Lunch on May 10, 2011 - All American (and a little bit Japanese)

Ok, I'll admit it.  I am officially bored with packing lunches and now find them a chore.  I can't decide if my commitment to chronicle the lunches I pack motivates me to make them better or if it just guilts me into packing something that is halfway photogenic.

When I run out of ideas of what to pack, I go to my old standby: sushi.  It's always a pleaser and is very easy to procure from the market down the street.  I was going there anyway to pick up some fish for dinner (more on that in a minute) and I couldn't resist. 

So, I started with the sushi and built around it.  Though Juju enjoys it, I've never actually sent raw fish to school.  This is California roll made with imitation crab (cooked), avocado, and cucumber.  I am sure Juju will one day turn into a normal toddler and decide that raw fish and seaweed are an absolutely disgusting combination but for now, I am getting as much mileage out of it as I can.

Joining the sushi is half an ear of corn.  We had corn for dinner.  Juju LOVED it and insisted on more.  I told her I had none left even though this piece remained.  I think she will enjoy the surprise in her lunch tomorrow.  I also included some cantaloupe and grapes.

Back to the fish we had for dinner.  It was a really easy recipe and since some of you have told me you have tried other recipes I have posted, here goes.  Sorry there are no pictures.

Tonight we had mustard roasted fish using red snapper.  When I saw that red snapper was on sale at the fish counter I immediately remembered an Ina Garten recipe I've made before for an unusual and delicious meal using only a few ingredients, many of which I already have at home.  I had a really busy day (forgive the cross-promoting/shameless plug here but Milkstars has a new pajama set out called The Nancy, it's been a lot of work but is really exciting!) so I was glad that all I needed to pick up was some creme fraiche (Trader Joe's has a nice brand at a great price) and some shallots.

The recipe is below.  A warning, the red snapper had a lot of bones in it which I wasn't expecting.  I don't know much about fish so I am not sure if that is normal.  If you are making this for a toddler (or anyone else who doesn't like bones) ask your fish monger, (or in my friend Annie's case your husband!), to make sure there are no bones.  Otherwise give yourself some time to pull them out before cooking.  Enjoy!

Mustard-Roasted Fish

Ingredients

• 4 (8-ounce) fish fillets such as red snapper
• Kosher salt and freshly ground black pepper
• 8 ounces creme fraiche
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 tablespoons minced shallots
• 2 teaspoons drained capers

Directions

Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.