I’ve always included Brielle in my cooking, but just recently she’s really started to get into it. Now she wants to participate more than just stirring the pancake or cupcake batter.
This week she helped me make fish. We went to Whole Foods and picked it out together and I fielded questions like, “Mommy, why aren’t his eyes moving?” (We were looking at the smoked whole whitefish.) And when she saw the huge Octopus: “Mommy, can it eat??” Nope.. it’s dead.
So there were some heavy feelings at the fish counter, but we survived and walked away with a pound of haddock.
Then we waited 48 hours to cook it (way too long) and when I opened it all I smelled was bad fish. So we returned it and got more. I’ve been doing that a lot lately. If my produce or meat goes bad (within reason obviously!) I just RETURN IT. I mean, why re-buy it if you never got to use it in the first place? (No judging please.)
So we got the fresh, happy fish home and got to work making Mustard Roasted Fish.
Brielle did an excellent job spreading it out on the baking dish… and touching it in general. 
First, lay the fish in a baking dish and preheat the oven to 425.
The original recipe calls for cream, but to make it dairy free I decided to use Mayonnaise instead. (Seems a little gross but it somehow worked!)
For the mustard sauce we put in a bowl:
1/2 cup mayonnaise
2 tablespoons dijon mustard
1/2 tsp dried thyme
Juice of 1/2 lemon (We used lime because we didn’t have lemon.)
1 shallot, minced
Stir stir stir.
Then spread the mustard mixture on the fish.
As you can see, we added (maybe a little too much??) Olive Oil to the fish first.
Sprinkle with salt and pepper.
Then pop into the preheated oven for 12-15 minutes depending on the thickness of the fish. I like to turn on broil right at the end to get the top sort of brown and crispy.
Let me backtrack one quick second. That morning, before cooking the fish, I made LENTILS to go with it. Talk about delicious. And so many health benefits! Lentils are high protein, stablize blood sugar, lower cholesterol, increase energy, etc. etc. etc! We love them.
Rinse and drain one cup green or french lentils.
Cut up one onion.
Put some olive oil in a dutch oven or pot, (I am using a regular pot because my dutch oven burned up, long story..) And add the onion and sauté for a few minutes. Add some garlic, maybe a teaspoon? I never cut my own, I use the pre-minced jars.
Then add the lentils.
Next pour in 3 cups chicken or vegetable broth.
Bring to a boil and cover. Lower the heat and simmer for 25-30 minutes or until all the liquid is absorbed.
Now add some spinach, a couple handfuls.
And a cup of frozen peas.
Cover again and cook for another 4-5 minutes and then season with salt and pepper.
Serve the fish over the lentils. Brielle didn’t have ONE bite of fish, which I expected, but it still broke my heart!
We had a great conversation at dinner as Brenden and I ate our fish and Brielle ate a quesadilla and carrots, where we explained to Brielle that this meal was not in fact our favorite food either. But we still eat it because it’s healthy and good for our bodies.
Her diet is improving slowly, and I am working harder than ever to encourage her to eat healthier foods and have a better relationship with food in general. It’s a process for me. Blog post coming up about my struggles with that soon. When I find another free, (alone) 30 minutes!
Hope everyone is having such a wonderful summer.
XOXO
*This recipe is originally from Cooksmarts.
