Recent Recipes

The Lenten Feast


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For all of my Catholic friends, I have a perfect meal for your Friday dinners! Typically the only fish that I like comes in a can or from McDonald's in a yellow wrapper with blue writing, but this recipe was super yummy. The hubs is a huge fan of fish, so this one was for him, kind of...

I made Dover Sole with roasted veggies tonight. I used to always cook veggies on the cook-top, either sauteed or steamed, but roasting takes them to a completely different level. Seriously...it's like the difference between cube steak and filet mignon. While the fish is not quite the table-side de-boning of Dover Sole that I grew up watching my mom eat at the "country club", it is still quite tasty. It's also pretty quick...total meal cooking time was about 30 mins.

Pan Fried Dover Sole & Roasted Vegetables

for the veggies...
1 zucchini
1 yellow squash
1/2 red onion
1/2 package of button mushrooms (cleaned)
olive oil
seasoning salt

slice the zucchini and squash lengthwise then cut into 1/2 inch slices. cut red onion into chunks and quarter the mushrooms. Place onto cookie sheet. Drizzle with olive oil, pepper and seasoned salt and toss. Bake is 450 degree oven for 30 minutes. Toss once during cooking. The bottom of the veggies will caramelize and be absolutely delish! You can do this with eggplant, peppers, broccoli, pretty much any veg you want.

For the fish...
6-12 pieces of Dover Sole (2-3 per person)
1 lemon
1/2 stick butter
1/2 c. flour
1/2 tsp. granulated garlic
1/4 c. chopped parsley

Place fish in shallow dish. Squeeze juice of 1 lemon on top. Let sit for 10 mins. Meanwhile, mix flour, garlic, salt & pepper in pyrex pie pan or shallow baking dish. Melt butter in frying pan over medium-high heat. Take fish filets and dredge in flour mixture. Once the butter is melted and hot, place fish in frying pan. Let cook for ~3 mins. then flip. Cook for an additional 2- 3 mins. Fish should flake apart when done. Place on cooling rack. Repeat until all filets are cooked. Serve fish with a slice of fresh lemon and top with fresh parsley. Serve with roasted veggies on the side.

You won't get many fish recipes from me, but I definitely think that this one is worthy...enjoy!

ahhhhh....food therapy complete!


The roasted veggies remind me of a delish appetizer:

Slice a loaf of ciabatta bread lengthwise, hollow out the center and spread pesto on each half. Place roasted veggies on pesto and topit all with provolone cheese. Bake at 350 until cheese is melted, slice & serve!