Fab fish recipe... and some venting on cooking with kids!

I’m a self-proclaimed “foodie” and can even be a total food snob without even realizing it.   Blame my years as a New York City girl, but I came to know and deeply love good food.  And as any former New Yorker will tell you, once you know great food you can’t “UN-know” it.  I’m also one of those people who loves to cook -- baking especially.  Needless to say kids have complicated all things around cooking!

 

One of my biggest “AHH” complete out of control challenging moments over the last several months has been the following reoccurring scenario:  me trying to whip up dinner amidst nursing sessions, a hyper toddler and/or a toddler-adjusting-to-being-a-big-brother.  I’m sure others can relate but for us, this “sibling adjustment” has often played out with split second moments of Parker playfully – yet -nearly - endangering Chase’s life.  And I’m not exaggerating… as far as head butts, throwing HARD toys, rolling across him… you name it!  This “adjustment” behavior also plays out through a rotation of dramatic “being cold” proclamations (i.e. “I’m COOOOOOOLLLLD!”) or having imaginary and spontaneous injuries.  We’ve heard completely out of the blue “OWWWW… I broke my leg off"… or "OWWWW... my arm (finger, toe, etc.) is BROKEN!!”  In these situations we try to remain “unruffled” yet also acknowledge feelings without allowing the behaviors – applying all our Janet Lansbury and “Siblings Without Rivalry” parenting tactics.   O.M.G…. stressful….yet completely normal, I’m told! L  Did I mention that this dinner prep scenario is all WITH my husband being home!  Never mind the Wonder Women who just effortlessly “wear the baby,” entertain the toddler AND make dinner all at the same time!  I’ve had to accept that for this season of life cooking will never be as relaxing as it once was.  I try to arrive at acceptance of my limitations and gratitude for what is but I still often end up frustrated.   Thankfully Parker has adjusted a TAD more to having Chase around, the baby is getting older (and sturdier!)  and I’ve figured out how to make dinner happen in the midst of life and quarantine chaos. 

 

It’s in those moments when everything feels so OUT of control, that it’s the most difficult for me to connect with God and feel gratitude.  I had no idea the depth to which I struggle with the defect of control (or perceived control!) until having children.  That revelation can be applied to all things of course – not just when cooking!

 

But just when I was cutting myself a break with picking up takeout some and leaning into convenience foods more frequently, my husband’s bloodwork dictated a need to shift my food focus towards more plant based and fish-heavy.  As a result, I’ve been trying to cook more with farro, lentils, barley, beans and fish.  In just a few short months, I’ve prowled Pinterest for recipes and reviews and tried a lot we “won’t” be making again but also some great ones.  I’ve always loved fish but have never cooked it as much as I’d like to or with much variety beyond my usual salmon array.  So when recently pondering what to do with the Turbot fillet I found on sale at Whole Foods, I came across this recipe that looked easy.  Turns out it was a hit with everyone!  I’ve since used it with Cod and plan to keep it in my frequent fish rotation.  It’s insanely easy plus once you’re used to having parsley and lemons in the house (as I now am for much of my cooking!) it’s pretty much just staple ingredients.  If you try it let me know what you think!  AND… if you have any tips other than “just wear the baby!” for cooking with little ones PLEASE please send them my way!  Here’s the Turbot recipe:   

 

Fulton Fish Market Recipe

Baked Dijon Turbot Fillets

INGREDIENTS

·       2- 5 oz. Turbot Fillets

·       4 tablespoons Lemon Juice

·       2 tablespoons Dijon Mustard

·       4 tablespoons Olive Oil

·       4 tablespoons Chopped Fresh Parsley

DIRECTIONS

1.     Preheat oven to 425° Fahrenheit. 

2.     Combine the lemon juice, mustard, olive oil, and parsley in a bowl and mix thoroughly. 

3.     Place fish in an oven-safe dish and top with the lemon mustard mixture.

4.     Bake for 20 minutes or until fish flakes easily with a fork. Here’s what it turned out like - 


https://drive.google.com/uc?export=view&id=1X1ZEy9Rdhth-nP2qOmSmKrGdmqM_eMYu




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