Archives for December 2019

Lemon, Garlic, and Herb Sea Bass

December 3, 2019~ Main

By now, you’ve hopefully made a few of my recipes and have faith that I wouldn’t post something I haven’t tried and loved, right?? Okay good, because this recipe is going to require a little faith. I know there will be the fish purists out there that think putting a dairy mixture on top of a perfectly good fish like sea bass is a travesty, but then I guess this recipe isn’t for you. I’m not a fish person. To be honest, it kinda grosses me out to make fish at home. And it’s not something I can say I truly love to eat. This recipe is the only exception. I will gladly make this at home, and not only that, but I even crave it! So just trust me when I say, it’s good. It’s really, really good.

Start by putting the fish on a baking pan. You can line it with parchment paper so it’s easier to scrape off, unless you like a good challenge like me. I ask for fillets from the tail end of the fish so that they are wider and thinner for a 4-5 ounce portion. When I’ve used thicker pieces of fish for this recipe, a 4-5 ounce portion is too skinny and it topples over. I’m glad I can make mistakes so you don’t have to.

Next, mix the yogurt mixture and top the fish with it, spreading it out evenly over the top.

Combine the panko with the olive oil to coat the panko breadcrumbs well. Spoon them on top of the yogurt mixture and gently press them into the yogurt mixture so they stick better.

Bake at 400 for about 15 minutes or so, until the fish is cooked through.

Lemon, Garlic, and Herb Sea Bass

Author: Sarah

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Ingredients

Scale

4 Chilean Sea Bass fillets (4–5 ounces each)

1 Tbsp olive oil

1 cup whole wheat panko

1/3 cup full-fat Greek yogurt

3 Tbsp parmesan cheese, grated

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

2–3 garlic cloves, finely minced

1 large lemon, zested (not juiced)

3/4 tsp sea salt

1/2 tsp paprika

1/4 tsp black pepper

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Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a bowl, combine the panko and olive oil. In another bowl, combine the greek yogurt, herbs, garlic, lemon zest, spices, and Parmesan.

Place the sea bass fillets on the parchment paper lined baking sheet. Top with the yogurt mixture, to evenly coat the top. Spoon the panko mixture over the top, gently pressing into the yogurt mixutre.

Bake until the fish is cooked, about 15 minutes, depending on the thickness of the fish. Serve with a squeeze of lemon juice, if desired.

Notes

I find that thinner fillets of sea bass work best for this recipe (towards the tail end of the fish) so that they don’t topple over during baking.

Prawn Saganaki

December 2, 2019~ Main, The Platefull Blog

This recipe has been in my Winter rotation for years. It’s healthy, easy to make, and a perfect warm comfort meal on cold days. I’ve been making this for almost 10 years now on a regular basis in the Winter and we still aren’t sick of it! Which says a lot, because there aren’t a ton of recipes that I remake. I love to try new things, so the things I remake consistently are truly loved in this house! I serve this recipe with sliced crusty bread and a simple salad, like Apple Kale Salad.

Prawn Saganaki

Author: Sarah

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Ingredients

Scale

1 lb raw shrimp, peeled and deveined

1 red onion, halved and thinly sliced

3 cloves garlic, minced

2 Tbsp tomato paste

1/2 cup white wine

1 15-oz can diced tomatoes

4 oz feta block, crumbled into large pieces (1/2 feta block)

2 Tbsp fresh parsley, chopped

1 Tbsp olive oil

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Instructions

Preheat the oven to 350 degrees. Heat the oil over medium heat in an oven safe pan. Add the onions to the pan and cook, stirring for about 3 minutes until soft. Add the garlic and cook for 1 more minute. Add the tomato paste and cook, stirring, for 1 minute. Add the wine and let simmer for a couple minutes, until reduced by half. Then add the diced tomatoes and let simmer for 5 minutes or until slightly thickened. Lay the shrimp on top of the tomato mixture and crumble the feta into large pieces in the middle. Bake for 10 minutes until the shrimp is cooked. When it comes out of the oven, sprinkle with fresh chopped parsley. Serve with crusty bread for dipping.

Butternut Squash, Sausage, and Kale Lasagna

December 1, 2019~ Main, The Platefull Blog

This is a longtime Winter favorite of mine. It’s delicious, hearty, and comforting. It does take some work to make, but it’s totally worth it! Use my Italian Sausage (I keep it on hand in the freezer) to speed things up a little. It really is the perfect Winter weekend meal!

Start by chopping the kale and dicing the butternut squash (or save yourself some time and buy pre-cut butternut squash). Place the butternut squash in a baking dish, cover with plastic wrap, pierce the plastic wrap a few times, and microwave for 5 minutes.

Once the squash is cooked, add it and the kale to a large bowl. Wipe the dish that you cooked the squash in dry. Next, brown the sausage (if you had pre-cooked sausage in the freezer, just make sure it is fully thawed).

While the sausage is browning, you can make the sauce. Start by heating the oil in a saucepan and cooking the garlic for about 1 minute. Combine the flour and 1/2 cup of milk in a bowl and whisk, then add the milk mixture to the pan with the garlic. Whisk in the remaining milk and bring to a boil over medium high heat, whisking frequently. Once the sauce has thickened, remove from the heat and stir in 1 ounce of the Gruyere cheese and the parmesan cheese, salt and pepper.

Spray the baking dish with cooking spray and spread 1/3 cup of the cheese sauce over the bottom of the dish.

On top of the cheese sauce, layer 2 no boil noodles. Top with half of the veggie mixture and 1/2 of the sausage. Then pour on 2/3 cup of the remaining cheese sauce.

Add 2 more no boil noodles, the remaining veggie mixture and sausage, and another 2/3 cup cheese sauce. Top with the remaining 2 no boil noodles, then the remaining cheese sauce.

Cover with foil and bake at 450 for 15 minutes, then remove the foil and sprinkle with the remaining Gruyere cheese and pecans (don’t skip the pecans – trust me on this one!). Bake uncovered for 10 more minutes.

Butternut Squash, Sausage, and Kale Lasagna

Author: Sarah

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Ingredients

Scale

6 no boil lasagna noodles

1/4 cup water

1 12-ounce package prechopped butternut squash

3 cups chopped kale

1 lb cooked Italian sausage

1 Tbsp olive oil

1 1/2 Tbsp minced garlic

1/4 cup flour

2 3/4 cup milk, divided

2 ounces shredded Gruyere cheese, divided

1 ounce Parmesan cheese, grated

1/2 tsp salt

1/4 tsp black pepper

cooking spray

3 Tbsp chopped pecans

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Instructions

Preheat the oven to 450 degrees. Place the butternut squash in an 8×8 baking dish. Pour in the water, cover with plastic wrap, and pierce the plastic wrap 3 times to vent. Microwave for 5 minutes or until the butternut squash is tender, then drain. Place the chopped kale in a large bowl and add the butternut squash. Wipe out the 8×8 baking dish, spray with cooking spray, and set aside.

While the butternut squash is cooking, brown the Italian sausage in a skillet (if you are using precooked Italian sausage, just make sure it is fully thawed).

Heat the oil in a small saucepan over medium heat. Add the garlic and cook, stirring, for about 1 minute. In a bowl, whisk together the flour and 1/2 cup of the milk, then add to the saucepan with the garlic. Whisk in the remaining milk and continue whisking until smooth. Bring the mixture to a boil, whisking frequently, until thickened. Remove from the heat and stir in 1 ounce of gruyere cheese, the parmesan cheese, salt, and pepper. Continue stirring until the cheese is melted and the sauce is smooth.

Pour 1/3 cup of the cheese sauce into the bottom of the 8×8 baking dish. Spread evenly over the bottom of the dish. Layer 2 no boil noodles on top of the sauce. Then layer half of the veggie mixture. Then layer half of the sausage. Top with 2/3 cup of the cheese sauce. Then layer 2 no boil noodles, then the remaining half of the veggie mixture, then the remaining half of the Italian Sausage. Top with 2/3 cup of the cheese sauce, then 2 more no boil noodles. Pour the remaining cheese sauce over the top of the last layer of noodles. Cover with foil and bake at 450 for 15 minutes.

Remove the foil and sprinkle with chopped pecans and remaining Gruyere. Return to the oven and bake for another 10 minutes, until bubbly.