Saturday Night In

After a long, hard week Octavio and I really just wanted a chill evening in with some favorite foods. I had gotten some fantastic monkfish from the farmers market this week and had some left over vegetable that came out to surprisingly good new side dishes for us.

Menu:
Walnut Crusted Monkfish served with Gingered Carrots and Green Pea Puree
Chocolate Flower Pots
Various Sparkling wines

Walnut Crusted Monkfish

for 2
1/4 cup coarsely chopped walnuts
1/2 cup whole wheat bread crumbs
1 lemon juiced
2 tablespoons butter
2 tablespoons fresh chopped parsley
1 spring fresh thyme
salt and pepper

Pre-heat the over to 350 degrees.

Wash, dry and portion the monkfish.

Over medium heat, melt the butter in a small sauce pan. Pull the leaves of the thyme sprig and add to the butter. Add salt and pepper to taste. Add the bread crumbs, parsley, walnuts and lemon juice. Stir with a fork and remove from heat. This should be like a moist coating.

In a baking dish, arrange the fish and press the mixture on the top of the fish, forming a top crust.

Bake for 30-40 minutes until the fish is done. Serve with lemon wedges.

Green Pea Puree

simple and easy, this side dish is going to be a staple for the summer in lieu of mashed potatoes, especially because of the beautiful color
1 package frozen green peas
1/2 cup sour cream
salt and pepper

Heat the frozen peas and drain. Blend in a food processor or blender with the salt, pepper and sour cream until smooth. Serve immediately.