Monday, January 22, 2007

le poisson le poisson how i love ze poisson




Alexis: Last night I made baked cod with olives, skillet potatoes and asparagus last night. Another easy dinner - place the fish in a baking dish and add about a cup of dry white wine. Drizzle with olive oil and season with salt and pepper. Take some fresh sprigs of rosemary, thinly sliced garlic and pitted green olives and scatter them on top of the fish. Bake for about 15 mins. To make the potatoes, just slice some red creamer potatoes thinly and cook in a pan w/ some olive oil. Season with salt and pepper, then place on some paper towels to soak up the excess oil. I made the asparagus like I made the green beans last time - lemon, butter, salt and pepper.

And for dessert, dark chocolate ice cream with cinnamon and chile.


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