In our winter magazine, we published the results of a survey about how our subscribers dealt with the trials of the last year. Many of you cooked and baked to cope and to spend time with your family and friends.
We asked for recipes that you enjoyed, and you were very generous in sharing them. We had space for only a few in print, but we will share more here on the blog each Friday.
Send your food and drink recipes to editor@spectator.org — and let us know what you think of any that you try out!
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Two white fish fillets (such as Orange Roughy or Mahi Mahi)
4 Tbsp butter
4 cloves garlic (or more if you love garlic), minced
1 Tbsp olive oil
Salt and fresh ground pepper to taste
Parmesan cheese
Panko or regular breadcrumbs
Paprika
Heat oven to 375° F.
Rinse fish in water; pat dry with paper towels and set aside.
Melt butter in a small saucepan.
Add garlic and olive oil, stirring until well mixed.
Spray a small oven-safe glass dish with cooking spray.
Sprinkle both sides of fish with salt and pepper and lay fish into prepared dish.
Pour garlic butter mixture over fish.
Sprinkle fish with the cheese and breadcrumbs.
Bake for 15-20 minutes, or until fish flakes easily.
Garnish fish with paprika and serve.
I serve this with rice and pour the garlic butter mixture over the top of the rice. And share a bottle of a rosé from Provence or a crisp white wine.
– Steve Bunten
