Lemon and Rosemary Roast Fish

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Roasted Fish

I have deemed summer 2008 the summer of my herbs. It was going to be the summer of my garage, in that I was going to clean out the garage and actually try and fit a car in it. There are two things wrong with the summer of my garage. One..I have a lot of stuff. I used to sell on Ebay and was physically incapable of passing up a good bargain at an estate sale or garage sale. After I went back to teaching, the stuff made it’s way into the garage. I have eight chandeliers hanging in my garage! I’m not going to even tell you how many lamps I have. Apparently I am overly attracted to lighting fixtures. And second…spiders. They lie in wait for me under things and behind things, then when I move the item, they make a kamikaze run towards me. I swear they are trying to commit suicide because they think I will kill them, how else to explain the mad dash towards me. It’s suicide by human. Only, I show them. I don’t kill them, I run in the opposite direction, up the stairs to the first floor, and on up the stairs to the second floor, where I collapse panting on my bed and decide to read another chapter in my book. So, see, the summer of my garage, is not working. My herb bed on the other hand is gorgeous. It is simply bursting with herbs, and I have decided to try and use fresh herbs everyday. And because I am geeky and must give everything a title, this is the summer of my herbs.

Tonight’s dinner was so ridiculously simple. Really, my whole intro paragraph was more complicated than these recipes. But I am really starting to try to cook simply, just a few ingredients with some fresh herbs. The fish uses a lemon, oil and rosemary marinade. Then for the couscous, I used some of my fresh thyme. Wonderfully easy and fresh tasting.

Lemon and Rosemary Roasted Fish
serves 4

1/2 cup fresh lemon juice
1/2 cup olive oil
1 teaspoon salt
1 teaspoon chopped fresh rosemary leaves

1 pound tilapia

I mixed marinade ingredients and let the fish marinate in it in the fridge for about 30 minutes. While it was marinating, I preheated the oven to 400. Placed the fish on a parchment lined cookie sheet (made sure some rosemary leaves stayed on top), and roasted it for 10 minutes. That’s it!

Thyme Scented Couscous
Serves 4

1 1/2 cups of chicken broth
2-4 sprigs of fresh thyme
1 cup of couscous

Pour chicken broth into a saucepan and add fresh thyme sprigs. Bring to a boil. Add couscous, cover, and turn off heat. After 5 minutes remove thyme sprigs, and fluff with a fork.

Look at me…two herbs for the price of one! I hope this makes up for last week’s Weekend Herb Blogging, where I had to cheat and chop up a little parsley into my dish. This week is being hosted by Astrid of Paulchen’s FoodBlog.

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  1. says

    I always told my kids “Spiders are good bugs. They eat nasty bugs.” That’s not well supported when Mommy runs screaming in terror from the “good bugs”.

    If you like lighting, you ought to see the “Chandalier Lamp” I just bought. Boy, is it pretty!

    And I love roast fish with hers and a touch of lemon. Needs no salt!

  2. says

    Hey, if it has more than 4 legs and is in my household, it’s fair game for my men folk to dispatch them to the after-life.

    On a more pleasant subject, love your fish recipe. I’m going to share this with my sister who LOVES all things tilapia. I have some sole; I wonder if it will work?


  1. […] readers, may know of my inclination  declare things. There was my Summer of Pickles and the Summer of My Herbs and there was even The Spring of My Side Dishes. Well, it’s that time again.  Summer.  […]

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