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Go-To Salmon, Sushi Rice, and Stir Fry
Sheet Pan, Fish, Quick Brooke Lewy Sheet Pan, Fish, Quick Brooke Lewy

Go-To Salmon, Sushi Rice, and Stir Fry

Serves 4

Salmon

Here’s my go-to salmon marinade (it’s also great for chicken or flank steak). In a pinch, I also like Bachan’s Japanese Barbecue Sauce.

½ cup soy sauce
2 tablespoons maple syrup
1/4 cup rice vinegar
2-3 tablespoons sesame oil
2ish lbs salmon

My kids love the pieces that have really absorbed the marinade, so I cut my salmon into small (2 inch x 2 inch-ish pieces) and marinate them for anywhere from 30 minutes to four hours depending on my day. So mix the marinade right in a measuring cup, put the salmon in a container or ziploc, pour over the marinade and refrigerate until dinner. When ready to cook, lay the fish pieces on a sheet pan lined with foil and parchment and roast them at 425 for 10-12 minutes.

Rice

1-2 cups short grain sushi rice
Rice vinegar
Sugar
Salt

Meanwhile, make the rice–either short grain brown rice or sushi rice (cook the rice according to package directions or in a rice cooker, and then once it’s cooked, add 2 tablespoons rice vinegar, 2 tsps sugar and 1⁄2 tsp salt for every 1 cup UNCOOKED rice).

Veggie Stir Fry

You could absolutely serve this with quick steamed broccoli or any green veggie.

2 Tablespoons neutral oil or olive oil
4 cloves of garlic, minced or grated
1-inch piece ginger, minced or grated
2 Carrots, sliced thinly on the diagonal, into 1⁄8 inch pieces
1 Celery stalk, sliced thinly on the diagonal
1 Head Broccoli, cut into 1-inch pieces
2-3 Heads Bok Choi cut crosswise into 1 inch pieces or 1 box baby spinach
3 Tablespoons Soy Sauce
1 Tablespoon Toasted Sesame Oil

Heat a very large skillet over high heat. Add the oil, and when oil is hot and easily slides across the pan, add the garlic and ginger. Let sizzle for 30 seconds or so until fragrant. Add the carrots and a tablespoon or two of water and cook for a minute or two. Add the celery and cook until the vegetables are starting to brown at the edges, but still have bite. Add the broccoli and then the bok choi or spinach and stir until the broccoli is bright green and the greens are wilted, add a tablespoon of water if the broccoli isn’t cooking through. When all the vegetables look just cooked, but still vibrant, turn off the heat and add the soy sauce and sesame oil, tossing to coat

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Crispy Potatoes with Cod
Fish, Sheet Pan Brooke Lewy Fish, Sheet Pan Brooke Lewy

Crispy Potatoes with Cod

This recipe is super simple and easy. It’s also great for a dinner party, especially with a very simple salsa verde or roasted tomato sauce, both below

Serves 4-5

4-5 medium potatoes (I like yukon gold, but russets work, too)
About 6 tablespoons olive oil
Salt 1 ½ lbs cod or other thick white fish, such as halibut, cut into four or five pieces

Preheat oven to 400.

Line two sheet trays with foil and then parchment (easy clean up). Either using a very sharp knife or a mandolin, slice the potatoes into very thin slices (about ⅛-inch thick). Spread them out across the two baking sheets and drizzle liberally with olive oil and season with salt. Roast for 35 minutes or so.

Season your fish lightly with salt and carefully place it directly on top of the potatoes. Roast for another 8 minutes or so until the fish is opaque and flakes easily and the potatoes are golden around the outsides of the pan. Serve immediately. With either sauce below.

Salsa Verde

1 to 2 garlic cloves (to taste)
Kosher salt
1 anchovy fillet
1 tablespoon capers, chopped
¼ cup extra-virgin olive oil
¾ cup (tightly packed) flat-leaf parsley leaves

To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.

Roasted Tomato Sauce

Throw this roasted tomato sauce right in the oven at the same time as you’re roasting the potatoes.

1-2 pints cherry tomatoes
½ red onion, finely chopped
3 cloves garlic, grated
2 tablespoons capers, drained and chopped
3 tablespoons olive oil
Generous pinch kosher salt
¼ cup flat leaf parsley, finely chopped

In an 8x8 (or similar size baking dish, the shape doesn’t matter), combine the tomatoes, onion, garlic, capers, olive oil, and salt. Roast along with the fish and potatoes for 35 minutes. Remove from the oven, and using a fork or a wooden spoon, crush the tomatoes until the whole mixture becomes saucy. Add the parsley and stir.

Note: This roasted tomato sauce is also excellent with chickpeas stirred in, and goes well with any fish or simple chicken.

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Fried Fish Sandwiches
Quick, Fish Brooke Lewy Quick, Fish Brooke Lewy

Fried Fish Sandwiches

I usually think of this as a summer dinner–the kind of thing you make when you’ve been at the beach all day and it’s too hot to think about turning on the oven. But! But. My daughter requested them this weekend and when a family member wants to choose dinner, I try to make it happen (I get tired of planning dinner, too, sometimes). And they were so good! Like they seriously hit the spot and brought a little summer sunshine to this snowy January. Also, I made them, including the slaw, while my littlest daughter watched one Paw Patrol, which is to say, the whole dinner took less than 22 minutes

Serves 4-5

For the Fish:

2lbs tilapia or any thin white fish, like sole, each filet cut into four pieces (better crust to fish ratio)
Kosher salt
½ cup all purpose flour
2 eggs, lightly beaten
1.5 cups panko
Vegetable oil

For the Slaw:

¼ head green or red cabbage, or a bag of pre-shredded cabbage
¼ cup flat leaf parsley, finely chopped
Optional: sliced cucumber, radishes, and/or apples
Kosher salt
1 tablespoon apple cider vinegar
1 tablespoon olive oil

Assembly:
Potato buns
Pickles
Pickled onions
Slaw
Hot sauce
Potato Chips
Cut up veggies

Lay out your dredging set up. One plate with flour, a shallow dish with the eggs, one plate for panko. A plate to land your breaded fish. Season fish with salt, dip in the flour, then egg, then panko, repeat with all the pieces.

Take a pause and make your slaw. In a medium bowl, add the cabbage, parsley, and the other vegetables/apple, if using. Season with kosher salt and drizzle over apple cider vinegar and olive oil. Toss.

Pull out whatever else you might have in the fridge that would be good here–pickles, pickled onions, hot sauce, mayo, baby carrots or cut up veggies for the slaw averse, buns, potato chips.

Now continue with the fish. In a large frying pan, heat half an inch of oil over medium heat. Line another plate with paper towels. When the oil is shimmering, add the fish. Cook for about 2 minutes, until the underside is golden, flip, cook another two minutes until both sides are golden. Transfer fish to the paper towel plate, season lightly with salt.

To serve, put together sandwiches. Add a couple of pieces of fish to each bun and top with slaw, hot sauce, pickles, whatever you like. My kids go just fish and bread, with cut up carrots and potato chips on the side. Any which way you stack it, eat immediately and pretend it’s the summer.

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Sesame Crusted Salmon
Quick, Fish, Sheet Pan Brooke Lewy Quick, Fish, Sheet Pan Brooke Lewy

Sesame Crusted Salmon

This feels like a 90s throwback, in the best kind of way. It’s great with teriyaki sauce (I’ll include a recipe below, but you can absolutely use store bought), and I like to serve it with sushi or fried rice and a crunchy salad with cabbage, cucumbers, carrots, and peanuts.

Salmon:

2lbs salmon, cut into 4 or 5 portions
Kosher salt
1 egg white
½ cup-ish sesame seeds (it’s pretty with a combo of white and black, but anything works)
2 tablespoons vegetable oil

Preheat oven to 425. Place your salmon on a plate and season lightly with salt. In a bowl or dish large enough to fit your pieces of salmon, lightly beat your egg white. Spread the sesame seeds out on a plate. Dip each piece of salmon in egg white, and then gently roll it in the sesame seeds until it’s evenly coated. Place back on the plate. Transfer the salmon to a baking sheet lined with parchment. Drizzle with the oil and roast for 12-14 minutes, until it feels firm to the touch (and depending on how well done you like your salmon). Note: You can crust your salmon several hours before and let it just hang out in the fridge until you’re ready to cook it.

Teriyaki Sauce:

You could absolutely use store bought teriyaki sauce or Japanese barbecue sauce, but this sauce is super easy and lasts forever in the fridge. It’s also great on roasted chicken wings.

1 cup Sake
½ cup Mirin
½ cup Soy Sauce

Combine all ingredients in a small saucepan. Bring to a simmer over medium heat and cook until syrupy, about half an hour, stirring occasionally. Store any leftover sauce in a jar in the fridge.

Sushi Rice:

1 cup sushi rice
Water
½ tsp kosher salt
1 ½ tsp sugar
1 Tbsp rice vinegar

In a medium pot, combine the rice, water (according to package directions), salt and sugar. Bring to a boil, cover, turn heat to low and cook for 20 minutes. Turn off heat, let sit for ten minutes, then drizzle rice vinegar over, stir well and serve.

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