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| Kitchen Sink Fish |
"Many men go fishing all of their lives without knowing that it is not fish they are after."
Henry David Thoreau
1817-1862
I've never been a huge Thoreau fan but in this instance I couldn't agree more. It's not what you're doing that's important, but how you feel while you're doing it. It's not fishing that's so attractive. It's the quite, calm, and peace you feel that makes you love the act of doing it. As a disclaimer, I've never been fishing, so I'm hypothesizing here so as to appear intellectual and edgy. Is it working?
Cooking happens to be my fishing. Do I love grocery shopping? Do I love doing dishes? Absolutely not! I find these acts barbaric:). But I do love eating. And I love opening a bottle of wine, finding a new Pandora station, and making something yummy. The day seems to drift away as I dance around the kitchen while my dog Miss Austen looks on. I can only imagine what she's thinking. I assume it has a lot to do with Arthur Murray and how quickly we can enroll me in classes.
If I'm cooking for just me I often make what I call Kitchen Sink Fish. Trust me, it's more appetizing than it sounds. I adapted it from this recipe at Self Magazine.
I generally buy a fresh fillet of whatever fish tickles my fancy that evening, in this case it was flounder. Ellwood Thompson's Local Organic Food Market in Richmond has individually packaged fillets which make this super easy and it's on my way home from work. Pick a side such as quinoa, baked potatoes, or sweet potatoes (which I used). Then I literally raid my fridge for vegetables and other fun toppings and literally "throw the kitchen sink" on it. Place it all in some parchment paper, seal, and bake for about 20 minutes. My recipe is below but I encourage you to add whatever vegetables and toppings you like. Simple, healthy and delicious. Enjoy!
Recipe for Kitchen Sink Fish
Ingredients:
1 Fillet fresh fish (Flounder, Halibut, Salmon, Tilapia)
4 Thinly sliced pieces of sweet potato
1/4 Cup chopped tomatoes
A lot of Basil! As much as you like, which in my case is a lot!
Teaspoon of capers
A few olives (I used Kalamatas that were on hand)
Teaspoon of olive oil
Drizzle of white wine
Salt and Pepper to taste
How To:
Pre-heat your oven to about 350 degrees. Lay the sweet potato slices in a parchment paper package. Season both sides of the flounder and place on top of the sweet potatoes. Place your veggies and other toppings on the fish. Drizzle in the olive oil and white wine. Seal the parchment package and place it on a baking tray. Cook for about 20 minutes to taste. I like to serve it with even more basil from my garden.
Cooking happens to be my fishing. Do I love grocery shopping? Do I love doing dishes? Absolutely not! I find these acts barbaric:). But I do love eating. And I love opening a bottle of wine, finding a new Pandora station, and making something yummy. The day seems to drift away as I dance around the kitchen while my dog Miss Austen looks on. I can only imagine what she's thinking. I assume it has a lot to do with Arthur Murray and how quickly we can enroll me in classes.
If I'm cooking for just me I often make what I call Kitchen Sink Fish. Trust me, it's more appetizing than it sounds. I adapted it from this recipe at Self Magazine.
I generally buy a fresh fillet of whatever fish tickles my fancy that evening, in this case it was flounder. Ellwood Thompson's Local Organic Food Market in Richmond has individually packaged fillets which make this super easy and it's on my way home from work. Pick a side such as quinoa, baked potatoes, or sweet potatoes (which I used). Then I literally raid my fridge for vegetables and other fun toppings and literally "throw the kitchen sink" on it. Place it all in some parchment paper, seal, and bake for about 20 minutes. My recipe is below but I encourage you to add whatever vegetables and toppings you like. Simple, healthy and delicious. Enjoy!
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| Step One: Open a bottle of wine! Best first step ever! |
Recipe for Kitchen Sink Fish
Ingredients:
1 Fillet fresh fish (Flounder, Halibut, Salmon, Tilapia)
4 Thinly sliced pieces of sweet potato
1/4 Cup chopped tomatoes
A lot of Basil! As much as you like, which in my case is a lot!
Teaspoon of capers
A few olives (I used Kalamatas that were on hand)
Teaspoon of olive oil
Drizzle of white wine
Salt and Pepper to taste
How To:
Pre-heat your oven to about 350 degrees. Lay the sweet potato slices in a parchment paper package. Season both sides of the flounder and place on top of the sweet potatoes. Place your veggies and other toppings on the fish. Drizzle in the olive oil and white wine. Seal the parchment package and place it on a baking tray. Cook for about 20 minutes to taste. I like to serve it with even more basil from my garden.
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| Sweet Potatoes |
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| Can I rest here a while? What a long strange trip it's been. |
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| Ready to go in the oven! |
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