Last Monday, just hours after I'd mailed out my Delicious! newsletter where I spoke of the national mass hysteria produced by the first rain, I headed out confidently in the midst of a downpour and suddenly found myself window-deep in a flash flood just outside of Netanya.
A dramatic rescue by a passing Mei Eden representative followed - it's ironic that an employee of a water company saved me from the gushing torrent - and I was forced to abandon my car in the muddy river as he drove me to dry land.
Sadly, my 'blue bomb' is no longer and I am left with a new respect for the unforeseen dangers of a Middle Eastern winter.
On the subject of my poor car coming to a watery end, it seemed only appropriate that I share a fish recipe with you this week, as it too met the same fate.
Enjoy....and if any of my readers happen to be selling a reputably waterproof Ford Focus or know someone who is....please drop me a (fishing) line.
Seriously. I don't relish the thought of having to shop for classes with only Egged buses at my disposal.
NO-FRY ZESTY LEMON & HERB CRUMBED FISH
1/3 cup Kraft/Hellmans mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped chives
6 skinned fish fillets
2/3 cup breadcrumbs
1 teaspoon salt
Grated zest of a lemon
2 tablespoons sunflower/canola oil
1: Defrost fish if frozen and dry well with paper towels then make a few diagonal slits on each side of the fillets.
2: Mix mayonnaise, lemon juice and chives on a flat plate and mix breadcrumbs, salt and lemon zest on a separate plate.
3: Coat fish well in the mayonnaise mixture and roll in the crumb mixture, patting it on firmly, then refrigerate for 1 hour if time permits.
4: Coat the base of an ovenproof dish with a thin layer of oil and heat in the oven at 180 C. 5: Turn fillets once in the hot oil and then bake uncovered at for 20 to 25 minutes till cooked.