Follow me on Bloglovin’Follow
Subscribe by emailGet my latest recipes delivered directly to your inbox
He’s on a roll. Second Captain Cooks in less than a week (his last creation here). This time he made us an incredibly delicious fish dish in my daughter’s kitchen as we are currently homeless and at the time we hadn’t yet found a home for our boat.
It is super easy to prepare. Just season the fish well…
Prepare the sauce and let it spend a few minutes in the oven.
Now that we are back on the water, still homeless but not boatless, I thought this the perfect recipe for my stove top Omnia oven. We had a huge bag of fresh swiss chard purchased from a local farmers’ market.
For this you’re going to need lots, around 8 cups. I stacked the leaves, rolled them then sliced the roll like a baguette. Then I sautéed it in the butter and garlic.
Like spinach and other greens it reduces quite quickly.
With the base of wilted greens, fish, a sprinkling of green onions, I then added the rich creamy lemon sauce.
Captain’s job tonight was to ‘man’ the BBQ to grill some potatoes and onions to go with the dinner and to offer some advice. I suspect there may have been a splash or two of white wine added to his sauce but even without, this was really good.
Nom nom delicious! And that sauce!…try mashing some of the potatoes into it. Pure creamy lemony heaven and bonus for us, enough leftovers for a breakfast fry up tomorrow.
Galley Kat Post Note:
A trick I learned from a fellow boater met along our travels, if you have evening leftovers and don’t have refrigeration space, most dishes will keep well in the coolest part (for us a small spot in the bilge) over night. It might not be traditional breakfast fare but it’s rare that yummy leftovers are sacrificed onboard R.E.D. A note though, if said unrefrigerated leftovers can’t be consumed the next morning, pitch them.
All the leftovers became a yummy belly warming fish chowder for breakfast the next day. I added more cream, smashed some of the potatoes to thicken a bit and rebalanced the seasoning with a bit of sea salt and a healthy grind of pepper. How’s that for a little galley creativity?