Although this may bore most of you, I've decided to try to make a log of every dinner I make this week. Instead of just giving the recipes that I've made up or I know are really good, I'm just going to document what I cook in a week. This anybody who's interested, which is probably really just me, can see what a typical week of food in my house might entail. Granted, this is just going to be dinners.
If you're interested in what we have for breakfast and lunch, it's not really that exciting. Most mornings we have cereal (dry for the boys), or maybe toast. For lunch, we are often on the go, and I'll pack cheese sandwiches, carrot sticks, some kind of fruit, and some type of snack (crackers or the like). If you're wondering what a cheese sandwich is, it's butter/margarine spread on bread, and slices of cheese in the middle. Very exciting, I know, but the boys like it.
Yesterday, they had Sea Bream on sale at the local supermarket. I've never had it before, but it looked good, and I wanted to try something new. I decided to keep the fish whole, and just had the fishmonger gut it for me, not knowing exactly what I was going to do with it. After looking at a couple of recipes, to see what might go well with the fish, I came up with the following recipe.
The Verdict: I'm really glad I tried something new. Sea Bream is really good. (Can you even get it in the states?) It's a smaller white fleshed fish, with a firm texture and mild flavour. It is, apparently, also high in Omega-3 fatty acids. My two-year old, who was watching me plate the fish, kept asking for "more bish please," and my three year old ate everything on his plate! So, this was a good meal, and a good fish
(Please excuse the pictures. Using a six-year old point and shoot camera with poor lighting does not always make the food look as appetizing and delicious as it actually is.)
Baked Sea Bream with Roasted Garlic and Rosemary
Clean a gutted and scaled Sea Bream fish, about 2 lbs. Season the inside with salt and pepper, place a few thin slices of lemon, 3-4 bulbs of roasted garlic (skin still on), a couple of sprigs of thyme and rosemary. Rub outside of fish with olive oil, season with salt and pepper and top with more lemon slices and a couple of sprigs of thyme and rosemary. Seal in a foil pouch, and bake in a 350* F oven for 15-20 minutes, or until the eyes turn white and the flesh is firm.
Basmati Rice Pilaf
2 tsp Olive Oil
1 medium onion, chopped
1-2 garlic cloves, minced
14 ounces Basmati rice
squeeze of lemon juice
salt and pepper to taste
chopped fresh parsley (optional)
Sauté the onion and garlic in the olive oil on medium heat until soft, about 5 minutes. Add rice, and sauté for a minute or two until rice is glossy. Add 23 ounces of boiling water, season to taste, adding a squeeze of lemon juice. Cover the pot, bring to a boil, and lower the heat to a simmer. Simmer rice for about 10 minutes, until water is absorbed, then remove pan from heat, and let sit, covered for another 10-12 minutes. Fluff the rice with a fork and top with chopped fresh parsley before serving.
If you like, you can add broccoli florets to the top of the rice about 5 minutes after the rice starts it's simmer (at least half the water absorbed). Then you have steamed broccoli and rice all in one pot, but easy to separate.
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