Josh Cooks

Fresh fish this time, not frozen. I’ll say this took twice as long to cook as I expected, but it was also pretty good/worth it.

I just put a layer of asparagus (with some chopped onion, capers, green onion [obviously I was playing around], garlic, olive oil, and seasoning) in a pan and put the fish filets on top. On the filets I put some basil leaves, thyme, lemon juice, and some butter (because I am a glutton a lot of the time). Baked at 375 until the fish is opaque all the way through.

Then I poured the juices into a saucepan and reduced them, adding lemon zest, some fish sauce for umami, minced garlic, more lemon juice, and some chicken stock. It was too salty, so I added sugar and butter and it got more in line with what I wanted.

I made three filets, planning to save two. I ate all of it.

I wanted to make a white wine sauce but I drank all the wine I had yesterday.