When Life Gives you Lemons- Lemon Roasted Branzino and Tahini Roasted Eggplant

These last few weeks have been met with some surprises.  Perhaps it is the expectations we set for ourselves, and the disappointment that results when those expectations are not met.  I like to think that things happen for a reason.  Every disappointment I had in my life, eventually led me to further opportunities and shaped my life into what it is today.  Sometimes I try to imagine my life had I not had those disappointments and met whatever my hopes and expectations were at that time- and then I realize I would never change it.

Inspired by my recent trip to Israel and the wonderful people and food I had there...

Sde Nechemia Israel, April 2013

Lemon Roasted Branzino (Recipe for 2)

1 Branzino filleted and deboned into 2 pieces
1 Leek (white parts only, sliced thinly)
2 cloves of garlic (chopped finely)
2 meyer lemons (or other small lemons, sliced thinly)
Thyme (one bunch)
Salt to Sprinkle
Olive Oil to drizzle

1) Preheat oven to 425
2) Lay parchment paper over oven roasting dish and lay fish skin down in a single layer
3) Drizzle fish with olive oil
4) Top with leeks, garlic, lemons and salt

Israel-Inspired Branzino + Eggplant

5) Take thyme and dip into olive oil that has run off of the fish, and lay atop fish
6) Cook for 20 minutes

Tahini Roasted Eggplant

1 Eggplant
1 spoon-full Tahini paste
1/2 lemon
teaspoon of paprika
teaspoon of garlic powder
dash of salt
all purpose seasoning (or any seasoning mix of spices)
drizzle of olive oil

1) Preheat oven to 425
2) Slice Eggplant and place in oven roasting dish (that has been covered by parchment paper)
3) Take olive oil and drizzle into hands, massaging each piece of eggplant
4) sprinkle with salt and all purpose seasoning
5) Cook for 40 minutes
6) While waiting prepare tahina by mixing tahini paste with half of a squeezed lemon, paprika, garlic powder, and enough water to make an even consistency
7) When eggplant is ready, top with tahina and serve.

Israeli Salad compliments this meal well

Fishing for Reflections- Baked Mediterranean Tilapia

I started this blog during what is considered the easiest of clinical rotations.  I had the least amount of hours and did not have to take a national standardized exam.  It has been rather easy to maintain the blog, continue cooking and hold true to my goal of being present in the moment.  Starting tomorrow my schedule will flip and I will begin a rotation that only gives me 4 days off a month.

In trying to pack everything in that I could during my last weekend off, I felt myself becoming anxious.  I found it difficult to make decisions, wavered back and forth and then felt guilty about if it was the right one.  It was the anticipation of what is coming next that heightened my emotions- I was no longer feeling present.  I found that verbalizing my concerns to friends allowed me to reflect more quickly and redirect my thoughts to being in the moment.

It is a custom in my family to share the best and the worst thing that happened all week at dinner on Friday night.  I've continued this tradition at my own Shabbat (Friday night) dinners with friends.  Reflection out loud allows one to further internalize and understand thoughts, while bringing people at the table closer together.  It is one of my favorite traditions.

This week I hosted 7 friends for a meal filled with reflections, good food and good company.

The menu:
Pea Soup
Beet + Leek Salad
Roasted Brussels Sprout
Garlic + Sage Roasted Sweet Potatoes + Beets
Mjadera
Mediterranean Baked Tilapia
Gluten Free Peanut Turtle Cookies



















Mediterranean Baked Tilapia adapted from Jamie Oliver's Baked White Fish


This recipe is so easy and it makes the fish taste so yummy! Tilapia is cheap and readily available.  I did try to make this once with frozen fish and it was a bit too fishy so fresh fish is always preferred.




Ingredients
3 cloves of garlic minced
Small bunch of basil
Olive Oil
2x 400g can of plum tomatoes (with salt)
4 pieces of Tilapia (or any white fish)
Handful of Black kalmata pitted olives
1 tablespoon of capers (drained)

Baked Mediterranean Tilapia

Method
Preheat oven to 425
Make sauce:
1) Pick basil leaves and set aside while finely slicing the stalks
2) Add enough olive oil to coat a large pan and put on medium heat
3) Add garlic + basil stalks
4) Sautee until garlic is soft but not browned
5) Add canned tomatoes + simmer on low heat for 30 minutes
6) Break and mush tomatoes with wooden spoon

Prepare fish:
1) Pour sauce onto parchment paper lined roasting dish over the fish
2) Squash olives and cut in half
3) Sprinkle olives, capers and basil leaves over the fish
4) Cook in oven for 15 minutes