I keep wondering if I will ever get back to this on a consistent basis. I hope that I will this summer. For now, I made Talapia tonight with corn and a pasta salad. Kami started the salad... she cooked the pasta, made vinaigrette and tossed in some black olives. She was happy to leave it at that. I, on the other hand, had to take half of it out and add in marinated artichoke hearts, sun dried tomatoes, green peas and cooked diced carrot. It was much tastier that way :)
I love my "job", if you can call being a self-employed writing teacher a job. I have great students that may not always want to be there, but they engage (most of the time) and at least they do their work (most of the time). I will miss them during the summer, but to tell you the truth, I need a break - and they do too!
salt & pepper
Preheat the oven to 350 and lightly oil a baking sheet with olive oil. Lay the fish fillets in an even layer. Sprinkle with dill, parsley, salt, pepper, zest of lemon (save lemons for juicing over the fish when cooked), and bread crumbs. Drizzle with a little more olive oil and toss in the oven. Bake until cooked through - around 15 minutes.
ps. I was gifted with some delicious coarse sea salt (some from Sicily and some from Spain), Hungarian paprika and several other spices/seasonings from some of my students. I used the Hungarian paprika and the Sicilian sea salt to make this dish. Thanks Lilly, Abigail and Tyler!
Until next time (I'm thinking lasagna??)
Stay warm and dry, my friends!