Friday, February 29, 2008


Baked tarragon fish (recipe in the comments)
Harvest grains
Sauteed spinach and garlic

Hot tea
Peach and blueberry panna cotta (thank you Trader Joe's!)
Well, we'd planned to have a ham and gruyere bread pudding tonight until M remembered that today is Friday and it's Lent. Yep, we're among the group that still does fish (or vegetarian most often) on Lenten Friday's. Back to the drawing board for dinner. Luckily, this fish recipe has been on our radar for a while, so we had a ready idea. In the end it was good and easy, but not amazing. The sides were definitely the stars of the show and that's a pretty clear indication that, while good, this won't make it back into the rotation.

Prep Notes
Difficulty: Easy
Chopping: Red onion, garlic
Time: 25 minutes
Make ahead: I would definitely do the fish last minute, but you could do the onion sauce ahead.

J: "Good, but not transcendent."
M: "Fragrant, but thin."
Mn: "A tasty Lenten meal."

1 comment:

J said...

Baked Tarragon Fish – Friday Is Fish
Serves 4

1 small red onion, finely chopped
2 garlic cloves, minced
½ cup white wine or cider vinegar
1 t dried tarragon
¼ t sugar
1/4t salt
¼ t black pepper
8 large Napa cabbage leaves (or Savoy cabbage)
1 lb sole or flounder fillets
4 t butter
4 bay leaves

Preheat the oven to 375 degrees. Line a baking sheet with foil. Spray foil with cooking spray.

Combine onion, garlic, vinegar, tarragon, sugar, salt, and pepper in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 10 minutes.

Place four of the cabbage leaves on the prepared pan. Place equal portions of fish on each leaf. Spoon one quarter of the sauce mixture onto each fish portion. Dot each of the fish fillets with 1 t butter. Cover each fish portion with a second cabbage leaf.

Bake for 5-8 minutes or until fish is just cooked.