I have the cheapest quickest easiest healthiest most delicious recipe … Do you want it?
Okay! So my mom used to make this with sole when I was a kid and for a long time it was the only fish I would touch. I had her send me the recipe in college and began using tilapia (you can use almost any light fish out there) because frankly, it was cheaper. Now I just seem to find tilapia more often so I have stuck with it. I buy the tilapia in filets, one for each person I am cooking for, and I generally just make this with sauteed spinach although you can use any side dish you choose. I still have people asking for the recipe.
All you need:
- Fish filets (1 per person usually works)
- Grey Poupon (yup, store brand Dijon mustard works perfectly!)
- Butter (or oil, I have actually been using “I can’t believe it’s not butter,” which I believe is margarine)
- Lemons or lemon juice (preferably both)
I never measured this, I just eyeball it. For two filets I would guess I use about 1/4 cup of the mustard, 1 tablespoon of butter, and 2 tablespoons lemon juice. The original recipe calls for more butter but I cut it down and add more lemon juice. Basically you want a fairly thick consistency so you can coat the fish, but otherwise you can mix this at your own discretion. As with all my recipes, I like a little extra flavor, so I make extra. Mix this all together then brush it on your fish. I coat both sides then pour the rest on top and squeeze a bit more lemon on. The fish should be in a glass cooking pan. Put your oven on high broil and cook the fish about 10-12 minutes, or until it is flaky. Beware; this fish gets cold almost as soon as you remove it from the oven!
Every meal needs wine so I like to pair this with a dry Riesling or a Chardonnay! This time around I used a bag of spinach and sauteed it with a little garlic and oil for a complete meal.
Photo by Laura Leigh
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5 responses so far ↓
1 Not At All Hungry // Jun 3, 2008 at 9:55 pm
While this embarrasingly simple recipe might be tasty, the accompanying photo is extremely unappetizing. The sauce-drowned fish, green on green spinach-plate combo, and chipped plate make the meal look like an eighth grade home economics project.
2 To each their own // Jun 4, 2008 at 9:41 am
Last I checked “simple” doesn’t make anything “embarassing,” but I don’t recommend you make this dish
3 Mali // Jun 4, 2008 at 10:07 am
Hehe… he sounds like Gordon Ramsey, only if Gordon was angry and on the internet, making means comments through the safety of his computer.
We’re not teaching professional chefs here! We’re giving simple, yummy recipes that people in LA would want to and be able to cook.
4 Some guy // Jun 4, 2008 at 10:26 am
Wow. I guess not every blog can be blessed with photoshops of Hannah Montana singing in front of nazi troops or incredible vector drawings about living out of a Hummer.
5 505 Roomie // Jul 1, 2008 at 10:00 am
Excue me. I have had this very dish prepared by miss Laura Leigh, and it’s not only delightful, but WONDERFULLY simple. i’m sure “not at all hungry” would be quite full from shoving his foot in his mouth, if he ever had the pleasure of trying this dish. so there.
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