Roasted Recipes

As you may have seen several posts ago, my family went on a deep sea fishing trip and caught some HUGE amberjack...



So I have been coming up with all different kinds of ways to cook all of this delicious fish.

Some people say that amberjack is a little fishy tasting so I came up with several ways to disguise the fishy taste with bold flavors. This recipe is one of them.

I was inspired by Barefoot Contessa's Mustard Roasted Fish and I came up with my own take on this delicious recipe (which I do with almost every recipe I "follow"... what does that say about me?). Anyways, this version is DELICIOUS. You can use this recipe with any kind of fish but I had amberjack in the freezer so that's what I used.

First, you start by seasoning the fish with salt and pepper on either sides.

Next, you make the sauce: (and I don't ever use exact measurements because it really depends on how much fish you're cooking and how much sauce you like)

Sour Cream

Dijon Mustard

Whole Grain Mustard

Shallots (1 or 2)

Isn't this picture appetizing? I was cracking up when I took it..





Mix sauce together.



Spread the sauce all over the fish.



Place the dish in a 400 degree oven and depending on the thickness of the fish it will likely cook about 10-25 minutes. Whatever you do, DO NOT overcook the fish. If you do, you will feel like you're eating rubber. You will know the fish is cooked perfectly when it flakes with a fork.

Ta Dah!! Now how EASY was that? And no one will ever know... Enjoy!



Now for my second "roasted" dish: My Easy Roasted Vegetables. Ina Garten likes to roast vegetables and she's got me hooked. You will thoroughly enjoy eating healthy with this flavorful side dish.

First you start with any kind of vegetables you like to eat. Some that are good for roasting would be: yellow squash, zucchini, tomatoes, eggplant, potatoes, onion, butternut squash, carrots, fennel, broccoli, etc. (And I have roasted all of these and they are delicious!) But today I did yellow squash, zucchini, and tomatoes.

Start by chopping the vegetables in a shape and size you would enjoy eating. But make sure they are all about the same size and thickness because you want them to roast the same.

Place them on a roasting pan. Next, toss them with olive oil, salt and pepper. I like to add other seasonings sometimes, so go crazy and do whatever you want! Some good suggestions are: lemon pepper, seasoned salt, garlic powder, brown sugar for the sweet vegetables, lemon juice, fresh or dried herbs, etc. I say go crazy, but don't add too many seasonings because then you don't get to taste the actual vegetable.

Toss the vegetables in the oil and seasonings and place them in the oven at 425 degrees for about 20-25 min depending on the size and thickness of the vegetable.

And VOILA! You have a healthy, simple, and delicious side dish!

Bon Apetit!