Barramundi with Lemon Butter and Zucchini with Cannelini Beans
I almost never make fish. I used to LOVE seafood of all kinds! And then 6 years ago when my gallbladder decided to call it quits, there were several foods that almost literally overnight suddenly sounded DISGUSTING. Sadly, seafood was one of them, fish in particular. I have slowly worked it back into my diet and so far so good, but it has taken a long time! (Salmon still sounds gross, blech.) Oddly enough though, sushi never grossed me out. I can’t explain it at all! Jarrod loves fish though, and has been sad that I don’t fix it as much as I used to. A few weeks ago I bought some Barramundi in my weekly grocery order. Barramundi is a flaky white fish, also known as Asian sea bass, and it one of the more sustainable fishes out there right now. We had never had it before, but it was pretty good! The texture was pretty close to tilapia or maybe even catfish.
We are huge Jacques Pepin fans here. He’s a legend, if you have never watched him, the shows from PBS when he cooked with Julia Child are my favorites, but he’s got lots of other shows out there. Watching him make an omelette or cut up garlic is mesmerizing! Lots of his recipes are so simple, they just make good use of the food itself without getting fancy. This is one of them! His recipe is for flounder, but I think any white, flaky fish will work just fine. I had to make sure to have everything else ready, because it literally took five minutes to season, batter, and cook the fish! And it was DELICIOUS!
For our side dish, this was another no-recipe-me-making-it-up thing. I had zucchini that needed to be used up, and while I was searching for fish recipes, I saw something else that used beans in the fish dish, and I thought it sounded good. I sauteed the zucchini in olive oil, added S&P, some minced garlic, and once the zucchini was browned, I added in a can of drained, rinsed cannelini beans, hit it with some lemon juice, and garnished with some fresh chopped basil. I LOVE that it’s fresh herb time! This was a very springy, light, yet tasty and filling dinner! Okay, okay I guess I have to start making more fish…
Cheers! ~ Jen
