Proud Italian Cook

I try to make fish at least once a week, it’s quick, healthy and light. This fast preparation is great for mid week, it couldn’t be easier to make, and you’ll love the simple flavor combinations. Make sure you use fillets about 1/2 inch thick, you could use sole, flounder, tilapia, or as in this case I used a pacific cod.

Spread one side of each fillet with a generous amount of basil pesto. Sprinkle each with shredded carrot. Roll up starting on the short side. Secure with toothpicks. Place seam side down in a baking dish. Toss together plain panko bread crumbs, grated lemon peel, finely minced garlic, salt and pepper, and brown until crispy in a small saute pan that was drizzled with olive oil. Sprinkle crumb mixture on top of fish rolls and another quick drizzle of olive oil. Bake 375F oven for 20 to 25 minutes or till fish flakes easily with a fork.

This can be served along with rice, a pasta with lemon sauce, or just a nice green salad.

Now that you have dinner covered, how about a Pear, Apple and Fig Clafoutis for dessert? Simple to put together because the batter is made with your food processor, takes seconds to whizz up!

A clafoutis is basically a custard rustic style baked dessert that traditionally has cherries in it, but really any fruit or berry will do, I even put a few dried figs in mine and that worked well also.

In food processor add; 1/2 cup flour, 1/2 cupsugar, 3T of ground almonds, a pinch of salt, 4 eggs, 1 1/2 cups of milk, (not skim) 1T vanilla, grated orange and lemon zest. Whizz everything together, then set bowl in frig while you’re cutting up some peeled and thinly sliced fruit of your choice, or whole berries.

Lightly butter a medium sized cast iron pan or bakewear of your choice. Pour 1/4 inch layer of batter in pan and place in a 350F oven until the batter sets. Pull out of oven, then layer all your fruit on top of that and pour remaining batter all over. Bake around 40 to 45 minutes. Dust with powdered sugar and serve immediately!

Enjoy and Buon Appetito!