seasonal RECIPES for those who love to EAT
2 Medium whole fish; cleaned and scaled (Trout, snapper, etc.)
1 bunch Fresh thyme
1 bunch Fresh rosemary
4 Whole bay leaves
4 tbsp. Butter
Olive oil (drizzling)
1/4 c. Dry white wine
2 tbsp. Fresh parsley; minced
1 Lemon; sliced
1.5 to 2 lb. Baby squash
2 tbsp. Olive oil
1 lb. New red potatoes; chopped
2 tbsp. Olive oil
1 tbsp. Thyme
1 tbsp. Parsley
Whole fish are usually available at your local grocery story seafood counter, or if you’re lucky enough to live near a fishing community you can get them from a fish market. They come cleaned and scaled, so you don’t have to worry about that part. Filled with aromatics and roasted quickly in the oven, this is a perfect dinner for those last days of summertime.
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Prep. Time: 15 minutes
Cook Time: 20 minutes
1. Preheat the oven to 400°F.
2. In a mixing bowl, toss potatoes with oil, herbs, salt and pepper. Transfer to a baking sheet in a single layer.
3. Trim the stems and ends from the squash, half (if large) and toss with and olive oil and the juice from half the lemon; set aside.
4. Put the potatoes in the oven for about 5 to 7 minutes, then remove the cookie sheet and add the squash. Return to the oven for another 10 to 12 minutes, until veggies are tender.
5. While the potatoes and squash are baking, fill the center of each fish with a sprig of thyme, rosemary, 2 bay leaves, slices of lemon, and 2 tablespoons of butter.
6. Drizzle both sides of the fish lightly with olive oil and set on foil (one piece of foil for each fish). Fold the top and just before closing, pour in 1/8 cup of dry white wine.
7. Seal the foil and add to the oven with the potatoes and squash. Cook for about 10 minutes. When the fish and sides are finished cooking, transfer the cooked fish to a platter and sprinkle with parsley. Arrange potatoes and squash around the fish and serve immediately.