Here Fishy FishyPosted: March 12, 2012 | |
We’re pretty excited here for the unveiling in just seven days of the new and (we think and hope you’ll agree) improved LTIR. We’ve got a different look and a new name to reflect more options, both for Rachel and me to write about and for you our readers. While we’ve loved Life Told in Recipes, you have to admit the name is a mouthful. Anyway, a week from the today is the big launch so be sure to see what we’ve been up to.
Today’s recipe is my go-to fish recipe. It’s perfect for dinner gatherings because you can get it all set up before people arrive and then just plunk it in the oven when you’re ready. That leaves plenty of time for you to be chatting it up, noshing and drinking with the people you’ve invited over because, really, otherwise what is the point?
This recipe is inspired from one of my six — yes, that clearly qualifies as a problem — Moosewood cookbooks. Mollie Katzen and the Moosewood crew were the ones who helped me realize giving up red meat did not mean a life of salad dinners and enabled me to convince my now lovely husband when we began living together that eating mostly vegetarian (with some fish thrown in) was actually going to be just fine. In 30 years of marriage, I’ve only made one thing we couldn’t eat (zucchini pancakes) and I hope to revisit this epic fail someday now that I know a thing or two more about cooking with zucchini. My measurements for this are a little loose (a surprise I know) because I just do it by taste but that’s part of the wonder of this recipe: There’s plenty of room for experimenting. I served it with this leek, sage and potatoes gratin, which was a killer combination.
1/2 lemon squeezed and the zested rind from that too
1/2 cup olive oil
2 cloves garlic, minced
1 tablespoon dried basil–maybe two or so if fresh and chopped
2 cups bread crumbs
2/3 cups grated Parmesan cheese
salt and pepper to taste
fish fillets: I’ve used scrod, halibut, tilapia. You want something a little meaty but not as meaty as, say, tuna, so that the breadcrumbs complement the fish but don’t overwhelm it
Heat the olive oil and lemon juice and rind in a heated pan. Add the garlic and basil and saute briefly. Mix in the bread crumbs until they are coated with the oil and saute, stirring regularly, until they are golden brown and dry. Remove from the heat and stir in the cheese and pepper.
Place the fish in an oiled baking pan. Spread the topping over it. Heat oven to 350 degrees. Cover and bake 20 minutes.