- herb and lemon roasted coro coro fillets
- chuffed potatoes
- green salad "bar"
I had no idea what to do with it, but it appeared relatively meaty and had the skin still on, so I decided to roast it a la Jamie Oliver. First I slashed the skin with a knife and sprinkled both sides with salt and pepper. Then I cut two lemons into quarters, squeezed a bit of juice into my giant mortar, added some EVOO and sprigs of fresh thyme, rosemary and oregano, and bashed away at them. I fished out the larger sprigs that were still intact and layered them along with the lemon quarters (including the ones I'd already squeezed) in the bottom of a shallow baking pan, then I rubbed the leftover herby oil all over the fillets and placed them skin side up on top of the lemons/herbs. Then I roasted them in the oven at 450 degrees F for about 13 minutes or so (they were fairly thick -- a good rule of thumb is 10 minutes per inch of thickness). After they came out of the oven, I grabbed a lemon wedge with tongs and squeezed it on the fish again. This came out really good! If anything, it could have used even MORE herbs. Next time I will really go nuts, and maybe throw in some capers or something.
The potatoes were the usual, small red-skinned potatoes parboiled until tender and then tossed around in a hot pan with some butter.
The salad bar tonight was stocked with mixed lettuces, sliced cucumber, sliced carrots, and grape tomatoes. Yum!
We were in kind of a hurry tonight (the boy was participating in his school spelling bee this evening -- he took 12th place! woo!) and this was actually relatively quick, believe it or not!