Jon is a very good cook. Turn him loose in the kitchen with a fridge full of ingredients and 99% of the time he will whip up something delicious. And do so without using a recipe. There are two things in particular that he truly excels at cooking: chicken and fish. On a night when both of us were craving something light and healthy, Jon made beautifully cooked fish with tasty skillet potatoes and a simple green salad.
Skillet Potatoes
Quick note: You have to start these first because the cooking time is around 45 minutes (but totally worth it!).?
Turn oven to 450 degrees and place empty cast iron skillet in oven to heat up.? Wash petite potatoes, dry well and poke with a fork.? Cut into small, even pieces.? Cover with olive oil, thyme, rosemary, paprika, salt and pepper (or any other spices that you like).
When oven is preheated, pour seasoned potatoes into the cask iron skillet.? (They should sizzle.)? Lower over temperature to 400 degrees.
Give a quick toss every ten minutes until they are soft, and as crispy as you like them.
Pan-Seared Spicy Haddock
Quick note: The fish will cook quickly, so make sure potatoes are mostly done when you start the fish.
Fill non-stick saut? pan with liberal amount of olive oil over medium-low heat. Add chopped garlic (it?s OK if it?s from a jar) and red chili flakes (to your desired degree of heat, but remember a little goes a long way!).
Season fish with salt, pepper and Chef Prudhommes? Seafood Magic seasoning.
When oil has infused, place fish in pan, skin side up.
Cook time will depend on the thickness of your fish, and true temperature of your stove burner. (Jon cooked these pieces for about 4 minutes on the first side.)? Flip over and continue cooking for about 2 minutes longer, or until the white is all the way through and flakes with ease.
Simple Salad
Quick note: We like to make our own salad dressings.? Using fresh ingredients like olive oil and lemon juice eliminate the need for preservatives found in so many store-bought dressings.?
The key to this salad is the dressing.? Jon wanted something light to go with the fish, so I made a simple dressing with olive oil and lemon juice.? To this, I added anchovy paste, both for seasoning and as a way to thicken the dressing, a dash of thyme and a lot of pepper.? (I don?t recommend adding salt like I normally would due to the inherent saltiness of the anchovy paste.)
Rosemary Bread
A quick and easy way to make a regular store-bought loaf taste fresh from the bakery: Cut slits in the top of the loaf and drizzle with olive oil.? Sprinkle crushed rosemary and a little bit of salt on the top.? Bake in foil until the bread just starts to get a nice crust on top.
Plate your dinner and enjoy!!
What?s your favorite way to cook fish?
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