Wednesday, April 16, 2014

Pan Fried Fish with Roasted Veggies

Well I'm back.  I saw where Jamie posted about Dancing with the Stars and I could not take it.  Before we talk food, let me just say my prediction on Bubba Watson winning the Masters was pretty solid.  Second, Jamie's prediction on me coming home a little late from the golf course was solid as well (at least she says so).  Alright, enough about the weekend on to the cooking.
 
We went to Publix on Saturday evening and decided on some Dover sole fish that was on sale.  We bought approx. 3/4 a lb of the fish and on Sunday night it was on.  I decided to go against the healthy way of cooking fish and did a little pan fry of the fish.  Jamie was in charge of the side.  We'll start with the fish.
 
Ingredients:
3/4  lb of Dover sole 
1 cup of flour
1 cup of cornmeal
1 egg, beaten 
2 tablespoons of EVOO
2 tablespoons of diced onion
1 tablespoon of capers
3 tablespoons of white wine
salt and pepper to taste
 
Using a nonstick frying pan, pour a nice coat of EVOO.  Heat the oil over medium heat and make sure it gets nice and hot before adding the fish to the pan. While heating the pan, go ahead and get your ingredients together.  Crack the egg in a bowl, and pour the flour and cornmeal onto a plate and mix together.  Add a little salt and pepper to the flour and cornmeal mixture.  Once the oil is hot, go ahead and dip the fish in the egg.  Then place the fish in the flour/cornmeal mixture and make sure both sides of the fish are coated with the mixture.  Then place the fish in the pan.  I placed 4 small pieces in the pan I was using, but use discretion and do not overcrowd the pan as you want an even browning of the crust. It should take about 5 min to get the nice golden crust on the fish.  Flip the fish and brown the other side.  Once both sides are crisp and golden brown, set the fish on a plate with a paper towel to get rid of the excess oil.  You can also add a little more salt and pepper at this time, if desired. 
 
Next, add the diced onion in the pan.  Let the onion cook for about a minute (until they soften and become translucent) and then add the capers.  Let that cook for another minute and then pour a little white wine into the pan.  Let the wine cook down (about 30 seconds) and then pour the mixture over the fish. 
 
This is the finished product.
 
 
 
For the Side:
2 Red Bell Peppers, sliced
3 Green Bell Peppers, sliced
1 onion, sliced
3 tablespoons of EVOO
1/4 tsp garlic salt
1/4 tsp pepper
 
Preheat oven to 400 degrees.
 
Chop the peppers and onions into nice bite size pieces.  Pour the veggies onto a baking pan and pour the EVOO over the veggies.  Sprinkle the veggies with garlic salt and pepper.  Then using your hands, toss the veggies to make sure all of they are coated.  Then spread the veggies out on the baking pan so they aren't overlapping.  Bake for 20-25 min.
 



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