In order of thickness, we like Cod, followed by Haddock, followed by Pollock. Whichever one is on sale and looking good at the supermarket, is the one we will get and have for dinner. This week that happened to be Pollock.
I cut the thickest pieces of the fillet to use in my aluminum foil pouches. We layered blanched green beans on the bottom, followed by the fish, then thin slices of green pepper, onion and topped with some fresh parsley. Each layer had a dosing of salt and pepper. Everything was wrapped in aluminum foil and baked in the oven at 400 degrees until it was all cooked through, about 20/25 minutes.
For the spaghetti squash, I cut it in half, scooped out the seeds, placed flesh side down in a casserole dish and baked until the flesh was fork tender, about 40 minutes.
I sauteed a clove of garlic, two diced tomatoes and a small diced onion in a tablespoon of olive oil until the tomatoes broke down to a sauce. I added salt, pepper and more fresh parsley. Once the squash had cooled down, I scraped the flesh out with a fork and tossed it all into the saute pan with the tomatoes, sprinkled with a tablespoon of Parmesan cheese and cooked until everything was heated through.
This whole endeavor was a sort of we have a little of this and a little of that lying around, what can we make for dinner tonight? Here's the end result.
I cut the thickest pieces of the fillet to use in my aluminum foil pouches. We layered blanched green beans on the bottom, followed by the fish, then thin slices of green pepper, onion and topped with some fresh parsley. Each layer had a dosing of salt and pepper. Everything was wrapped in aluminum foil and baked in the oven at 400 degrees until it was all cooked through, about 20/25 minutes.
For the spaghetti squash, I cut it in half, scooped out the seeds, placed flesh side down in a casserole dish and baked until the flesh was fork tender, about 40 minutes.
I sauteed a clove of garlic, two diced tomatoes and a small diced onion in a tablespoon of olive oil until the tomatoes broke down to a sauce. I added salt, pepper and more fresh parsley. Once the squash had cooled down, I scraped the flesh out with a fork and tossed it all into the saute pan with the tomatoes, sprinkled with a tablespoon of Parmesan cheese and cooked until everything was heated through.
This whole endeavor was a sort of we have a little of this and a little of that lying around, what can we make for dinner tonight? Here's the end result.
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