Oven-Roasted Fish and Mushrooms

This was Monday's Everyday Food Shopping List

2 lbs cremini or shitake mushrooms (trimmed), halved if large (I used shitake)
4 T. plus 1 tsp extra-virgin olive oil
2 tsp fresh thyme leaves plus 4 whole sprigs
coarse salt and ground pepper (I used Kosher salt and Watkins whole peppercorns)
4 firm white-fleshed fish fillets, such as striped bass or cod (6ounces each) I used cod because the Publix fish guy said Striped BASS was really expensive (plus he didn't have any)
1/2 c. packed fresh parsley leaves
1 T. fresh lemon juice plus lemon wedges for serving

1. Preheat oven to 450. On a rimmed baking sheet, toss mushrooms with 3 T. oil and thyme leaves; season with salt and pepper. ( put the thyme, salt and pepper in a zippy bag and shook. Roast until mushrooms are lightly browned, 15 minutes.

2. Rub fish with 1 T. oil; season with salt and pepper. Arrange fish over mushroom; top with thyme sprigs. Roast until fish is opaque throughout, 10 to 12 minutes. Toss parsley with lemon juice and 1 tsp. oil; season with salt and pepper. Serve fish and mushrooms with parsley salad and lemon wedges.

My parsley that I just purchased the day before looked like it had traveled a million miles. It probably had, my guess it was from Mexico or California!! Anyway needless to say I can not review the parsley salad.

My husband loved the fish and I liked the fish ( I am not a big fish eater so me saying I liked it is a good review!!)The mushrooms were superb.

Seared Scallops

With work I don't seem to try new recipes much anymore, but tonight I pulled out one that I found in the August edition of Good Housekeeping. I made a few changes so first I will give you the recipe as printed and then I will let you know what I did.

1 1/2 lbs sea scallops

4 green onions

1 lemon

4 tsp. extra virgin olive oil

1 1/2 c. fresh corn kernels (from 3 to 4 ears)

1 med. red pepper, chopped

2 plum tomatoes, chopped

salt and pepper

1/4 c. loosely packed fresh basil leaves, chopped.

Okay my version :

• I substituted frozen bay scallops (because that is what was in the fridge.
• I used lemon juice concentrate
• I used frozen corn
• Instead of salt and pepper I used Old Bay Seasoning
• I had no basil leaves so I went without.

1. Pull off and discard tough crescent=shaped muscle, if any, from each scallop. Rinse scallops to remove sand from crevices. Place scallops on paper towel lined plate: set aside. In my version it was simply to unthaw the frozen bay scallops toss with Old Bay Seasoning and place on paper towel and set aside.

2. Thinly slice dark-green tops from green onions and reserve for garnish; cut remaining parts into 1/2 inch pieces. From lemon grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. My version I used about 1 tablespoon of the concentrate.

3. In 12-inchskillet, heat 1 teaspoon olive oil on medium until hot. Add corn, red pepper, and green onion pieces; cook 5 minutes or until onions begin to soften. Add tomatoes, lemon peel and juice. 1/2 teaspoon each salt and coarsely ground black pepper(I omitted this)., and cook 3 minutes: stir in basil. Transfer to bowl; cover to keep war. Makes about 2 1/2 cups.

4. Wipe skillet clean with papertowel. Heat remaining 3 tablespoons oil in same skillet on medium-high until very hot. Sprinkle scallops with 1/4 teaspoon each salt and coarsely ground black pepper (I omitted this step).Add scallops to skillet; cook 5 to 6 minutes or until opaque throughout and lightly browned on both sides, turning once. Serve scallops with corn relish; sprinkle with green onion slices.

My version was good, maybe next time I will stay true to Good Housekeeping.