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I hope you all recovered from my birthday!!

One thing that I like to do is cook. I especially like it when I do it with either my wife, The BCPF, or my son, 3B, or both.  My cooking time with The BCPF is therapeutic, we spend time together living, loving, eating, joking, etc.  My cooking time with 3B is a good bit of the same but we have father and son “bonding” time.  Admittedly, we don’t get enough of that.

Since The BCPF has gotten her new position, sometimes she has to work on weekend nights, like some Sundays.  It was a late function and that left 3B and me to our own devices.  We were instructed by The BCPF that there were a couple of rainbow trout in the fridge.  I’ve never prepared fish outside of tuna so I didn’t know what I’d be doing. Therefore, I did the thing I tell 3B I had him for… to do shite for me.  Look for a recipe, son!  Well, he didn’t find anything really of any quality; truthfully, I didn’t either.  But, I did get some inspiration.

You can ask The BCPF what my favorite component of cooking is and her answer would be: sauces. I love sauces!  I put sauce on many, many, many things.  I’ll use sauces meant for one item on other items.  Case in point: I put Giddy Pig BBQ Sauce on vanilla ice cream.  And, for the record, it was delicious.  Anywhat! I decided to create my own sauce to put over this fish.  It was my very own Lemon Butter Dijon Caper Cream Sauce. So, I’m going to actually record my first original recipe, ever, here on this here blawg.  So here goes:

I don’t really know how much fish it was, in weight, but there were three pieces. I suppose fish comes in that size, just get three or four of them. 🙂

  • Preheat oven to 350.
  • Zest 1 lemon. Cut it in half after zesting. Use one half to create juice for sauce.  Slice the other half to create 6 thin slices.
  • Place foil on a baking sheet, spray with cooking spray.  Place 2 slices of lemon underneath each piece of fish so the lemon flavors the fish.
  • Put salt and pepper on the fish
  • Put in oven about 6-8 inches above heat for 15 minutes.
  • When cooked, place fish on plate (I did it over sauteed spinach) and put the baked lemon slices on the side.
  • Cover with Lemon Butter Dijon Caper Cream Sauce (recipe below)
  • Add additional capers (as desired) and lemon zest to each piece.
  • Sprinkle parsley flakes on top.


2 tbsp butter
2 tbsp Dijon mustard
Dash of marjoram
Dash of tarragon
Juice of 1/2 lemon
1.5 tbsp sour cream
2 tsp capers

  • In a small saucepan melt the butter over medium high heat and add the mustard.
  • Add the spices and lemon juice. Let sit for a few minutes, letting the flavors meld.
  • Reduce heat to medium low and add the sour cream and capers.  I put the capers in last because I didn’t want them to cook through.
  • Stir thoroughly to get the sauce smooth.
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Rainbow Trout with Lemon Butter Dijon Caper Cream Sauce with Sauteed Spinach and Sauteed Potatoes

As I stated earlier, I sauteed spinach (with olive oil), but also sauteed some potatoes with oregano, garlic salt and olive oil.   The original way I made it was a little heavy on the Dijon flavor, so I backed it down for the sake of the recipe.  I fully-plated the third piece with sides and covered and placed in the microwave for The BCPF when she got home.  We all agreed it was very good, even with the heavy-ish Dijon.  To me the sauce made the fish, which has a tendency to be bland, extra tasty.  I was very proud of the results.  If you try the recipe, I hope you send me a picture. . You can send it to my Twitter account: @BassManTNC I posted the picture from the Tart & Tangy Triad Twitter account

Also, it was time that 3B and I had together, working on the recipe together, joking about, picking on each other, taking turns stirring and turning.  Just being us.  Dad and son. Fun. If you don’t cook with your kids, you’re missing a wonderful bonding moment.

So thanks for reading! Until tomorrow, same blog channel…
Scorp out!

“Cooking with your kids and engaging them in hands-on activities are two ways to begin to educate children about the healthy eating, and kick start the important task to help change how the younger generation looks at food and nutrition.” – Marcus Samuelsson