You know what, though? That's life and you gotta run with it and just have to nut up sometimes--especially when it comes to eating. You may not feel like cooking, but just frickin' do it. You may not even feel like eating, but just frickin'do it.
Rating: 4 (surprising) forks out go 5
Click "Read More" to make this meal without a scowl...that's an ingredient you can leave out.
2 large cod fillets cut into 4 pieces
3 egg whites beaten in a bowl
2 handfuls panko breadcrumbs
2 tablespoons olive oil
1 shallot cut up
1 clove garlic cut up
butter (I don't know, like 2 tablespoons cubed)
1 handful flour
lemon juice to taste
1 1/2 cup dry white wine
dried parsley for garnish
salt and pepper
Heat olive oil in a large skillet over High heat. Season your fish with salt and pepper on both sides. Dip your fish in your egg whites and place one side in a plate with the panko. Press hard. Place the fish, panko side down and sear it a few minutes until it is dark.
Lower the heat to Medium and add the garlic and shallot. Flip the fish over gently and add the butter, wine and lemon juice. Wisk it around the fish and add the flour until the liquid has thickened some.
Remove the fish and plate it. Cover the fish with the sauce and cover/garnish with parsley. Now, just frickin' eat it. (:-D)
No Cheats or Tweaks on this one as I made it up as I went along.
I'm getting better at simply working with what I have in the cupboard and fridge when I throw something together. The key here is to use lemon to taste to your liking (wine too). The flour also gives you control. If the sauce is thinner than you like, add more flour and vice versa with the liquids.
I do apologize for any language* or attitude that may have offended any readers. Truth be told, however, this isn't the CrOOK BOOK and is my blog which is my own forum...so if you have a problem with it you can bite me.
*This had bad language but I am a 35yo that listens when his mom calls and yells at him fir writing bad words. Sorry, ma.
I assure you there will be cheerier, more light-hearted entries soon as it is getting colder and I will be doing more baking which always puts me in a better mood.
This recipe appears in my CrOOK BOOK