Last night, I made dinner for the architect. Actually, I do that most nights. I (almost always) love cooking. It’s that pesky cleaning up later that I hate.
BUT – back to the subject at hand. I do like to cook. And although I don’t LIKE getting groceries, I prefer that I do it (and not just because that way it does actually get done in a timely fashion – my timeliness, of course). I plan the week’s menu and buy the groceries that I’ll need. I usually make at least 4 servings for dinner, so that I can have the leftovers for lunch the next day. The downside to this method, if you’re the architect anyway, is that the meals are 100% things that I like, but that rarely take into consideration his preferences. Example: I rarely make fish and often use squash.
That’s not to say that I don’t consider him when planning menus. I don’t cook with cauliflower. Or beets. And I even planted radishes last year for him (I really don’t like radishes).
So – every once in a while I grit my teeth, plug my nose, and cook some fish. I usually pick a pretty mild whitefish (such as tilapia, or sole, or whatever is on sale). I’ve only cooked salmon twice (it’s so…fishy). But once a month, whether we need it or not, we have fish.
Last night I apparently hit the jackpot. The fish was excellent, and the architect endorsed it thusly, “I think I’m going to go out on a limb and declare this the best meal you’ve ever cooked for us. Ever.”
I even liked it – and I’m notoriously hard to please when it comes to fish. Also? It was easy.
So – my delicious fish recipe (as in the recipe I used – I did not create this recipe).
Sole with lemon caper sauce
- 1 TB olive oil
- 1 lb of sole (or other white fish)
- Salt & Pepper to taste
- 1 TB butter
- 2 cloves garlic, minced
- 3/4 c vegetable broth
- 2 TB capers, drained, rinsed & minced
- 4 TB lemon juice + zest from 1 lemon
- 2 TB fresh parsley, chopped
- Fresh grated parmesan cheese
- Heat the olive oil in a med. saute pan. Salt & pepper the fish, and cook 3 minutes on each side, or until fish flakes easily. (Be careful to not cook it too hot or it might fall apart a little. Not that I’d know.)
- Remove the fish from the pan & keep in foil until you’re ready to use.
- Melt butter in same pan and add garlic. Saute until brown (about 1 minute). Scrape the sides to get all the crusty fish pieces up.
- Add the broth & bring to a boil. Cook until the liquid reduces by half (about 5 minute).
- Add the capers, lemon juice & lemon zest. Cook for about 2-3 more minutes, until the sauce begins to thicken.
- Stir in parsley. Pour over fish. Sprinkle with grated parmesan. Serve.
- 74 mg potassium
- 34 g protein
- 21% Vit A
- 23% Vit C
- 6% Vit E
- 9% Calcium
- 11% Iron
