Golden fish with asparagus

Fish and asparagusAfter my yoga class, we needed a dinner that wouldn’t take hours to get on the table. The best measure? In the time it took to sip one gin and tonic, dinner was served.

I whipped up a green salad; everything was washed and ready for chopping. Besides Romaine lettuce, we had slices of red Anjou pear, hazelnuts, green onions and tomato. No big time consumer there. Then I snapped asparagus and placed them on a cookie sheet with extra virgin olive oil and sea salt, ready for broiling.

The centerpiece for the dinner was black cod with a little butter, lemon and capers drizzled around the sides. As we heated olive oil in the pan, we dredged the fish in flour, then in beaten egg and then in panko. We quickly fried the fish in olive oil, and when it was just right — all golden outside, moist and flavorful inside — we plated it and arranged the broiled asparagus around the edges. It took no time to melt little butter, throw in some capers and add lemon juice to the pan, heating gently before pouring the sauce over the fish.

That’s it. Nothing fancy, nothing too complicated, but delicious and satisfying.



Janet Cleaveland

Janet Cleaveland

What happens when a retired journalist spends a lot more time in the kitchen than in past years? She tries new dishes and jumps at the chance to write a blog about food, family and good times. My kids are grown now, but I'll be looking back at how they learned to cook, what recipes my husband (the Intrepid One) and I are experimenting with, and how food and conversation make for happy times in the kitchen. I worked for The Columbian for 15 years as a copy editor and another 10 elsewhere, though I didn't start out as a journalist. I thought I wanted to teach English literature. My husband grew up in Clark County, and I've lived here since 1983. My kids have grown and left home. Like my husband of 52 years, our adopted chocolate Lab would never pass up a chance for a tasty meal.

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