I have always enjoyed fish. I love sushi and am a huge fan of steamed lobster, but honestly fish is something I haven't cooked all that much. Growing up my mom would try pretty hard to keep us from eating meat on Fridays during Lent, we lived off of the fisherman's platters at our local restaurant. Plus growing up in New England there is a bevy of delicious, fresh and cheap fish options. I actually can't say why I never went out of my way to cook it myself, especially since I do cook a whole lot (in case you hadn't already figured that out). Maybe it's because the Boy is a meatatarian, a term coined by Wendy's commercials, maybe it's because I just don't have too much confidence in cooking it. Who knows?
Since committing myself to a year of No ReEATING I've been trying to tackle those things that I never cooked very much before. And as you already know fish is one of those things. Luckily my meatatarian hubs is on board with my trying to work more fish into our diet. It's so good for you and adds so many options for dinners, something that's especially necessary this year. As I was thumbing through one of my new favorite cookbooks, Jamie's Food Revolution I happened upon the chapter for quick cooking meat and fish. Now don't get me wrong I love a good slow cooked pork shoulder or some short ribs, delicious, rich and homey it doesn't get much better. But I just don't have the time to always cook that way, nor is it good for my waistline. So quick cooking sounded good to me and so did fish since we hadn't had it in a few weeks. I figure if anyone can help build my confidence with cooking fish it's Jamie Oliver, the king of teaching everyone to cook. This recipe for salmon baked in foil with pesto jumped out since I love pesto on just about anything and I knew I had it in the fridge. Plus cooking in any kind of a pouch is a win in my book since it means an easy clean-up. This recipe took it one step further by cooking the beans along with it, making for an easy one pouch meal.