When I was pigtailed, grubby-faced little girl I ate fish every week. Albeit the fish was slathered with tartar sauce and crammed between two golden, far-too perfect buns.
On Wednesday nights my parents spoiled us by bringing home a steaming, grease-stained bag of McDonald’s. Now, when you are one of eight kids and seldom eat out, McDonald’s is quite the treat. Fillet-o-fish was my sandwich of choice, of course. Or perhaps my parents figured that was the most vitamin-present option of the bunch.
Something tells me they might have been right. Slim pickin’s.
With my pigtail days behind me (I still proudly wear that grubby face – with two kids, I’ve earned it.), I’ve likewise graduated my fish preferences.
Now, don’t mistake me. A little sophistication does not have to equate to more work. Well, if McDonald’s is on the other side of the scale I suppose nothing will be quite as easy. You gotta have a little sweat equity, right?
But the taste will be far superior. And don’t even get me started on the nutrition!
The trick to winning the flavor is the compound lemon-thyme butter. In addition to lemon and thyme it’s loaded with garlic and a few pinches of Old Bay Seasoning.
And don’t even think about throwing away any leftover compound butter! Throw it on a warm steak or chicken breast and it will definitely earn its keep.
So simple and so good.
The tightly sealed parchment pouch locks it all in like a toddler during nap time.
After 15 minutes in the oven it’s ready to be cracked open and its worth proved on your palate.
I gladly bid farewell to those Fillet-o-Fish days.