Eye for a Recipe

This recipe from Food and Wine is an easy way to prepare a fillet of fish. The recipe calls for branzino or trout, but it would also work well with sole, halibut, haddock, cod or tilapia. Roast fingerling potatoes on a sheet pan for about 20 minutes (I also roasted some carrots). Meanwhile, mix together softened butter, mustard and herbes de Provence. Spread the mixture on the fish and add to the pan with the vegetables. Roast until the fish is opaque and flaky, about 10 minutes. Herbes de Provence is a combination of dried herbs. You can buy it ready-made or make your own, using a combination of rosemary, fennel, savoury, thyme, basil, marjoram, oregano and tarragon.

Avoiding Additives and Preservatives

Check the dried herbs to make sure they don’t contain colour or anti-caking agents. Use a butter that contains only cream, with no colour added. I use President’s Choice Old-Fashioned Dijon mustard.

Once the vegetables have been cooking for about 20 minutes, place the fish on the baking sheet and top with butter-herb mixture

Roast until the fish is opaque and the vegetables are tender

Ingredients:

1 pound (454 g) fingerling potatoes, halved lengthwise

2 tablespoons (30 ml) extra-virgin olive oil

2 tablespoons (30 ml) plus 2 teaspoons (10 ml) herbes de Provence, divided

Kosher salt and freshly ground black pepper

¼ cup (60 ml) unsalted butter, softened

1 tablespoon (15 ml) Dijon mustard

2 (12-ounce/340 g) butterflied branzino or trout

Preparation:

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil.

Toss together potatoes, olive oil, 2 tablespoons (30 ml) herbes de Provence, 1 teaspoon (5 ml) salt, and ½ teaspoon (2.5 ml) pepper on prepared baking sheet. Roast in preheated oven until potatoes are golden around edges and nearly tender, about 20 minutes.

Meanwhile, mash butter, mustard, remaining 2 teaspoons (10 ml) herbes de Provence, and 1 teaspoon (5 ml) salt together with a fork in a small bowl. Arrange fish flesh side up, season with salt and pepper, and spread butter mixture evenly on fish.

Flip potatoes and arrange around edges of pan to accommodate fish. Add fish to baking sheet, flesh side up, and roast until fish is opaque and flaky and potatoes are cooked through, about 10 minutes. Serves 2.

From Food and Wine

Fresh kitchen herbs are approaching their peak in the garden, and it’s sometimes hard to think of ways to cook with them. My favourite way is Eileen’s Potatoes, named after my dear friend (because she likes them so much). The recipe is simple, uses whatever fresh herbs you have on hand, and can be done in the oven or barbecue. Enjoy!

Avoiding Additives and Preservatives

This recipe uses only all-natural ingredients.

Rinse potatoes and place on large piece of foil

Drizzle with olive oil, season with salt and pepper and top with fresh herbs

Bake or barbecue until potatoes are tender and remove cooked herbs

Toss cooked potatoes with oil, salt and pepper and top with fresh chopped herbs

Ingredients:

2 lbs (900 g) small potatoes or fingerlings

4 cups (1 L) fresh mixed herbs, such as rosemary, thyme, parsley, sage, lovage, chives, oregano, summer savory, basil, tarragon and dill

Olive oil

Kosher salt

Freshly ground pepper

Preparation:

Rinse potatoes and place them on a large piece of heavy-duty foil. Drizzle with olive oil, salt and pepper to taste. Place about half the fresh herbs on top and fold up the foil to form a secure package. Place in a pre-heated 425 F (218 C) or on the rack of a hot gas or charcoal grill. Cook, turning once, for about 30 minutes, or until tender.

Meanwhile, chop the rest of the fresh herbs.

Remove cooked potatoes from foil and discard the cooked herbs. Toss the cooked potatoes with more olive oil, salt and pepper and top with the chopped fresh herbs. Serves 4.