Keep it delicious by pairing simple fishes with great strong flavors like tomato, garlic, mustard, and Parmesan cheese.
Keeping dinners interesting, delicious and nutritious during the nine-day period leading up to Tisha B’Av when we don’t eat meat can be challenging. Readers often tell me that they are tired of the same pasta and fish dishes. I keep fish on the menu to make sure everyone gets lots of protein and I keep it delicious by pairing simple and inexpensive fishes with great strong flavors like tomato, garlic, mustard, and Parmesan cheese. These three fish recipes are easy to make and big hits whenever I serve them.
Garlic and Sundried Tomato Baked Salmon
It’s hard to find fish dishes that are both pretty to serve, make ahead friendly, and pleasing to all. This salmon dish wins on all fronts. It can easily be made a day or two in advance, its full of rich flavors like garlic and tomato, and looks elegant enough to serve company. Garlic and Sundried tomato salmon is a winner in my kitchen.
Creamy Roasted Mustard Glazed Flounder
Tender flounder fillets baked in a rich and tangy crème fraiche mustard sauce.
Homemade Crème fraîche
A simple, tangy, and rich DIY French-style cultured cream.
Lemon Parmesan Baked Sole
A light and flaky sole topped with a nutty parmesan-walnut crust and finished with a zesty lemon caper butter.
