I used to think I didn’t like parsley. And that was good because then I felt that my dad and I could bond over disliking at least one herb. We could sit together in restaurants and form a united front against all dishes with parsley in the description. Start a union or something that required that parsley be banned from all culinary institutions. But then I made this flounder and realized those days are over. I am a born-again parsley eater.
Serves 2, adapted from Sweetnicks
8 oz flounder fillets (I used the leftover frozen ones from last week)
1 tbsp olive oil
3/8 cup bread crumbs
1/4 cup parsley
1 1/2 tbsp lemon juice
1 clove garlic
1 pinch each of salt and oregano
1. Preheat the oven to 450. Coat a baking sheet with cooking spray. Place the fish fillets on the baking sheet. Combine the olive oil, bread crumbs, parsley, lemon juice, garlic, salt, and oregano in a small bowl. Press the bread crumb mixture onto the tops of the fillets. Bake for 10 minutes.
As for the potatoes. I had some pesto frozen in an ice cube tray in the fridge made from fresh and aromatic Farmer’s Market basil and walnuts (minus the parmesan cheese because it apparently doesn’t freeze well). I also had a zucchini that was on its last legs. And some red onion. So I thought I would roast the zucchini and red onion to get a nice caramelized taste, boil the potatoes, and toss it all with a cube of the pesto. And thus you have a 30 minute meal, Joanne-style.
Pesto Potatoes with Zucchini
3/4 lb red potatoes
1 ice cube’s worth of homemade pesto
1 zucchini, diced
1 red onion, sliced
2 tbsp lemon juice
1. Set up water to boil the potatoes, quarter the potatoes and place in the water. Bring the water to a boil and then cook the potatoes for about 10 minutes more or until fork-tender. Meanwhile, preheat the oven to 450. Cut the zucchini and onion and arrange on a baking sheet. Spray with cooking spray, sprinkle with salt, and bake for 10-15 minutes or until the onion is caramelized. When the potatoes are done, mix with lemon juice and roasted veggies. Microwave the pesto until soft and mix into the salad. Season with salt and pepper.