Sunday, January 10, 2016

Happy 2016!

Happy New Year! I hope that everyone had a fantastic holiday season. We have been spending lots of time with family and being outdoors, enjoying the beautiful weather, although this week it is getting cold. Now that the new year is here, I am hoping that things will slow down a little. E2 is crawling and decidedly not slowing down but I figure I can let him do all the zooming and I can just sit back and watch. What do you think the chances are of that happening? Yeah, probably zero but it's a new year so hope is everywhere.

This Christmas Eve we spent time with both families and I figured why not ring in the new year sharing my favorite food from Christmas Eve with my in-laws. One of the things my mother-in-law makes really well is fish. I mean, she makes it really, really well. It is always flaky and moist and the perfect combination of flavors. The one I ate on Christmas Eve was hands down the best I have ever tasted and she happily shared her recipe, kind of.

Have you ever tried to get a recipe from someone very experienced? "I take a pinch of this and a handful of..." Yep, this is one of those recipes but short of not using enough salt and pepper (which you can add later!) you really can't mess it up. If I can make it, you can.

Polish Christmas Eve Fish
At least 1 lbs white fish - I used Cod since that was what she used but she swears that Haddock is much tastier
1 yellow organic onion, sliced in rings
lemon, optional
organic potato chips, see the end

1. Preheat oven to 375.
2. Mix a handful of flour, salt and pepper together.

3. Flour the fish. I cut my fish into smaller pieces to make it easier but you don't have to. Set aside.
4. Heat oil in a pan.
5. Lightly fry the fish but do not cook through. You just want to crisp the edges. Remove from the pan and set aside.
6. Fry onions until just softened. Remove 1/2 the onions.
7. Place 1/2 the onions with some of the oil into an oven safe pan, cover with a lid/tin foil. I used my sauté pan so I could make it all in one pan. (Who loves less dishes... I do, I do. Sorry I sing to myself when I cook.)
8. Place fish on top of the onions and cover with the remaining onions. Cover the pot.
9. Place pot in oven for 10 minutes.
10. Turn oven off and allow the fish to cook in the oven for an additional 10 minutes at least.
10a. If you aren't ready to eat the fish immediately, leave in the oven until you are ready to eat, it won't over cook. If you aren't going to eat for a while, you can reheat the fish in the pan in the oven at 200.

11. Serve with a splash of lemon juice (and crushed potato chips, if desired - see note below).

The verdict? It was just as delicious. The onions taste incredibly sweet and the fish is moist. This will be my go to recipe for fish, pretty much forever.

Potato chip note: While we were eating, the kids noticed the bag of organic plain, salted (contradiction?) potato chips on the table and wanted some. Since I hadn't salted the fish enough, after giving them theirs, I crushed a few on top of mine and it was just as good. The fish became sweet with a hint of lemon, crunchy with a little salt and still melt in your mouth moist. A decidedly perfect combination.


This article was shared on The Chicken Chick. This article may contain affiliated links.

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