I admit I haven’t been sharing many recipes lately. I’m not sure why because it surely doesn’t mean I haven’t been cooking! But to be honest, I’m getting really tired of my own cooking. There’s something about enjoying a meal that you did not have to prepare that is such a treat – right? I am digressing. I really do enjoy preparing simple summer meals so thought I’d share a couple of my favorites.
I am a huge fan of fish but always shy away from branching out from my typical choice of salmon. This weekend in North Carolina I went out on a limb with mountain trout. It looked so good and fresh – and when in Rome. . . . I’m so happy to report I used one of my favorite ways to prepare and it was a hit.
Next, my all time favorite fun salad for a scorcher day is also one of my favorite simple summer supper recipes. I hope you get some inspiration for your own!
Ture confession. I had never cooked trout before, so I was a little nervous how it would turn out. I’m a huge “winger” in the kitchen – and that’s not always a good thing! While shopping at the farmer’s market I HAD to pick up some wonderful lady finger peas. (These are the same type of peas my daddy would shell for me as a true labor of love because they are so tiny but are my absolute favorite) I decided to use these with some asparagus and colorful grape tomatoes and cook the fish my tried and true way. So, here goes . . .
Trout and Veggies Wrapped in Foil
INGREDIENTS:
- Fish of choice – (I used 2 filleted mountain trout)
- 1/4 cup grape tomatoes
- 1 cup lady finger peas
- 1 bunch asparagus
- Drizzle of Olive oil
- 1/2 teaspoon ground black pepper
- Minced garlic
- Thyme sprigs
- juice from half a lemon
- zest from half a lemon
- 1/4 Cup white wine
DIRECTIONS:
- Preheat oven to 475 F
- Line a baking sheet with aluminium foil. Make sure you cover the surface evenly so the juice from the vegetables and fish won’t spill out while cooking.
- Place fish in the middle of the sheet. Drizzle with olive oil, add pepper and minced garlic (and any other herb you wish)
- Place vegetables all around and on top of fish. (Since the trout were filleted I folded over.)
- Drizzle oil.
- Add salt, pepper, lemon juice, lemon zest and wine over the fish and vegetables.
- Wrap foil well and bake for 30 minutes.
- Remove baking sheet from the oven, open the foil to expose the fish and check for doneness. Depending on the fish, you may need to return to the over. Continue checking until the fish is done around the edges and flakes with a fork.
- I had to cook longer than usual since the fillets were folded and the lady finger peas took longer to cook!
- Sometimes (and this time) I turn on the broiler and cook for 5 minutes for additional browning – just watch closely if you do this!
Sooo good! I hope you try and find it just as simple, light and good!
Next, this is one of my favorite summer salads. It is inspired by The Mediterranean Dish but is a salad I’ve been doing for some time.
Watermelon Feta Salad
- 1/2 watermelon, peeled, cut into cubes
- 1 English cucumber, cubed
- 15 fresh basil leaves, chopped
- 1/2 cup crumbled feta cheese, more to your liking
- 2 tbsp honey
- 2 tbsp lime juice
- 1 to 2 tbsp extra virgin olive oil
- In a small bowl, whisk together the honey, lime juice and olive oil and set aside.
- In a large bowl, combine the watermelon, cucumbers, and fresh herbs.
- Top the watermelon salad with the honey vinaigrette feta cheese and gently toss to combine.
- That’s It! Enjoy!
Now you see why these are two of my favorite simple summer suppers!
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