Dear Diary-
My dear dear friend and NYC buddy Ker asked for an Orange Roughy recipe... she had some Orange Roughy and Israeli Cous Cous. What is Orange Roughy you may ask? Well Diary it is a firm fish with a mild taste- great for people who don't like strong flavored fish like salmon.
And here is my recipe for my friend Ker and her ANNNNNNNNNNNNNNNDDREEEEEEEW!
2 Orange Roughy Fillets
1/2 sliced red onion
1 tbs of lemon zest
Juice of 1 lemon
One bunch of fresh oregeno
2 tbs of chopped kalamata olives
1/4 cup of feta cheese
1/4 cup sour cream
1 tsp white wine
Israeli Cous Cous
Chicken Stock
White Wine
Cook the Israeli Cous Cous according to package instructions. Use 3/4 of liquid as a chicken stock- the remaining 1/4 use white wine or lemon juice ( added flavor )
Pre heat oven to 400
Place fish on a baking sheet covered with aluminum foil and non stick spray
Season fish on both sides with salt and pepper
Combine the red onion, lemon zest, olives, oregeno, sour cream and white wine.
Spread mixture on the fish and top with crumbled feta cheese
Bake for 10-12 minutes
Serve over the Cous Cous, garnish with lemon wedges and sip on some white wine!
2 comments:
Absolutely fab! The wine in the Israeli cous cous made it taste rich and a little tangy. I used a New Zealand Sav Blanc (thats what I sip on!) and it was perfect. I used vegetable broth (im a veggie!) and it turned out not as greasy as it would have had I used the chicken broth. I made a little addition to everything. I decided to toast some pine nuts and throw them in the cous cous and then used the left over to top the Greek salad i made. The fish was the perfect combination of tangy citrus and creamy sour cream with the red onions and oregano to cut it all. I can't wait to make this again. Andddd- It was SOOOO easy!!! Bravissimo!! Well done Jazzy Jen!
I really do think that using stocks instead of bland water in cous cous really kicks up the tastiness...Glad you liked the fish- and I like the pine nuts idea! Let me know if you want anything else friend!
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