We had an unconventional 4th of July dinner at our house with Boppy who joined us! I pulled a recipe from the freezer I had made in advance - some sole fillets with fresh tomatoes, basil, garlic & artichoke hearts. It was delicious! The basil and the garlic from the garden this year are spectacular.
White Fish with Tomatoes & Basil Recipe
6 Fillets of White Fish (sole or catfish work well)
1 1/2 cups of grape tomatoes (sliced)
1 cup of fresh basil (chopped finely)
2 Tablespoons of Fresh Garlic (minced)
1/2 a sweet onion (minced)
2 shallots (minced)
2 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Butter
2 Tablespoons of Balsamic Vinegar
1 Jar or Can of Quartered Artichoke Hearts (if you can find marinated ones, they're great)
1/2 teaspoon of garlic salt
Salt and Pepper for Seasoning
Parmasen Cheese for Sprinkling
*If making this to freeze, place 6 fish fillets in a 1 gallon ziplock bag and seal. Mince garlic, onions, and shallots and saute them in olive oil in a pan. Once they've browned, transfer them to a small ziplock bag and set aside. Combine chopped basil, tomatoes, garlic salt, butter & balsamic vinegar in a separate ziplock bag. Put parm cheese in a separate freezer bag. Freeze all ingredients (except artichoke hearts). Thaw in fridge the night before you plan to cook, and follow directions below...
Directions
Preheat oven to 350 degrees. Saute minced garlic, onions & shallots in a saute pan with olive oil. Spray a baking dish and place sauteed onion mixture on the bottom of the dish. Place 6 fish fillets over the onion mixture in the dish. Put fresh basil and tomatoes, garlic salt, butter & balsamic vinegar over the fish. Sprinkle with parmesan cheese and quartered artichoke hearts. Cook for approximately 15-20 minutes, or until fish is done. Enjoy!
I also made this beautiful salad with lettuce & bell peppers from the garden served with my homemade balsamic vinaigrette!
Onions, Peppers & Lettuce from my garden!
Voila!
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