I was so good this Sunday. I made turkey meatballs with home made sauce for the week. I made turkey tacos for dinner that night and had enough left-overs for another day. Then, I forgot about the fish I had defrosting in my haste to make a festival in town. The day was so beautiful and it would have been a shame to not enjoy it.
So, off we went to enjoy some fun time with friends. And I’m so glad because Soso with some push from the friend went on a little roller coaster! One that she refused to go on Thursday night even though it was really, truly little. I guess last year’s experience with one that just kept going and going, due to faulty breaks, like the Energizer Bunny had traumatized her.
But after much persuasion, she went on it TWICE! Woo hoo! So, see, it really was worth forgetting the fish. Plus Soso and friend, Boy C got their face painted as vampires. (Princess stage was over so quick!)
Very Scary Vampires
Positive experience all around until I opened the fridge and saw the fish. As you know, fish doesn’t keep long. I positively groaned at the prospect of more cooking! So, I refused. I decided that I’ll just make it on Monday, a work/school day.
Yeah, if you want to make work/school day even more crazy, add making fish francaise to your list. That kicks it up to a whole another level of craziness. After dinner and homework was over, I basically parked Soso in front of a laptop to watch a Netflix movie. She had fun. I did not.
But, the results, picture aside, was “thumbs up” all around. I brought left-overs to work today and two co-workers now want the recipe!
Please excuse the picture. I thought I would be able to plate it nicely last night but due to unfortunate heating mistake, the fish broke apart. The lemon slices in this picture are for garnishing. Anyway, I served it with linguine mixed in the lemon sauce with sauted spinach. Yum! Soso ate two servings.
New photo on 2/27/11 – finally a nicer picture of this amazing dish!
Fish Francaise with Linguine
Prep Time: 15 mins Cook Time: 40 mins
Serves: 4 – 6
3 lemons, one sliced thin and two juiced
2 tablespoon milk
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1/2 cup flour
4 – 6 pieces of fish fillet (flounder, sole, tilapia – I like tilapia b/c it’s less delicate)
3 ablespoon regular olive oil
3 tablespoon butter
2 cup chicken stock
1 cup dry white wine
3 tablespoon extra virgin olive oil
3/4 lbs of cooked linguine al dente
handful of chopped parsley divided in half
grated pecorino romano cheese
Cut the lemons in halves and remove the seeds. Take one and slice in thinly and set aside. Take the other two, juice them and set aside.
Whisk together the two eggs, milk, 1/2 tsp salt and 1/2 tsp of pepper in a large bowl and leave near the stove.
Pour the flour into a shallow dish (or I use paper plates or a sheet of wax paper for easy clean up).
Season the fish fillets with salt and pepper and dredge both sides with flour. Shake off any excess.
Add olive oil to a large skillet on medium heat. When the oil starts bubbling slightly, dredge the flour coated fish in the egg mixture and put in the skillet to fry. Add as many fillets as the pan can fit without the fish crowding. Let the fish fry until both sides are golden brown, about 4 – 5 minutes. When the fish are done, drain on paper towel and set aside.
Wipe the skillet with a paper towel and add the butter. When the butter starts bubbling, add the lemon slices and let them sizzle until they start browning. Remove the slices and set aside for garnishing.
Add the lemon juice and wine in the skillet and let it boil until reduced about half. Add the chicken stock, bring the mixture to boil and then let it simmer until the mixture has been reduced.
Add the fish fillets to the sauce, gently flip them over at least once and let it simmer until the fish has been heated through. The sauce should have thickened by now. Gently remove the fish to a warmed plate and garnish with the browned lemon slices. Sprinkle some chopped parsley.
Add the pasta to the remaining sauce with the extra virgin olive oil and mix until well coated. Salt and pepper to taste, sprinkle some cheese and the remaining parsley and serve with the fish.