BLE -Friendly; Low carb; Low sodium
Each family has a different way of dealing with meal time, sometimes chaos rules and for others it’s by the book with no substitutions! Whatever it may be, you still need to buy groceries and set up some sort of menu. In our home it tends to be a bit more structured than most, but that doesn’t mean we can’t shake things up.
Case in point, the other day I was looking at the menu and thinking to myself…
Self, do you really want to have lentil stew tonight? I mean, you do like lentil stew, but do you like it tonight? That and trying to get our six year old to eat lentil stew is, well, not very fun. We decided to bear left, and deviate from the menu (this is really rare!).
So off to the store I go, not a clue as to what we will have for dinner that night.
I always hit the produce department first, that usually dictates where the rest of the meal will go. In front of me were (almost) every color of the rainbow, vibrant oranges and reds, deep purple and green. It all looked good, but what sounds good to eat and what looks good don’t always intersect. I decided on an eggplant puree as the base, but thought that might be a little bland on it’s own…then viola! Roasted eggplant and red bell pepper puree, that’ll pop on the plate.
Now, typically I would serve that with some lamb, or maybe grilled chicken skewers. But tonight I’m feeling a bit fishy, err, in the mood for fish. The Dover sole looked very fresh, and it’s mild flavor works well with my veggies, but the shrimp looked mighty good too. Then it struck me like a rumbling tummy near dinner time: Dover sole stuffed with shrimp served on a eggplant and roasted red pepper puree. Oh this is gonna be good, let’s get started!
- 1 Pound Dover sole (or any boneless skinless flat fish)
- 1/2 pound raw peeled deviend shrimp
- 1 tsp lemon zest
- 1 garlic clove grated
- 1 . tbls chopped parsley
- 1/2 tsp olive oil
- cooking spray
- salt and pepper to taste
- 1 Medium eggplant
- 1 Large red bell pepper
- 1 clove garlic, skin left on
- cooking spray
- 1 tbsp Tahini (any nut butter will work)
- 1 tbsp olive oil
- Salt and pepper to taste
Preheat oven to 450 F, place the eggplant and pepper on a parchment lined baking pan, pierce the eggplant with the tip of your knife, lightly spray both with cooking spray. Once preheated place the veggies in the oven and set a timer for 30 minutes.
Meanwhile, chop shrimp into small pieces (abut 1/2 inch) and place in mixing bowl, add lemon zest, garlic, S&P, olive oil and parsley to bowl. Mix gently to incorporate, but don’t smash. Set aside in fridge while you deal with the fish, this allows for the flavors to get to know each other a bit before they head into the fire. Place fish on clean cutting board and lightly spray with cooking spray, sprinkle with S&P, turn over and repeat process. Starting at the thick end of the filet, place equal amounts of the shrimp on each filet. Roll the filet up, using a toothpick or two to hold them together and place standing up in a baking dish, once you have finished, cover and place back in the fridge.
When the timer for your veggies goes off, rotate the veg and place unpeeled garlic clove on pan and back into the oven for another 15 minutes. When finished, the eggplant should be very tender, the pepper somewhat charred and the garlic soft. Turn down oven to 400, this is for the fish. Put all three in to a bowl and cover for 15 minutes, then peel everything and discard pepper seeds. Toss everything into a food processor (or blender) with tahini, olive oil and S&P, blend until smooth. The puree will be a lovely color, be sure to taste and see if it needs any more salt or pepper.
Place the fish in the oven and cook for about 20 minutes, it will be finished when the shrimp is pink and the fish is firm and flaky. Using a large spoon, ladle and spread the puree on the plate, place stuffed fish roll in the middle standing straight up. I like to garnish with fresh parsley and some lemon zest. A fun addition to this meal is black rice, we recently tried it and were surprised by the flavor and texture.
So in the end we loosened up the grip on meal time, and found a delicious new dish to try. One I hope you will try too, as Jacques always says “Happy cooking!”
Oh and if you thought our six year old ate the dinner…I grabbed chicken and jojo’s from the deli, because kids will be kids 😉