The easiest baked fish ever

I make this stuff at least once a week. Ro and Ree adore it, and now ask me suspiciously if I made enough this time, because they eat an entire fillet each and then eye my plate. They never get mine (I’m just not good at sharing) but they eye it just the same. (Printable recipe page here)

Anyhow, here’s what we do (this one’s so easy that the girls are usually in charge of making it). Get some thin mild white fish fillets (I use a package of frozen White Ruffy fillets from Trader Joe’s because they defrost so quickly and we all like the taste. You can also find this fish labeled pangasius or catfish. We never use tilapia because our whole family dislikes it.). Preheat your oven to 375. Brush the bottom of a pan with olive oil. Place your defrosted fillets in the pan and brush them with olive oil too. Then season them with fresh-cracked salt and pepper along with some dill. (Ro doesn’t like dill, so her fillet only gets salt and pepper, it’s the naked-looking one in the middle there.)



Bake for 24 minutes or until fish becomes solid white instead of translucent. (I learned this doneness trick from the fish gods at Legal Sea Foods, and it works with any fish. That old “cook it ‘till it flakes with a fork” is a good way to have nasty overcooked fish. I used to be scared to death to cook fish until I learned this tip, and it really is foolproof.)

Here is the printable recipe page.

Yummmmmm! Melts in your mouth like butter. I made this fish for Catherine on her last visit, and she can attest to the meltiness.

Dig in! (and don’t get between the kids and their food):

My pics aren’t sharp enough because I had the wrong settings on my camera darn it. And the food didn’t last long enough for me to get retakes...

Ro also REALLY enjoys this bread I get at Trader Joe’s. It’s called “Mom’s White Bread” and I swear she practically stuffs it in her nose before eating because she likes the smell that much. (This picture is small because her fingernails are so dirty and disreputable that I was ashamed...).

PS: We had another girls’ night dinner last night, by the way, which was gnocchi. The only reason I mention it is because Ro and Ree kept calling it Pinochi. Bwah ha!! You can’t even imagine how many times I asked various cleverly worded questions to get them to repeat that word. Just love it. Oh, and we have this when TubaDad’s gone because he turns up his nose at artichoke (which the girls and I madly love), saying it’s “too much work for too little food.”



PSPS: Ree’s arm is going to be just fine, thank goodness. We went to the doctor’s appointment on Monday for our second opinion, and he took new x-rays and then said the exact same thing her first doctor said “She is going to be absolutely fine, that bone looks bad to you right now but it will fill in and you won’t even be able to tell it was broken a year from now, she does not need surgery to reset it.” Huge massive sigh of relief. And worth every penny (and hour) spent for that peace of mind. She gets the new short neon yellow cast off on the 1st.