Another win from/for The Scramble*. One of the great things about The Scramble’s meals for our family is the introduction of NEW meals every week. There isn’t time to become bored or tired of one dish. Of course, there are favorites that I’ve saved, or special dishes we simply love to share with guests. The great thing is that this meal planning service meets your dietary needs while simultaneously expanding your dinner-time horizons.
Fish is a great example of this. I really love fish. But before the scramble I had only a few solid recipes to fall back on. NOW… In the Spring and Summer programming of The Scramble, there is a fish option almost every week! Major win for our family as it brings this lean healthy flavorful protein option to our plates more often than we otherwise would make time for. It’s so so easy!
XX, Megan
Ingredients for main dish
- 1 – 1 1/2 lb. flounder fillets, or other firm white fish
- 1/8 tsp. salt, or to taste
- 1/8 tsp. black pepper, or to taste
- 1/3 cup bread crumbs (use wheat/gluten-free if needed)
- 1 Tbsp. extra virgin olive oil
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/2 lemon, juice only, about 2 Tbsp., plus additional for serving
- 1/2 tsp. minced garlic, (about 1 clove)
- 1/4 tsp. kosher salt
- 1 tsp. Dijon mustard (use wheat/gluten-free if needed)
Serve with Farro or Pearled Barley and Asparagus with Pine Nuts.
Start: Begin by boiling your chicken broth for the Faro or Pearled Barley first if you are serving it. Preheat the oven to 425 degrees.
Bake: Line a baking sheet with aluminum foil and spray with non-stick cooking spray (you can see that I was out of foil, so I just applied the spray directly to my baking sheet). Salt and pepper the fish to taste. Top each portion of fish with the bread crumb mix below.
Mix: Bread crumbs, oil, parsley, lemon juice, garlic, kosher salt and mustard can be mixed in a medium sized bowl. Again, apply equal amounts of this to the top of each fish portion. Bake the fish for about 10 minutes until it is white and flakey. You can also broil the fish for the final two minutes of baking to achieve a more brown crisp appearance.
Saute: Once you put the fish into the oven, heat 1 Tbsp of olive oil in a skillet. Add 2 tbsp of pine nuts and toast them for 1-2 minutes. (Don’t let them get too brown! They toast pretty quickly.) Add the asparagus (washed, ends trimmed), and stir-fry for 3-5 minutes. Season with salt and pepper and a dash of lemon if you have any left over from the fish.
Remove: Take the fish out of the oven. Give it another squeeze of lemon on the way to your plate and…
Wha-la!
You can see that there is a bit of a difference in the face of the first boy looking at the fish and the second. This is simply to let you know that certain recipes still have differences in palatability from one kiddo to the next. My oldest loved this fish so much he is twirling his fork about! 🙂
*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 5 weekly meals which means 5 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts. PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.
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