I haven’t had fish in a while … Bob would eat
fish under protest … and I haven’t really felt like cooking for the past 5
months.
I cooked up a storm the first week after his
graduation, mostly for something to do to keep me from flying apart: and I
portioned those meals and froze them – taking them out and reheating them when
and if I felt like eating a full meal. Usually all I wanted was a fast
sandwich, so those frozen meals lasted until last week.
Now, they are gone … and I actually feel like
cooking again, and eating more than a quick sandwich.
So.
Nothing fancy … just delicious home cooking ;-)
Tonight, I am baking a fish fillet and a
foil-wrapped veggie packet. All but the potato and fish came from my garden –
and the breadcrumbs are homemade from start to finish too because they are
ground dried homemade bread heels. Maybe next year I can grow my own spuds too.
I got a late start with my garden this year due to more home repair and
maintenance projects, and the potatoes I ordered had been sold out; maybe
better luck next year ;-)
Anyway …
This recipe comes from my ‘Southern Living/Cooking Light’ Cookbook
I bought at a garage sale a few years ago. The veggie packets are my own
concoction, and I put them in the oven to cook about a half hour before I put
the fish in the oven:
OVEN FRIED FISH FILLETS ~serves
4
1 pound Flounder (or Sole) fillets * 1
Tablespoon reduced calorie Mayonnaise *
6 Tablespoons fine, dry Breadcrumbs *
2 Tablespoons minced fresh Parsley *
½ teaspoon Paprika * Vegetable
Cooking Spray * lemon wedges (optional)
Coat fillets with mayonnaise. Combine
breadcrumbs, parsley, and paprika (I used
frozen minced parsley, so I added the parsley to the mayonnaise). Dredge
coated fillets in breadcrumb mixture:
Arrange fillets on a baking sheet coated with
cooking spray; bake at 450-degrees (425-degree
oven for glass cooking dish) for 12 minutes or until fillets flake easily
with a fork:
Fish rolled in bread crumbs and ready for oven.
Serve with a lemon wedge. About 140 calories per serving.
==FOIL-WRAPPED VEGGIE PACKET ~serves 1
Cut a large piece of foil and fold it in half
to strengthen it. On one half place 1 Potato cut in wedged ‘fingers’ * 4 small baby Carrots * ¼ cup quarted Onion pieces. Drizzle
with Olive Oil and herb seasoning of choice:
Carefully fold opposite end of foil over
veggie pieces and crimp edges securely so juices to not bubble out and run all
over the oven:
Cook in a 425-degree oven for about 40
minutes.
