I'm sure I've written before about my parents' cooking abilities. Perhaps that is where Anna and I get our mad skills :) Seriously, though, ever since I was a little girl I remember both my parents sharing the kitchen duties. Perhaps that's why I find it nice when a guy I'm dating is able to cook (thanks, dad, for setting the bar high!).
A few days ago, my dad called me and said he will be emailing me a few photographs of a fish dish he made. Honestly, I was slightly worried. Was he trying to compete with me? Of course not! Today in the morning, I finally received the attached photographs and was so impressed! Not only did the fish look delicious, but the photographs themselves were in focus, sharp, and only needed a bit of cropping.
That's when I decided to have my dad be a pseudo guest blogger! Why pseudo? Because it's actually me writing up this post, but my dad did give me the directions for this Baked Trout with Vegetables dish. Please note that none of the measurements are exact: in my family we just wing it!
trout, scales removed, washed and patted dry
3 garlic cloves, finely minced
ground black pepper
2 tablespoons mayonnaise
potatoes, peeled, cut into chunks
carrots, peeled, cut into chunks
red pepper, core removed, cut into chunks
lemon juice, optional
1. Preheat the oven to 375-400 degrees.
2. Season the fish inside and out with salt. Smear the mayonnaise on the inside of the fish (not only do we Russians love mayonnaise, but it also helps to keep the fish moist).
3. Make 4 slits on each side of the fish (be careful not to go too deep). Combine minced garlic and ground pepper with a little bit of salt and fill the slits with this mixture. If you have any mixture left over, add it to the inside of the fish.
4. Coat a Pyrex rectangular dish or a metal rectangular dish with oil. Place the fish in the middle of the dish.
5. Coat potatoes, carrots and red peppers with oil, salt and pepper and place them in the dish around the fish. [Fish and dish rhyme!]
6. At this point you can sprinkle the entire concoction (my word, not my dad's) with lemon juice.
7. Bake the fish and the vegetables for about 40 minutes until everything is cooked through and the skin of the fish is crisp.
Unfortunately I have not tasted this dish, but be assured that it is quite tasty! My dad said the fish is also good served cold the next day.
This is quite a versatile dish, because you can use whichever vegetables you like. Feel free to also experiment with the spices: add red pepper flakes, dry basil, tarragon, or lemon pepper.
I hope you enjoyed this look into what is cooking at my parents' house! If you would like to be a guest blogger next, please let me know!