Tuesday, September 16, 2014

Lemony Mediterranean-style baked fish with vegetables

Since the husband and I are on a continual journey to optimize our health, we try to eat fish for dinner at least once a week. That is a big improvement from our old habit of maybe going out to have fried fish and chips every other month or so. I mean, that is good too, especially since we live near the Pacific coast, and there is a plethora of fine fish restaurants, but its more of a treat, something to have on our "free" day one day a week where we can eat whatever our heart desires. The rest of the week, the plan is simple, heart-healthy variations, like chicken and fish prepared in a Mediterranean style. We had fish, lemons, basil, green beans, cherry tomatoes from our weekly box of goodness from the local farmers, so dinner practically made itself.

So last night it was a lemony baked fish, lemon-zested green beans, tomato-artichoke-cucumber salad. We did have one indulgence: cheesy olive-topped french bread. That was mostly to fill up the other two eaters at our table who don't need to watch their calories like we do. Lee and I had one slice, they had, like, six each. I didn't show you the bread here, because it was already gone. 

I got an idea to line the baking dish with basil leaves from another recipe site, and I had a bunch of large leaves that came in our tote box from SLO Veg, so it was perfect! I drizzled a bit of olive oil into a rectangular glass baking dish, then Lee lined the dish with basil leaves under my instructions. I was busy making the cucumber salad. He laid the fish on top of the basil, seasoning it with coarse sea salt, freshly ground black pepper, and then grated on some lemon zest. The juice of the lemon was squeezed on top, followed by some sauteed onion rings and halved cherry tomatoes and slices of lemon. Then the fish went into the oven to bake at 425 degrees for 20 minutes or so. We had about one and a half pound of fish filets, which also came in our weekly tote in co-op with the Central Coast Fisheries, and that was plenty for four people. I checked it after 20 minutes and decided to let it go another five minutes. Then it was perfect and flakey and wonderfully infused with basil.  

The tri-colored green beans, also provided by our local farmers, were boiled for 15 minutes in a pot of salted water until tender; then drained and drizzled with olive oil and topped with salt, pepper, and lemon zest, same as the fish preparation. The salad consisted of sliced cucumber, halved cherry tomatoes, diced red onion, marinated artichoke hearts, Kalamata olives and dressed with olive oil, Balsamic vinegar, salt and pepper. So simple a Cave woman could do it...if a Cave woman had a nice sharp knife and some good vinegar. 

The bread that I keep talking about but did not photograph was a loaf of French bread, sliced lengthwise, and spread with a mixture of mayonnaise, butter, parmesan cheese, garlic, green olives and green onions. It gets toasted under the broiler for about 5 minutes until slightly browned and bubbly. Then you slice it into 2-inch pieces and devour it. 

Anyway, everybody ate and was happy. That's always the goal. Goodnight. 

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