We were all very involved in our projects this evening. I was working, Shane was watching TV (or sleeping), and Rose was drawing the solar system. Next thing we knew, it was nearly 7:00 and we hadn’t discussed dinner. (I’m not counting the several times during the day, that Shane said “Nina, what are we doing for dinner?” and I replied “I don’t know.”)
Fortunately, we have a bunch of flounder filets in the freezer. Ours was a very loose interpretation of Oven-Roasted Flounder with Bok Choy Cilantro and Lime, which is from Bon Appetit’s Fast Easy Fresh. The fish worked well over rice, with a simple salad, and the sauce is delicious. I’m going to try the complete recipe this summer, when we start getting lots of bok choy in our csa box.
Rose ate everything on her plate and said “Actually, I really love this meal,” which is pretty much a five-star review, in my book.
So…my dad used to do something very similiar and even less labor intensive (if you can imiagine that): he would put the fish on a plate with the soy-vinegar sauce concoction and some julienned ginger and scallion and then he would set the whole thing in a steamer and steam the fish in the sauce and then pull out the plated fish ready to serve. Served with rice and of course the obligatory giant salad.
yummmm. i should bring that dinner back.