at home with ann

This recipe was kind of, sort of, inspired by Tyler Florence.  In the midst of one of the many feeding sessions during the day, I turned on Food Network.  Tyler's Ultimate was on, he was making a roasted salmon over ratatouille, and it looked delicious.  It used to be that Colin would ignore the TV when he was eating, because, you know, eating is his favorite; but now he'll fling himself back to look around and smile at me.  This is adorable, and all well and good, but I'd really rather he focus on the task at hand, so my TV watching might need to be put on hold.  We just had salmon, and while I'm happy to eat it every week, I thought it would be good to try something a little different, so I picked up some haddock.  The summer squash and herbs were from the CSA, and they were fresh and delicious.  The Saucy Squash is really just a tomato sauce with summer squash, zucchini, tomatoes and basil.  I'm using the leftovers to make french bread pizz...

I have had an inexplicable craving for fried fish lately.  After a near miss almost buying fish sticks (I know, terrible) at the market, I knew it was time to take matters into my own hands.  For me, when I want fried seafood, I often enjoy the first few bites and get sick of it quickly.  Not so with this.  Oven crisped fish (or chicken for that matter) uses a simple egg wash and bread crumb crust. Very straightforward, easier than anything involving frying, and healthier.  Oven Crisped Fish Serves 2 1/2 pound firm, white fish (I used wild haddock, but cod or tilapia would work as well) 1 egg and 1 Tablespoon milk, whisked together 3/4-1 cup panko breadcrumbs (eyeball it) 1 teaspoon Old Bay seasoning Preheat oven to 400 degrees. Spray a baking sheet with baking spray. I used a layer of foil, as well. In a shallow dish, combine the milk and egg. In another dish, mix together the breadcrumbs and Old Bay. Pat the fish dry with a paper towel. ...