As we head into 2016, families are looking for ways to spend more time together in a healthy way. Chef Chris Rains, Executive Chef and co-owner of The Chef and I, LLC in Nashville, TN, has a great recipe for any family that likes fresh fish and wants to dive into a healthy dinner option. We are so honored to share one of our recipes with Unconditionally Her readers, and to help YOU eat healthy!
This is one you can really get the family involved with! Give everyone a job and a healthy meal will be ready for the dinner table that is delicious and so good for the body and soul!
Fresh herb crusted flounder with vegetable succotash
This recipe feeds four; adjust as needed!
What you’ll need:
For the fish:
Four pieces of flounder (get it at seafood counter)
Fresh Oregeno 2 oz.
Fresh Thyme 2 oz.
Fresh Basil 2 oz.
1 lemon
2 oz. olive oil
Salt and Pepper
For the vegetables:
Butternut squash – 1 cup
fresh green beans 2 cups
cremini mushrooms 2 cups
onions ½ cup
For the Lemon Caper Tzatziki Sauce
1 cup of plain yogurt
quarter cup of minced cucumber
juice from one lemon
capers – 1 oz.
salt and pepper to taste
Instructions
Fish: heavily season the fish with fresh herbs and the zest from one lemon and salt and pepper.
Heat the 2 oz. of olive oil in a medium sauté pan
When the oil slowly add pieces of fish to the pan
Cook for five minutes on medium-high until golden brown and flip
Cook for two more minute and turn off the heat, let sit for just a minute
Veggies
Prepare all vegetables in to half inch cubes
Toss in 1 oz. olive oil, salt and pepper
Roast in 375 degree oven on a baking sheet for 20 minutes. Spray or grease down the sheet
Tzatziki sauce
Combine all ingredients in mixing bowl,
Serve on the side
If you need any help or have questions, Chef Chris Rains is available specifically to readers of Unconditionally Her and has offered his expertise. Simply email him at chef@thechefandicatering.com and he will respond in a timely manner!
For more fun recipes and other great menus, visit www.thechefandicatering.com – and if you are in the Nashville area, call 615.730.8496 to reserve a spot at the show kitchen to eat dinner or brunch at The Chef and I restaurant, an interactive culinary experience. Cooking whole, local, fresh foods is what Chef Rains and his culinary staff focus on. We hope you will enjoy this recipe and please let us know if you try it! We’d love to hear how it went!
And remember, life is short. It might as well be delicious!
Erica Rains, CEO, The Chef and I – Nashville
