What's for Dinner? Copy Cat
I don't always plan what I am going to make for dinner in advance, sometimes I choose on the fly. I browse food blogs in the a.m. and say "hey, that looks good", then shop for my ingredients that day if I have time.
This week I have fresh caught fish from my brother-in-law John and his uncle Jerry, and I needed a quick idea for the nice sea bass filets.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvUjTeSkiU0MW4VKXw96GMjZxth5-A-sTIlHtx9sOVK0Ik-sBQywd6FR32uwxGflreKV8GD-khRmFJqLMnQS5EsuuJ8CFVlz2S0kZCZmJ73g_vEa0Cm-vD_daBXZOPLKwqjo_b9vL284/s400/john+fish.jpg)
Marie's fresh herb crusted fish it was going to be, along with her zucchini gratin.
I didn't even need to shop for any of the ingredients! It's all right here in the garden, and the fish caught fresh from the Atlantic!
Copy Cat Dinner:
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Zucchini Gratin (much easier than the fiasco I made last year from Sunday Suppers at Lucques)
3 onions, sliced
olive oil
2 large zucchini, sliced into rounds
basket of cherry tomatoes (not grape tomatoes)
1/2 cup of grated Parmesan or Romano cheese, divided in half
1/2 cup of fresh breadcrumbs, divided in half
fresh basil leaves and kosher salt
Pour olive oil on the bottom of a 12" cast iron skillet.
Layer the onions on the bottom, then top with zucchini. Sprinkle a little kosher salt on top.
Sprinkle 1/4 cup of the cheese on the zucchini, then 1/4 cup of the breadcrumbs.
Drizzle with olive oil.
Scatter the cherry tomatoes around.
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Repeat with another layer of onions, zucchini, cheese, breadcrumbs, oil and tomatoes.
Finish with basil leaves and bake in a 425F oven for about 30 minutes until the skillet is bubbling!
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I put mine under the broiler for a few minutes, because I was growing impatient! Wait about 20 minutes before serving.
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Fabulous!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1IEwzp3BIKtC8Pqgs9I4vJLkwV9WNYUEYmXrf_4ITv7ySx4zCV0TlCwKRd3fitCT1MfSoBTj3_1yEcuxPex4vd-uTeTZvlzUeplDoGV9-3lj9GAFuj0L2ByuREOeHJLQUT3uGzNiCfQ/s400/copy+cat4.jpg)
Marie's Herbed Fish:
Marie used cod, I used sea bass, but any nice firm white fish will do.
Season the fish with kosher salt & pepper and cover with Dijon mustard.
Make a fresh herb mixture with chopped basil, parsley and chives. Add some lemon zest and spread the herb mixture on top of the mustard coated fish.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzmd8X1s34eM9UXcW3iugon46_kiwhFTS5MmoLVZyGNRnKfs4M8gWBvb_aaQ2IEIExk3ue4wZ2Ss1iWIyrEos3q_YgHE7jRecN0Y-RhCIaGsjluZFE6E0kgk0MVJWnwOAUTUQGdLe6_Bk/s400/copy+cat3.jpg)
Bake in an oiled baking dish for 12-18 minutes (depending on the size of the filets) at 425F.
I love these copy cat meals! This is now a permanent menu in my weekly dinner rotation!
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Thanks Marie, John & Uncle Jerry! :>
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Comments
The fish looks pretty good too!
It all looks excellent, so fresh and colorful.
LL