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.



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:



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.



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!



I put mine under the broiler for a few minutes, because I was growing impatient! Wait about 20 minutes before serving.



Fabulous!



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.



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!



Thanks Marie, John & Uncle Jerry! :>