Last night, my little guy requested fish. Never one to ignore a reasonable request form my youngest picky eater, I came up with this. I cooked it in the oven, because it's still cold here, melting notwithstanding. It was easy and good.
BAKED VEGGIE FISH
Thick fish fillets, 4 to 8 ounces per person
2 carrots, peeled
1 medium onion, peeled
2 ribs celery, sliced
1/4 cup (1/4 stick) butter
2 tbsp heavy cream
1 cup milk
1 tbsp cornstarch
1/2 tsp salt
fresh ground pepper to taste
In an ovenproof pan, melt the butter (I used a pyrex baking dish and melted the butter in the microwave). Grate the carrots and onion, mix with the celery, and stir into the melted butter to coat. Slide the veggies aside, and add the fish; scoop the veggies over and beside the fish. Pour the cream over the entire mixture. In a measuring cup, whisk the milk with the cornstarch and salt. Pour evenly over the fish and veggies. Grind plenty of pepper over the top of the fish, and bake at 425F for 15 to 20 minutes, until the fish flakes easily with a fork. Serve with white or wild rice cooked with grated onion, grated carrot, sliced celery and parsley.
My older boys grumble about fish, so they weren't all that wild about this. But my dearly beloved and the "little" boys greatly enjoyed it, so this will grace our table again.
And since I only have one rather blurry picture of this fish, how about a typical picture of everyone's friend, indulging in his favorite activity, meditations!