#FoodieToosdy Week 4

Grandpa doesn’t have wifi so I wasn’t able to post yesterday, so here we are today!

#FoodieToosdy this week is going to be fish recipes for dinner. Yum yum!

Fish #1: Ina’s ‘Mustard-Roasted Fish’

Get:

• 4 (8-ounce) fish fillets such as red snapper
• Kosher salt and freshly ground black pepper
• 8 ounces creme fraiche
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 tablespoons minced shallots
• 2 teaspoons drained capers

How to:
Preheat the oven to 425 degrees F.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Fish #2: Melissa D’ Arabian’s ‘Fish en papillote’
Get:

• 1/2 red onion, julienned
• 1 zucchini, julienned
• 1 large carrot, julienned
• 1 clove garlic, minced
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 (4-ounce) sole fillets, hake, flounder or other white fish
• 1 lemon, thinly sliced, seeds removed
• 8 sprigs fresh thyme
• 4 pats butter
• 1/4 cup white wine

How to:
Preheat oven to 375 degrees F.

In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don’t leave the juices behind.

Fish #3: Tilapia salad
Get:

• Tilapia (we get the independently packaged from Costco)
• Strawberries
• 1 Cob of Corn
• Lettuce that you prefer
• Bacon bits
• 1 T Olive Oil

How to:

After your fish is thawed, heat a tablespoon olive oil on a skillet (mine is in the background of this picture if you can see it) and cook the fish until the inside is opaque. While the fish is cooking cut your lettuce and place at the bottom of the bowl. Cut the corn off the cob and place in on your lettuce. Slice a couple strawberries based on your own personal preference. Once your fish is finished cooking cut it into pieces and place it on top. I heated some bacon up in the microwave and cut it into pieces. That’s it. It sounds nasty, but I enjoy it! I just used a balsamic dressing, but I think a honey mustard would taste good. Mom put flatbread on the side with a pesto sauce and melted cheese, which was just her own concoction.

P.S. Forgive me for not being a very good food photographer.

Happy Cooking, friends!