I'll keep this post from becoming a "look what my daughter can do" kind of post. Let's just keep it lite and simple, nobody gets hurt, and you get to walk away with a really delicious recipe. Yay for you!
Hey how did these get in here?
Alright, I couldn't resist. Look what my daughter can do! My little pumpkin displaying such grace and immaculate posture.
Her very first day and she loves it!............Loves it!
Because of your patience with my show and tell.......
|Fresh white fish in Chardonnay lemon sauce.|
Served over fresh herb rice.
For the Fish
|Lay fish on foil and top with ingredients. LITE!|
|Wrap in little foil packages and place in baking dish. SIMPLE!|
For the rice
|Saute onion and garlic in butter|
|Add stock, herbs and rice.|
White fish in Chardonnay lemon sauce
4 6 oz fillets of white fish(I used wild Cod)
4 handfuls of fresh parsley
4 Tb Chardonnay(or a crisp white wine)
salt and pepper
Place each fish fillet in foil large enough to fold into package;leaving room though for steam to expand and puff up foil. Season fish well with salt and pepper, drizzle with olive oil, place a handful of parsley on top and 4 small wedges of lemon. Pour 1 Tb of Chardonnay over the top and fold up foil.
Place sealed fish packages in a 9*13 pan that has just enough water to cover bottom of dish. Bake for 12-18 minutes, depending on thickness of fish. Serves 4
Lemon and fresh herb rice
1 lemon, zested and juiced
About 3 cups quality chicken stock
2 Tb butter
1/4 cup onion, finely chopped
1/2 tsp salt
A few grinds of pepper
1 garlic clove, minced
1 sprig of fresh rosemary, chopped(about 1 tsp)
handful fresh basil, chopped
handful fresh parsley, chopped
1/4 tsp dried dill
1 1/2 cups long grain brown rice( I like to use Mahatma Natural brown rice brand)
In a liquid measuring cup, add lemon juice. Then pour enough chicken stock to equal 3 cups. Set aside.
In a medium saucepan over medium heat melt butter. Add onion, salt and pepper. Saute until onion is softened, about 3 minutes. Add garlic and saute for 1 minute more. Turn heat to high and add chicken stock and lemon juice mixture, lemon zest, all the herbs and rice. Stir until well combined. Bring to a boil, cover and reduce heat to low. Cook covered for 35-40 minutes, or until the liquid is absorbed and the rice is tender. Pull off heat and let stand just a few minutes. Fluff with fork.
If you do anything at all today.......make this dish! It's amazingly satisfying.
It's Lite and Simple.