst me and Milo laze around the house and loaf around the parks.

We watch DVDs, make dens, climb trees and play monsters, before finally pulling ourselves together and going shopping/making dinner in time for the ghost that passes for my wife to fall through the door.

Given our recent high-protein, high-beer, diet we attempt to wean ourselves away from thrombosis with a hearty slab of fish. And chips, of course.

Interestingly enough when we tried this just before we went on holiday, certain sections of Team Barnes moaned about the "green stuff" in the breadcrumbs.  However, let him hack away at some twigs of thyme and mix it all together and he's happy as larry, and even wants more.

Wine Time
Last time we had this I went for a New World Chardonnay, but this time I'm going to go a bit avant garde. Not that we're drinking of course, but if we were I'd be all over a nice bottle of fizz - but go for Cremant rather than Prosecco. It's made in the same way as Champagne, so you've got all the lovely biscuity qualities and green apple fruit, but at half the price. Bargain!

sources
thyme-crumbed fish - Delicious, February 2010, p25
turmeric potatoes - Bill Granger, Feed Me Now (I think)