I tried a new dish last night - Caprese Fish, from a German cookbook given to me by one of our former exchange students. It calls for layering zucchini and tomatoes with fish and mozzarella cheese, seasoned with Italian herbs, salt and pepper; I used Havarti instead and I drizzled the pan and the fish with Tuscan-herb-infused evoo, then finished it with basil after baking. The book suggested serving it with potato purée, which was delish.
It wasn't bad, but I won't make it again. I wanted to try something different, but it turns out we both prefer fish with a bit of crust on it. I'll stick to pan-frying and grilling.
View attachment 31720View attachment 31721View attachment 31722View attachment 31723