Mes Cheres! I have a few months to get back to basics (wedding, wedding, another wedding.. can't look beat). Which means cooking in the kitchen more than paying Chef Dave to cook for me. Less frying, more steaming. No butter. Damn.
I love eating out for lunch, but since I am trying to slim down my waist, I'm going to go ahead and fatten up my wallet in the process. Brown bag lunches. Quelle Horreur! It really is a travesty.
So, last night I prepped my packable lunch. snapped some asparagus, julienne'd some carrots (I have to use those quickly or I'll forget about them and they'll end up grey and soft in the back of the fridge), and sliced a scallion. All with the intention of pairing these with tuna and egg over butter lettuce.
Guess who ended up waking up late, bailing on the last part of the prep and saying hello to Nam at 701 instead? This girl. The salad was amazing as usual. Thanks, Chef Dave.
Well, not trying to clean out limp veggies in tupperware next week, so guess what accompanied my fish for dinner? I can't get anything past you guys. You're so dang smart.
I laid out the scallions, asparagus, carrots (with a few sprigs of the carrot green, how macrobiotic of me) and parsley on a sheet of parchment paper and sprinkled some white wine. Then folded the paper like a good French girl should. Fine. A good girl with a French last name.
Placed a lovely, firm, seasoned (sea salt and black peppercorn) fillet of Turbot (a fish I'm now desperately in love with), arranged the remainder of veggies over it and into the oven it went at 375 until something divine floated from my kitchen.
I was honestly BLOWN AWAY at how simply delicious this was. The carrots were perfectly tender and sweet. The turbot. Oh G-D the turbot!!! $6 for a half pound and I'm dreaming about it right now.
Enjoy the goodness.
Calories: 177; Fat: 3g; Protein: 19g; Carbs: 12g