This is an easy, tasty recipe and if you don’t have these veggies, you can surely use whatever you have in the fridge. I served this over my creamy good Cauliflower Puree and a Caesar Salad with homemade Caesar Dressing, below and Croutons. Oh so good!
Adapted from: NY Times Recipes
Serves 4
Don’t forget the “No Stress in the Kitchen” tips…to your right. 🙂
Homemade Caesar Dressing​ – Makes 1 cup
Ingredients:
- 1 teaspoon anchovy paste
- 2 cloves garlic, coarsely chopped
- 3 large egg yolks (substitute 3 T mayo if raw egg yolks are not your cuppa!)
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 cup vegetable oil
- 2 tablespoons finely grated Parmesan cheese
- Freshly ground black pepper
Directions:
- Whisk the egg yolks: Whisk the egg yolks together in a medium bowl until smooth.
- Add the mustard: Whisk in the mustard until just combined.
- Whisk in the anchovy paste
- Whisk in the lemon juice: While whisking, pour in the lemon juice, then whisk until smooth.
- Whisk in the olive oil: While whisking, stream in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.
- Finish with vegetable oil: Continue whisking and slowly stream in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken.
- Season and serve: Whisk in the Parmesan cheese. Taste and season with black pepper as needed. Serve immediately.
Recipe Notes: Leftover dressing can be stored in an airtight container in the fridge for up to 1 day. Let sit out for 10 minutes and whisk again.
This is a big hit with my family and I serve it often with whatever veggies I have in the bin at the time. It seems like a lot of work but it's deceiving...the marinating takes the longest and that's all in the fridge! 🙂 Combine garlic, parsley, cilantro, cumin, paprika and saffron in a medium bowl. Add vinegar, lemon juice and tomato paste and blend. Place fillets in a dish and cover with prepared marinade, turning to coat them, cover and set aside to marinate 2 hours at room temperature or 3 hours in the refrigerator. Heat oven to 350 degrees. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through. *Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.”Moroccan Baked Fish With Peppers, Tomatoes & Olives
Ingredients
Instructions
Nutrition
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