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Summer Flavors Go Swimmingly With Fish And Cheese!

July 8, 2011

Garden Fish Fillet

Garden Fish Fillet

It’s once again time to enjoy healthy, garden-fresh fruits and vegetables. Here are a couple of deliciously simple recipes that invite you to do just that.

Whether you choose Roasted Salmon With Cucumber Radish Relish or Fish Fillet From The Garden, each artfully balances the distinctive tastes and textures that fish, cheese and fresh garden produce bring to the table. A mellow nutty cheese like Jarlsberg perfectly complements the delicate sweetness of grapes and carrots.  It can also handle the big flavor of roasted salmon, too. Best of all, either recipe is perfect whether it’s a romantic dinner for two or to feed an intimate gathering of family or friends simply by doubling the ingredients!

FISH FILLET FROM THE GARDEN

(Serves 2, 4 or 6)

2, 4 or 6 4-ounce pieces boneless fish fillet (flounder, tilapia or catfish)
2, 4 or 6 tablespoons chopped fresh herbs (dill, tarragon, chives, parsley)
1, 2 or 3 cups shredded carrots
½, 1 or 1-1/2 cups halved seedless green grapes
½, 1 or 1-1/2 cups shredded Jarlsberg cheese (or light version)
2, 4 or 6 lemon slices

Preheat oven to 425F.

Generously coat an ovenproof baking dish or deep frying pan with extra virgin olive oil and arrange fillet pieces so they don’t overlap.

Mix herbs, carrots, grapes and cheese.  Divide mixture into equal mounds (about ¾ cup to cover each fillet).  Finish each fillet with a lemon slice, cover tightly with foil and bake 20 minutes.  Still covered, let stand 5 minutes.

If desired, drizzle each serving with lemon juice, first quality extra virgin olive oil and a few grindings of fresh pepper.  Serve with steamed asparagus and red potatoes.

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