Posted tagged ‘garlic’

Lemon flounder with capers

January 26, 2011

Lemon flounder with capers and white rice

Craving a yummy fish meal but don’t have a l0t of time? If this is your situation, consider making the lemon flounder with capers recipe I tried out last night. The fish was very well perfumed with the various seasonings (garlic, dill, lemon zest, pepper, olive oil, and capers), and the whole recipe took about 10 minutes.

I based the recipe off one in my new cookbook, “The Everything Mediterranean Cookbook.” I changed three things. The recipe called for sole, but I used flounder instead. Shaw’s had run out of sole, and the fish guy said flounder is quite similar. The second change was instead of using one and a half pounds of fish, I used one pound. I was just cooking for my fiance and I, not for six people (which the recipe is based on). The last modification was using a teaspoon of capers instead of a half-teaspoon. You can never have enough capers, right (but really, a half-teaspoon is practically nothing)?

Here’s the adjusted recipe (for two):

3 cloves garlic

3 sprigs fresh dill, leaves only

1 pound flounder

Black pepper to taste

1 teaspoon fresh-grated lemon zest

1 teaspoon olive oil

1 teaspoon capers

1. Preheat oven broiler. Mince the garlic and chop the dill.

2. Place the flounder on a pan; sprinkle with garlic, pepper, lemon zest, and drizzle with the oil.

3. Place under broiler for three minutes.

4. Turn the fish carefully.

5. Broil for one minute longer.

6. Remove from broiler and top with dill and capers.

This dish surely goes well with white wine, but I had it with some Samuel Smith oatmeal stout. It was the perfect combination, though I’m convinced this beer would go well with most anything.

And on a side note, does anyone know what’s up with fresh green beans? They are never in Shaw’s anymore, and Stop & Shop didn’t have them the other day either. I’m also looking for a place that sells rhubarb (fresh or frozen).

Delicious roasted garlic potatoes

November 28, 2010

My leftover potatoes

I made delicious roasted garlic potatoes the other night. Here’s my recipe:

1. Wash and peel five potatoes.

2. Cut the potatoes into wedges.

3. Cook the potatoes in boiling water for six minutes, then drain.

4. Mix the potatoes with some chopped garlic (I used four cloves worth), oil (half a cup), salt (one tablespoon) and pepper (one teaspoon). Make sure the potatoes are coated with the other ingredients.

5. Preheat the oven to 400 degrees.

6. Divide the potatoes into two baking dishes.

7. Roast the potatoes for 35 minutes.

8. Sprinkle two tablespoons of parsley and two teaspoons of thyme on the potatoes . Turn the potatoes to coat them with the spices.

9. Roast the potatoes 20 minutes longer.

They will be golden brown and oh so tender (not to mention infused with garlic, and who doesn’t love garlic?!?).