Tag Archives: parmesan

Feb18

Fish Piccata and Lemony Pasta

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Flounder Piccata with Angel Hair Pasta

This would be a perfect dish to serve to a family that is trying to eat more fish — it is extremely mild with lemon and butter (I skipped the capers), and you can make it with whatever thin white flaky fish looks good at the store.  I used wild flounder, but tilapia, snapper, sole, and catfish would also be good.  I wouldn’t recommend a thick fish like halibut or cod for this recipe.  I had never actually cooked fish using this process of dredging in flour and then lightly pan frying in olive oil before, and it turned out so well.  The sauce was initially very strong with lemon, because I accidentally put the butter into the green beans instead of the fish sauce.  Those were some really delicious green beans (since I had already tossed them in olive oil and lemon juice!).

Both the Fish Piccata and the Angel Hair Pasta recipes are from Melissa d’Arabian.  You really want to serve them together as all the flavors combine so well (lemon, butter, olive oil, parmesan).  And if you keep some fish fillets in the freezer, this is a super easy dinner to throw together with things you already have on hand.  With the ingredient lists so short, these aren’t as much recipes as they are methods of cooking, but I’m thrilled to now know how to cook fish this way and the kids loved it.

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Jan30

Getting our Hands Dirty

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These Honey, Parmesan, & Rosemary Scones were a lot of fun to make with the kids.  Picking herbs from the garden for dinner is fun as-is, but they were extra excited about getting to knead the dough and cut out the circles.  This was actually our second attempt at the recipe; the first batch was a little burnt, which I should have expected with my oven.  We only cooked the scones for 10 minutes the second time.  I added extra parmesan in the dough (3/4 cup instead of 1/2 cup) and sprinkled more parmesan on top of each scone before baking.  Also, I subbed in 1/2 cup of whole wheat pastry flour for some of the regular flour.  We had them with a big bowl of Bucatini Vongole — perfect for soaking up all that garlicky sauce.