Yes, I’ve been dying to use that title. Sunday turned out to be the perfect bay Area day. The sun was shining and the temperature wasn’t too chilly. We spent a lazy morning chilling out and going to open houses. Yes, we are beginning our house hunt. While it sucks to try and sell a house, it’s a great time to be a first time homebuyer. The market is so bad that we can actually look for places in Berkeley. That was unheard of six months ago. I am so having fantasies of planting Meyer lemon and avocado trees. I am also having fantasies of anonymously leaving a bottle of corn syrup on Michael Pollan’s doorstep. J and I have had trouble with fish. Either we need to buy it the day we use it or we forget about it, defrost and then forget some more and then have to throw it out. In a cost saving measure, we committed to buying some frozen fish at Trader Joe’s, defrosting it and actually using it while it was still edible. So we got some frozen salmon and frozen orange roughy. Sunday, I took out the orange roughy from the freezer and let it defrost as we looked at potential dream (or nightmare houses). Along the way, I decided it was such a nice day that dinner would have a Mediterranean theme. I had a fennel bulb from the CSA we belong to and decided to go all Provencal and got some green olives, cherry tomatoes and basil from Whole Foods. This turned out of be one of the best meals I’ve ever made. Paired with a fresh salad and a cheese and cracker plate, we enjoy a fresh and well balanced meal.
Provencal Orange Roughy
2 large (about 6 oz each) Orange Roughy Fillets
½ a lemon (Meyer lemons work great!)
1 small fennel bulb, chopping into 1-inch chunks
2 cloves of garlic chopped
1 cup of cherry tomatoes, halved
½ cup of chopped green olives (they should be mild in flavor so as not to overwhelm the fish)
¼ cup of chopped basil
Salt and pepper the orange roughy. In a pan, sauté the fennel and garlic in olive oil until the fennel is softened and a little translucent about 10 minutes. Add the cherry tomatoes and the olives. Saute for another 5 minutes until the tomatoes are softened. Add the basil and salt and pepper to taste. In another pan, pan fry the orange roughy in a little a little olive oil for two minutes on either side. Squeeze lemon on top. Cover the fish with the fennel-olive-tomato mixture and let simmer for another two or three minute. If you want (and you are using an overproof pan), stick the whole thing in a 200 degree oven for 10 minutes (enough time to savor your cheese plate). Serve with a fresh green salad.