as summer is coming and all the pasta and donuts that kept me warm throughout the winter are making their presence known, i've started to make a bigger push to eat more lean protein for dinner. usually during the week pasta is my fallback meal, which is fine, but not fine to do every night. the only catch is - brian doesn't really like fish (hate would be an appropriate word). and while he, or myself, are free to eat different meals, in tiny new york kitchens it's better to have one cook in the kitchen rather than two. while this salmon dish is still, hands down, one of the best recipes i've put on the blog and one i try to use at least once a week, salmon is not a great fish to eat if you don't like fish. it's called a "fishy" fish, which i don't really get as a fish lover, but whatever. fine. this time around i tried to use a more subtle fish - sea bass - but wanted to keep the premise similar to the salmon recipe: all ingredients must basically be on hand, already in my kitchen, and the only thing i'd have to pick up on the way home would be the fish. and voile - mustard crusted sea bass.
the recipe also calls for olive oil, balsamic vinegar, salt and pepper - but i deemed them not worthy of the photograph. the original recipe calls for marjoram and, while i have nothing against marjoram, there comes a point where you're tired of picking up a whole new bottle of seasoning for one recipe. in these instances i usually google the spice to learn what family it's in/what it tastes like. it doesn't always work - for instance, rosemary is part of the mint family, and replacing rosemary with mint or vice versa would result in a completely different meal. however, in this case, marjoram is in the same family as oregano, it just usually tastes a little sweeter. i have lots of oregano, one of my favorite seasonings, so i just subsititued oregano for marjoram. feel free to use the marjoram if you would like. and, to make it simpler, i used dried thyme and oregano, not fresh herbs. remember, when you substitute dried herbs for fresh herbs, cut the amount in half - dried herbs have a much stronger flavor than fresh herbs.
so mix up your few ingredients, rub your filets with a little oil, then rub with the marinade, then lay thin slices of lemon on top. pop into a 400 degree oven for twenty minutes, depending on your oven. next time i'll cook mine a little less as my oven runs hot.
and scene - 20 minutes later you're done, and it took only a couple of minutes to put together the marinade. serve with some fresh vegetables and you've got a perfect summer meal! and, yes, brian actually enjoyed it. now to convince him to eat more salmon...