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Dutch-Oven Simple Fish

December 5, 2011

I realized that I hadn’t shared many seafood one-pot options since I started this endeavor a couple of months ago.  This seems especially silly given that we are currently living right on the ocean.  What’s even worse is that we just discovered an incredible local fish market this weekend and we are moving again in 4 or 5 days.  It just gives us another reason to come back and visit the sunny Gulf coast!

Tonight’s dinner is perfect for those of you looking for a mild seafood dinner that is appealing to all palates, especially children.  By starting with a mild tasting fish fillet and combining it with delicious vegetables and just some light seasoning, you create a meal that is incredibly flavorful and allows the ingredients to speak for themselves.  And it smells amazing!

Dutch-Oven Simple Fish
Yields: 4 Servings

Cooking spray
2 small Russet potatoes (or 5-6 small red potatoes, cut into small cubes)
Kosher salt
Freshly ground pepper
1 pound Fish fillets (Such as snapper, flounder, grouper, or tilapia)
4 Garlic cloves (roughly chopped)
2 tablespoon Unsalted butter
1 teaspoon Fresh lemon juice
6 Mushrooms (thickly sliced)
4 Green onions (optional)
2 cups Carrots (sliced)
2 cups Cauliflower (cut into bite size pieces)
2 cups Broccoli (cut into bite size pieces)

1. Preheat the oven to 450F.
2. Spray the inside of a cast-iron Dutch oven with cooking spray.
3. Spread the potato evenly in the pot and season lightly with salt. Add the fish fillets. Sprinkle with garlic, add salt and pepper to taste, and dot with butter.
4. Squeeze the lemon over the fish and add the mushrooms. Lay the green onions, if using, atop the fish. Add the carrots, cauliflower, and broccoli, and season lightly with salt.
5. Cover and bake for 40-45 minutes, depending on thickness of fish fillets. Serve immediately.

Kate’s Thoughts

As with most of the Dutch-oven dinners, you have a lot of flexibility when it comes to preparing this dinner.  I took a look at what I had in my refrigerator and was able to cater the meal to what I had on hand.  You can choose to incorporate just about any vegetables; some other great options would be sweet potatoes, parsnips, fennel, or yellow onion.

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