Eat Well Enough

Share this post
Stuff Your Fish
eatwellenough.substack.com

Stuff Your Fish

because it’s as impressive as you are

Emily Rose Kahn-Sheahan
Feb 17
1
Share this post
Stuff Your Fish
eatwellenough.substack.com

things you’ll need: a whole fish (like Rainbow Trout or other sustainable mild fish) that someone else cleans for you unless you have those (boss) skills, fresh herbs (dill, thyme, and/or parsley), lemon (or some other citrus or acidic something), olive oil, your special addition (like shallot, fennel, garlic, leeks, capers, etc), salt and pepper.

everyone thinks it’s a good idea so there are many ways to do it, proving my long-held belief that recipes with the most variations are the hardest to do wrong.

incidentally gluten-free, for vegetarian or vegan make Mushroom and Wild Rice Soup it’s still impressive and also easy.

Eat Well Enough is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Chapter 207

You are very impressive. You don’t always feel impressive, but there are things that come easily to you that do not come easily to other people. Maybe you draw your own birthday cards, do fractions in your head, or know stuff about joists and stud finders. You have skills that other people do not and that’s makes you impressive even when you are trying to be humble or making a minimal effort. You can’t control it. Sometimes you just have to be great regardless of how mediocre you feel.

Baking a whole fish with a lemon-herby filling is not hard, but it sure does look impressive. Maybe it’s the shiny skin, the leafy peek-a-boo, or the novelty of serving a fish that still looks like a fish. Whatever the reason, you can pass it off as fancy, be very impressive, and get the whole thing done in 15-20 minutes (just because you are impressive, that doesn’t mean you have a lot of extra time).

You can dress it up or dress it down. Serve it with rice or asparagus with beurre blanc. Make a green herby sauce, a lemony yogurt sauce with dill, chop up a bunch of pickles for tartar, or squeeze a little lemon and call it a day.

Preheat your oven to 400. Line a tray with parchment paper drizzled in oil, make a well-oiled aluminum envelope, or grease up a glass baking dish. Salt the skin side of your fish. Salt and pepper the inside (meat side). Grab some parsley, dill, and/or thyme and lay it on the meat side. Top with some lemon slices, drizzle with olive oil, then fold the fish up like a taco. If your whole fish is two halves, then you can make it into a sandwich or cook it open-faced.

It goes in the oven for about 10-15 minutes until the fish flakes. If temperatures make you more comfortable, then it should be about 140.

That’s it. It’s beautiful and looks very impressive while remaining humble, like you. This is another impressive thing you can do now, and you don’t even have to mention how easy it is (like when you tell people the sale price of anything that receives a compliment). Every day you try and sometimes you even believe that you succeed. Take a break from all that exhausting humility and impress yourself.


As always, thank you for reading!

If you’d like to support this work, please consider becoming a paid subscriber. You can also give a gift subscription, hit that “Like” button, share, forward, follow on Instagram (@eatwellenough), or otherwise spread the word about this project.

I keep going because you keep reading 💚 🍽 💚

Leave a comment or drop a line at eatwellenough@gmail.com

Leave a comment

Thank you for reading Eat Well Enough. This post is public so feel free to share it.

Share

Share this post
Stuff Your Fish
eatwellenough.substack.com
Comments

Create your profile

0 subscriptions will be displayed on your profile (edit)

Skip for now

Only paid subscribers can comment on this post

Already a paid subscriber? Sign in

Check your email

For your security, we need to re-authenticate you.

Click the link we sent to , or click here to sign in.

TopNewCommunity

No posts

Ready for more?

© 2022 Emily Rose Kahn-Sheahan
Privacy ∙ Terms ∙ Collection notice
Publish on Substack Get the app
Substack is the home for great writing