I was so excited to organize Karen’s kitchen this afternoon that I forgot to take any before and after photos! I will have to do that later this week. What started as probably 100 dishes, pots, pans, bowls and appliances on the countertops ended neat and tidy. I’m so jealous of her new space! She even has empty cabinets to fill.
Matt and I walked there, but we had to be driven home due to storms. I started on dinner and decided we’d dine in the dining room by candlelight – fish feels fancy!
At my trip to Whole Foods this afternoon, I picked up some Arctic Char at Karen’s request – she was craving a tomato/Mediterranean fish dish. We had a bunch of potatoes that Matt brought home from the market, so I turned those into a lovely rustic potato bowl as well.
Mediterranean Tomato Fish
Yield 4 Servings
Seared fish topped with a concentrated tomato sauce seasoned with Mediterranean flavors
- 2 cups fresh tomatoes, chopped
- 1 cup cherry or grape tomatoes, sliced in half
- 1/4 cup chopped kalamata olives
- 1/4 cup capers (more or less to your taste)
- 1 tsp Italian seasoning
- 1 tsp anchovy paste (optional)
- 4 fish filets, preferably a thick fish like cod, halibut or char
- 1 tbsp olive oil
- Salt + pepper to taste
- Preheat oven to 400*
- In a medium pot, cooked tomatoes on medium high until much of the liquid is cooked off and they have concentrated somewhat, about 15-20 minutes
- Add olives, capers, seasonings and anchovy paste plus cherry tomatoes (you want these to keep their shape so add near the end) and reduce heat to low
- Heat oil in an oven-safe, medium skillet to medium and season fish with salt and pepper
- Add fish, skin side up, and sear for 4-5 minutes, until you get a nice char
- Flip fish and place in oven for about 8 minutes, until fish looks cooked through
- Top fish with tomato mixture and serve!
The potatoes were so good. My mom used to make red parsley potatoes all the time when I was little. I prefer dill to parsley, so I have catered to my taste, but the concept – hot herby potatoes – is the same. Butter, salt and pepper required!
Yield 8-10 Servings
These potatoes are soft, herby, buttery and can be dressed up with baked potato fixins’ or served as a simple side dish.
- 10 big red potatoes (or any other kind of potato)
- 2 tbsp butter
- 3-4 tbsp chopped fresh dill
- 1-2 tsp kosher salt
- 1 tsp black pepper
- Greek yogurt to taste
- Bring a huge pot of water to boil
- Season pot with salt
- Quarter large and halve small potatoes
- Add to boiling water and boil for 10-15 minutes, until fork tender
- Drain potatoes
- Add butter, herbs, salt and pepper
- Serve with big blobs of greek yogurt, sour cream, or grated cheese
I am completely stuffed after this dinner that I can’t even fit any water despite my thirst!! Stomach space continues to shrink…
Hoping to fold the laundry and then start a new book! Not sure which one yet… nite!