My Taste Buds are Going Crazy! (Panko Crusted Turbot & Roasted Cauliflower)

That is what My Oldest said as he ate a dinner of Panko Crusted Turbot Fillet and Roasted Cauliflower.

From Family, Friends and Food

From Family, Friends and Food

This was one of those meals that came together with inspiration from other places. I had bookmarked a Roasted Cauliflower recipe from Sugarlaws and used that as my guide. Actually, I printed it out but couldn't find it when I went to make it, so I did it from memory. Obviously, my memory is not great (I continue to blame my children for that one) so my version is slightly different. I cut the cauliflower into bite-size pieces. Then, drizzled some extra virgin olive oil over it. Then, a sprinkle of Kosher salt, a few turns of the pepper mill, and a handfull of Panko bread crumbs. Tossed all of that together on a rimmed cookie sheet. I roasted it in a 400 degree oven for about 40 minutes. The result was the best cauliflower we've ever had! No more steaming for us, this method brings out a nice sweetness and makes it so easy to keep popping more bites into your mouth. With this preparation, My Oldest is no longer boycotting cauliflower!

I went to the grocery store after work to pick up more milk, and figured a stop by the fish counter might be a good idea. My Boys love fish, and with it being such a healthy protein option I want to try to serve it more often. They had Turbot fillet on sale, so I picked up a couple of nice sized fillets. I coated them in a mixture of lemon juice, extra virgin olive oil, Panko bread crumbs and some Italian seasonings. It came out amazing! Not one speck of fish was left.

I'm still recooperating from a sprained wrist, so posting may be a bit sporadic. And, please be kind if I have typos, etc. It's not easy typing with only 1 hand!
Have a great weekend!