Well this was the title of Giada’s recent show on the Food Network.  I figured it kind of goes along with how I’ve been feeling about this job stuff… so why not make the dish for dinner!  I did lighten it up.  I only used a portion of the pancetta, and I didn’t cook it in oil.   I also used Tilapia that I had in the freezer instead of Branzino.  I think it was good, but maybe the Branzino would have held up better to the strong lemon & fennel flavors.  Although I liked it, I think I like the fish packets I’ve posted before better (from Melissa D’Arabian).  Also, I made the potatoes but only used a little olive oil to cook them in (only about 2 tsp), and then I made the dressing but simply drizzled a little over it for a bit of flavor.

Life has been rough with the job hunt, but today it’s going to be 80 degrees and sunny, and I have my son home with me.  So I plan on taking him out to the park for a picnic and some fun.  Yesterday I stayed in and caulked the bathtub.  No, I’m not kidding.  You’d know I was doing so by all of the swearing coming from the bathroom.  It was messy, but it’s done and seems much better.  That, and I won’t be leaking water into the unknown abyss of the condo building.

So, when life gives you lemons, make this dish!  Or… find someone whose life gave them vodka, and have a party!  (I owe that quote to Ron White..)

Roasted Branzino with Lemons

recipe courtesy Giada De Laurentiis

2 tsp olive oil
8 oz pancetta, diced into 1/4-inch pieces
oil cooking spray
2 (1 1/2 lb) whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted
Kosher salt and freshly black pepper
2 lemons, zested
1/4 cup roughly chopped fennel fronds
2 tablespoons chopped fresh thyme leaves
2 lemons, thinly sliced
1 medium bulb fennel, thinly sliced
1/2 c white wine
2 tbsp chopped fresh flat-leaf parsley

Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F.

In a small skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes. Drain on paper towels. Set aside.

Lay a piece of heavy-duty foil on a baking sheet. Spray the foil with vegetable oil cooking spray. Lay the fish fillets, skin side down on the foil in a single layer and season with salt and pepper, to taste. In a small bowl, mix together the lemon zest, fennel fronds and thyme. Spoon the mixture over the fish. Arrange the lemon and fennel slices on top of the fish and sprinkle with the cooked pancetta. Pour the wine on top. Lay another piece of foil on top and crimp the edges of both pieces to form a packet. Roast until the flesh is flaky and cooked through, about 25 to 30 minutes. Remove the baking sheet from the oven and let sit for 5 minutes. Carefully remove the top piece of foil. Put the cooked lemon slices and fennel on a platter. Carefully transfer the fish to the platter on top of the fennel and lemon slices. Garnish with parsley and serve.

Fried Smashed Potatoes with Dressing

recipe courtesy Giada De Laurentiis

Potatoes:

2 pounds baby or fingerling potatoes
1/4 cup olive oil, plus extra as needed
3 cloves garlic, peeled and halved

Dressing:

3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 lemons, zested
Kosher salt and freshly ground black pepper

For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.

In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.

For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.

Transfer the potatoes to a serving bowl and serve.

~M