After our big day at South Beach on San Juan Island we started a fire in the grill. What a great opportunity for B to make some s’mores and for me to get started on dinner in the Airstream. The sun was beginning to set and we were anticipating a pretty spectacular sunset.
For dinner I prepared a simple dish of sole. This was really an incredible recipe for two reasons. First, it is all prepared in one pan with just a handful of ingredients and second, it was so full of flavor and satisfying that even B, our 6 year old devoured it (and this was a proud moment for me since he has began to get rather picky!)
You will need:
about a pound of sole (tilapia and/or snapper would also work really well)
one can of garbanzo beans, drained and rinsed
half of a yellow onion, sliced
a cup of cherry or grape tomatoes
big handful of fresh spinach
garlic powder (to your liking)
parmesan cheese (to your liking)
dash of olive oil
parsley (to your liking)
Take a medium sized skillet and add a dash of olive oil and layer the sliced onions, tomatoes and sprinkle the spinach on top.
Add some salt, pepper and garlic powder to your liking on the sole (or fish of your choice) and delicately lay the fish atop the veggies. I told B to “put the veggies to bed” and use the fish as the blanket. That method worked really well for him (prior he was literally throwing the fish on top and I sensed a real mess ahead).
Cover your pan and turn on the burner while letting the veggies steam the fish until it is no longer pink (about 5 minutes). At this point, uncover the pan and add the can of garbanzo beans and add some grated parmesan cheese to your liking. Cover for a minute for the cheese to melt and then uncover and let simmer for a few more minutes until half of the liquid has evaporated. Sprinkle some parsley on top and serve immediately. Some hot crusty bread fresh out of the Airstream oven would be delicious as an accompaniment (stay tuned for that recipe).