Saturday, May 26, 2012


One of my favourite food writers, Mark Bittman, provides recipes that are straight forward and can be altered to suit your tastes.  I have mentioned his cookbook in previous posts "The Food Matters Cookbook".   I made this recipe from the cookbook and of course varied the ingredients.   I didn't use an onion in the vegetable saute as I didn't have any onions in the house.  Normally I always have several onions on hand but I had bought a bag of onions and for some reason they were spoiling so they found their way out the door.  For vegetables I used carrots, potatoes and zucchini.  I served the vegetables beside the fillet of fish instead of the fish placed on top of a serving of vegetables.

Sauteed vegetables

Pan fried fish

4 tbsp oil or more if needed
1 small onion, chopped
3 cups of shredded vegetables - winter squash, sweet potatoes, potatoes, carrots, parsnips, zucchini
1/2 tsp grated ginger and or 1/2 tsp grated garlic
salt and pepper to taste
1/4 cup flour
1/4 cup cornmeal
3/4 pound to one pound of fish fillets such as halibut, cod or red snapper cut into portion size pieces
lemon wedges


Hear 2 tablespoons of oil in a medium size non stick frying pan on medium high heat.  When it is hot, add the vegetables , ginger and or garlic, and salt and pepper.  Cook until the vegetables are lightly browned, about 10 minutes.  The vegetables should not be over cooked.  Transfer the vegetables to a serving plate and keep warm.

While the vegetables are cooking, combine the cornmeal and flour on a plate, along with some salt and pepper.  Dredge the fish in the flour and remove the excess flour.  Add the remaining 2 tablespoons of oil to the frying pan and on medium heat add the fish when the oil is hot.  Cook until lightly browned on both sides.

To serve the fish and vegetables, place a serving of vegetables on a plate and place a piece of fish on top of the vegetables.  Or you can serve the fish and vegetables separately.   Garnish with lemon wedges

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