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Today is a recipe revival day: I posted a similar recipe for almond-topped fish a long time ago, but today I decided to post the original recipe here, along with additional commentary…and pix! Wahoo! Who doesn’t like pix of yummy food? 🙂 (Mine need work, so please bear with me — not sure I can compensate for crummy lighting, but I’m sure I’ll get better with practice.)

almond-topped-fish-dinner

This easy baked fish entrée is SO easy to throw together at the last minute — I love it for days when dinnertime rolls around and I suddenly realize I forgot to plan anything for dinner. (Hey, you’ve done it, too. Don’t lie.) The fish filets go easily from the freezer to the oven, and I usually have all of the other ingredients on hand anyway, so this has been a “rescue dinner” recipe for me more than once. (I won’t say how many times, mostly because I’ve lost count.)

This recipe has even gone over surprisingly well with family members who generally “don’t do fish” — just make sure you use a mild-flavoured fish. Tonight I used pollock because that’s what was on sale a few weeks ago. I later discovered there’s a reason it was on sale: it’s fishy fish. I mean VERY fishy fish. Not like trout-fishy, but definitely not a mild fish like tilapia or cod or haddock or what have you. (Johnny Lingo and I liked it well enough, but Glam turned up her nose at it.) If you decide to try this recipe, keep in mind your particular tolerance for the intensity of fishiness when selecting les filets des poissons from your grocer’s freezer. Also, I suppose you could use fresh fish and just bake it for less time until it’s opaque and flaky. Here’s what the fish looks like pre-sauce:

almond-topped-fish1

I subbed olive oil for the butter tonight, for no other reason than the olive oil was right next to me on the counter and I was too lazy to get a tablespoon of butter out of the fridge. Yup, straight-up lazy. Fortunately this recipe is lazy-friendly. Oh, not a substitution, but I like Old Bay Seasoning as my seasoned salt.

Kraft’s three-cheese blend stood in for grated Parmesan — again, just use what you’ve got on hand. (Unless what you’ve got on hand is cheddar or Roquefort or some other clearly non-Parmesan-y cheese; then you better just go the the store.) Rounding out my serial substitutions, I used lime juice in the sauce tonight instead of lemon juice, because of course I thought I had lemon juice on hand and, given it’s conspicuous absence from my fridge, obviously I thought wrong. Oh well. I grabbed the only citrus juice I had, which was lime. (Orange juice could be interesting, but I didn’t happen to have any.) Lime is always more tart to my taste than lemon, so if you end up band-aiding this recipe like I did, I suggest using a bit less lime juice than the recipe calls for and just add a tiny bit of water to make up the difference and thin the sauce out so it’s still easy to spread over the fish filets. Here’s what the fish looks like with the sauce, ready to go in the oven:

almond-topped-fish2

For some reason I posted the grilled foil-pack version of this recipe on the My Favourite Recipes page (I’m sure there was a reason for that back when I posted that, but I’ll be darned if I can remember what it was now); here’s the original easy oven-baked version (without all of my band-aid substitutions):

Almond-topped Fish

Fish:
1 Tbsp butter
1 small onion, thinly sliced
4 fish filets (mild white-fleshed fish), ~6 oz each
1 tsp seasoned salt
1/2 tsp dill weed
1/4 tsp pepper

Sauce:
1/4 grated Parmesan cheese
1/4 c mayonnaise (NOT Miracle Whip)
1 Tbsp dried minced parsley
1 Tbsp lemon juice

2 Tbsp sliced almonds (toasted, optional)

Place butter in a 9×13″ baking dish; place dish into preheated 400°F oven until butter is melted. Spread butter over bottom of dish; cover with onion. Arrange fish filets over onion; sprinkle with salt, dill, and pepper.

In a small non-reactive bowl, combine Parmesan cheese, mayo, parsley, and lemon juice; spread over filets.

Bake UNCOVERED at 400°F for 18 – 20 minutes or until fish is opaque and flakes easily with a fork. Sprinkle with almonds before serving.

I tossed together a quick tre-colori rotini aglio, olio, e peperoncino as a side (I didn’t want to use spaghetti so I opted for three-colour corkscrew pasta instead), along with some steamed broccoli. Yummy! What are some of your go-to “rescue dinner” recipes?

almond-topped-fish-dinner

Now some quick administrative stuff: when I revived my blog back in September for my birthday, I decided I’d give a 3x/week schedule a try — should be easy to keep up with 3 posts a week, I thought. Should be easy to stick to a regular schedule, I thought. And then, as if specifically out to prove me wrong, the Universe said, “Yeah? Watch this! MUAHAHAHAHAHAHAHA!” Oy vey. So I’m going to capitulate to the Universe and try to stick to TWO posts a week for now — we’ll see how that goes.

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