I whip this up on nights when I don’t feel like going out but want something special. I often make it for my husband and me (with some left over for my beloved Teddy); or for a crowd adding more fish, veggies and pasta. As with all the things I make; this recipe is versatile. Sometimes the pasta seems like too much food so I just steam up some clams. Sometimes when I find fresh raw oysters I do that instead. I always make veggies of some sort usually adding mushrooms because of their ability to absorb whatever flavoring I am adding. And of course there is fish. Remember my rule: Selecting a Fresh Fish . I never enter the fish market with a fish in mind: I choose the freshest and work around it. The below is using salmon because that was the freshest last week. The use of lemon, rosemary and extra virgin olive oil is pretty interchangeable so it works with most fish. I love making this dish when I am distracted or stressed out because it relaxes me. Enjoy making it and enjoy eating it!
Saturday Night Fish Diner
Equipment
- 1 stock pot
- 1 skillet
- 1 Dutch Oven
- 1 small cookie sheet
Ingredients
Pasta
- Water (to fill stock pot)
- 2 dashes of salt
- 1/2 lb pasta (use 1 lb for 4 people))
Sautéed Vegetables:
- 2-3 tbsp extra virgin olive oil (or more to taste)
- 1/2 red onion or 4 green onions (avoid yellow or white onions as they are too strong)
- 1 8oz package of portobello or regular mushrooms (see picture below)
- 1 1 large zucchini (or 1 yellow and 1 green small zucchini)
- salt to taste
- black pepper or red pepper flakes to taste
Fish
- 2 portions fish (about 1 lb, adjust based on appetite)
- 2-3 tbsp extra virgin olive oil (to coat top and bottom to prevent burning)
- fresh rosemary to taste (start with 1 tbsp)
- 1 tbsp lemon juice (adjust to taste)
- salt and pepper to taste (start with 2-3 dashes, you can add more later)
- 1/2 lemon, sliced
Clams
- 2 cloves garlic, minced
- 3-4 tbsp extra virgin olive oil (this recipe really needs good quality oil)
- 3-4 tbsp Italian parsley, chopped (can add more to taste)
- 3 tbsp fresh basil, chopped
- 2 tbsp fresh cilantro (optional, not everybody likes cilantro)
- 2 tbsp other fresh herb such as tragon or oregano (or 1 tbsp dried oregano)
- salt pepper to taste
- ALTERNATE: can use Knorr (chicken or vegetable) bouillon cube insted of salt (this will add more of a broth flavor)
- 1 lb fresh clams (If you are making the fish too; make sure you have 4 -5 clams per person)
- 1-1 1/2 cups dry white wine
- 1/2 cup water, optional if needed (I usually don't need)
Instructions
Pasta Preparation
- Fill a stock pot ¾ full with water and add salt. Heat over medium heat but don’t boil yet. Bring to a boil only when clams are almost ready, or prepare the pasta ahead of time, drain, and keep warm.
Sautéed Vegetables:
- Heat olive oil in a skillet over medium heat. Add onions and cook for 2-3 minutes.
- Add mushrooms and zucchini (or other vegetables), season with salt, pepper, or red pepper flakes. Cook until tender, adding more oil if necessary. Cover and set aside.
Fish Preparation
- Preheat the oven to 350 degrees. Wash and pat dry the fish with a very clean towel or a paper towel.
- Generously coat the fish; top, bottom and sides with olive oil. Rip the rosemary in half to release the flavor and place on top of the fish. Add lemon juice, salt and pepper on top.
- Bake for 10-15 minutes, checking after 10 minutes. Cooked fish should flake easily but remain juicy. Let it rest for 10 minutes.
Steamed Fresh Clams
- Place olive oil, garlic, bouillon if using into Dutch oven at medium-low heat. Sauté for 2-3 minutes. If using boullion add a little water after 1 minute. Sauté for 2-4 minutes.
- Add parsley, basil, and optional herbs. Add clams and wine. Cook for 5-7 minutes, or until clams open. Discard any that remain closed.
Plating
- Serve the fish and vegetables on plates or in separate bowls. Spoon the clam juice over the dish and garnish with parsley and lemon if desired.
Notes
- You can make just the pasta or fish if you’re not too hungry.
- If you are worried about smelling up your house; you can opt to look your fish on the grill (outside). If you do so, place it on heavy-duty aluminum foil to avoid a mess.
