I don’t make fish as much as I would like. Mainly, it is to avoid having to look around the table and see expressions like this:

Most times, no matter the preparation, what my kids are seeing is this:

Well, these flounder fillets look a lot nicer than that fellow and have a lovely flavor from marinating in the spices and the preserved lemon. Served alongside buttery spears of asparagus, it makes for a super easy meal.

Moroccan Spiced Flounder Fillets

Ingredients:

4 (6 ounce) flounder fillets
1/2 tsp ground ginger
2 Tbs chopped fresh cilantro
1 tsp ground cumin
1 Tbs chopped fresh parsley
2 Tbs lemon juice
1/4 tsp saffron
Peel of one preserved lemon, chopped

Directions:

1. In a small bowl, combine the ginger, cilantro, cumin, parsley, lemon juice, saffron and 2 Tbs of the preserved lemon peel.

2. Brush both sides of fish with the spice mixture. Cover fish and marinate in the refrigerator for 2 to 6 hours.

3. Preheat oven to 350°F.

4. Transfer fish to a baking dish and bake, uncovered, for 5 minutes per inch of thickness.

Serves 4

Recipe from Great Meals For Busy Days by Nathalie Dupree

Buttery Baked Asparagus

Ingredients:

2 pounds asparagus
1/4 cup butter
Salt and pepper

Directions:

1. Preheat oven to 350°F.

2. Line a baking sheet with foil. Spread out asparagus on the foil. Dot with butter and season to taste.

3. Cover baking sheet tightly with foil and bake for 30 minutes.

Serves 6

Recipe from Great Meals For Busy Days by Nathalie Dupree

Field Report is a new band created by Chris Porterfield, formerly of Bon Iver.

Evergreen is a pretty weighty tune. Haunting and quite beautiful.

“We did a lot in the name of preservation
holding hearts in hooks for hands after the accident”

Check out Field Report on the band’s Website, where you can learn upcoming US and Canadian tour dates and link to buy the music.

Cheers!