Sunday Supper {Roasted Fish + Veggies}

First and foremost, I want to ask you to keep my dear, sweet friend M in your thoughts and prayers in the coming days and weeks.  She lost her mother early this morning after a courageous battle against cancer.

 

I really haven’t done a whole lot of cooking lately with our trip to Savannah, sports and such.  So it felt really good to finally get to the Publix and cook a real meal.  Now, I know this is going to be a shocker, but everything was compliments of Ina: Mustard Roasted Fish, Crispy English Potatoes and Green Beans Gremolata.  This was the first time I’ve cooked fish in at least ten years.  I love to eat it in restaurants and when other people make it, but just didn’t have much luck with it at home… until now.  Very yummy!  The Green Beans were my FAVE!  They will def become a staple around here.  Of course the potoates were really yummy too, but you can’t really go wrong with roasted potatoes.

Mustard Roasted Fish (serves 4)
Barefoot Contessa Back to Basics

4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

• Preheat the oven to 425 degrees.
• Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
• Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.
• Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Note: I really think you could half the sauce recipe and still have plenty.  I felt like a lot was wasted.
Green Beans Gremolata (serves 4)
Barefoot Contessa Foolproof
1 pound French green beans, trimmed (I used regular… couldn’t find “French”)
2 teaspoons minced garlic (2 cloves)
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
2½ tablespoons good olive oil
Kosher salt and freshly ground black pepper

• Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
• For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
• When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

Crispy English Potatoes (serves 6)
Barefoot Contessa Foolproof
2 1/2 pounds Yukon Gold potatoes
Kosher salt and pepper
3 oz pancetta or thick sliced bacon, chopped
2 Tbs extra virgin olive oil
3 T finely chopped parsley

• Preheat oven to 425℉.  Cut potatoes into chunks and place in a large saucepan. Cover with water by 1 inch and a tablespoon of salt. Cover pan and bring water to a boil. Uncover, lower the heat, and simmer for 10 minutes.
• Drain potatoes and return to the saucepan. Shake the saucepan for 5 seconds to roughen the edges of the potatoes.
• When potatoes are almost finished boiling, place pancetta on a sheet pan and roast for 5 minutes.
• Add drained potatoes, olive oil, 1 tsp salt and 1/2 tsp pepper to the pan with the pancetta. Toss with a spatula to mix.
• Roast for 45 minutes, tossing occasionally, until browned and crisped.  Top with parsley.

Note: I was running out of time and didn’t feel like dealing with bacon so I left it out.  Still super yummy!  Also, I used small red potatoes because they were on sale :-)

It was a super delish meal after a long haul of eating out, grilled cheeses and cans of soup.  Oh, and the darling monogrammed napkins were compliments of The Pink Clutch!

Have a wonderful Sunday, y’all!
xoxo