Stop Blogging and Cook

DAILY POST MAR 14th:  COLOR & TEXTURE PRIMER

GLUTEN-FREE

S H O P

FISH COUNTER
Fish fillet:  flounder, monkfish, trout, bluefish, snapper or most any type of fresh white fish.

GROCERY
Butter
Cornmeal
Capers

GREEN MARKET
Lemon

T I M I N G

PREHEAT OVEN: 350ºF
SERVES 1
BAKING TIME: 20-35 min, depending upon size & thickness of fillet

C O O K  /  P R E P A R E

INGREDIENTS
1/3 lb fish fillet per serving
2 TBSP butter
2 TBSP cornmeal
8-12 capers
Lemon juice

COOKING/PREPARATION

1. Melt butter in baking dish.
2. Coat fish fillet in corn meal.
3. Place fillet in baking dish skin side down & bake in preheated oven.  Baste fillet w/butter after 15 min.  Place capers on top of fillet.  Continue baking until opaque throughout.  If in doubt, take from oven & cut open rather than risk overcooking.

S E R V E

Place on plate and sprinkle w/fresh lemon juice.  Serve with forbidden rice or Baked Sweet Potato & vegetable.

W O R K P L A C E   L U N C H

Leftover fish isn’t so good; reheating tends to make it tough.