I just finished preparing my favorite meal -- baked fish with roasted potatoes and string beans -- and since it's elegant, delicious, and ridiculously easy to prepare, I thought I'd share it with you all. I used mahi mahi today, but tilapia, flounder, sea bass, and even salmon also work. I get all of my fish from the freezer section in Costco -- each serving is individually vacuum-wrapped and the quality is first-rate, believe it or not. My Italian bread was semolina, but I've used whole wheat and white with delicious results.
Preheat your oven to 400 degrees. Prepare the potatoes and put them in the oven first, then prepare the fish while your potatoes are roasting, then prepare the string beans while your fish is in the oven. Dinner serves four and will be ready in one hour.
Roasted Potatoes
4 potatoes, scrubbed
1/4 cup chicken or vegetable broth
Spice of your choice -- sage, thyme, parsley, and chili all work, though I used paprika today
Olive oil, salt, and pepper
Cut each potato in half lengthwise, then cut each half into slices approximately 1/2-inch thick. Place in a 9x9 baking pan (or a pie pan, or anything you have that snugly fits the slices) and toss with salt, pepper, a drizzle of olive oil, and whatever spice you chose to use. Pour broth into the bottom of the pan and bake for one hour, turning every fifteen minutes.
Buon Pesce
4 fish steaks, thawed, rinsed in salt water, and dried
A good three-inch-thick chunk of crusty Italian bread
2 tbsp Smart Balance or butter, melted
5 cloves garlic, peeled
1 tbsp dried parsley or 2 tbsp fresh parsley
Juice of half a lemon, plus four slices from the other half
Olive oil, salt, and pepper
Cut the bread into cubes and throw it into a food processor with the butter, garlic, and parsley. Pulse until crumbly. Coat the bottom of a 9x9 baking pan with olive oil, then squeeze in the lemon and sprinkle with salt and pepper. Arrange the four steaks in the pan, then flip them over so both sides are coated in seasonings, olive oil, and lemon juice. Spoon breadcrumb mixture atop each fillet and top with a slice of lemon. Tightly cover in foil and bake for 20 minutes. Remove the foil and the lemon slices and bake for an additional 10-20 minutes, until the crust browns and the center of the thickest piece of fish flakes.
Sauteed String Beans
Four handfuls of fresh string beans, washed with the ends snapped off
Two cloves of garlic, sliced
Olive oil, salt, and pepper
Dash of balsamic vinegar
Blanch the string beans in boiling water until they reach your desired level of softness. (I like my string beans al dente, though you may like to go softer.) Heat a large skillet, then sautee garlic in olive oil on low heat until it begins to brown. Add string beans, salt, pepper, and balsamic vinegar, quickly toss until coated, then remove from heat and serve.
