20-MINUTE DINNER

I COOKED THIS MEAL IN TWENTY MINUTES.  SO CAN YOU.  AS IN COMEDY, IT'S ALL ABOUT TIMING.  THE POTATOES TAKE THE LONGEST, SO YOU START THEM FIRST.  WHILE THEY COOK, YOU TRIM AND HALVE THE BRUSSELS SPROUTS, WHICH TAKE ABOUT THE SAME TIME AS THE FISH.  ONCE THEY'RE ON THE STOVE, PLUCK THE PARSLEY LEAVES AND SLICE THE LEMON.  OF COURSE YOU CAN EMBELLISH THE FISH WITH A SIMPLE, PAN-COOKED SAUCE, SAY, SHALLOTS AND WHITE WINE.  BUT THERE IS SOMETHING PURE AND SATISFYING ABOUT DOING LESS.  AND YOU CAN'T COMPLAIN YOU DON'T HAVE TIME TO MAKE DINNER.

 6 MEDIUM RUSSIAN FINGERLING POTATOES
 10 BRUSSELS SPROUTS
 2 FILLETS OF ROCK COD OR SNAPPER, SKIN ON
 FLAT LEAF PARSLEY
 1 LEMON

1

CUT THE POTATOES INTO 1/2 INCH CUBES.

HEAT 2 TBSPS OF BUTTER AND 2 TBSPS OF OLIVE OIL IN A PAN.

ADD THE POTATOES, SALT AND PEPPER. COOK ON A LOW FLAME , TURNING FREQUENTLY UNTIL THEY ARE BROWNED ON ALL SIDES AND TENDER WHEN PIERCED WITH A SHARP KNIFE. ABOUT 15 MINUTES.

TRIM THE ENDS OF THE BRUSSELS SPROUTS AND SLICE LENGTHWISE IN HALF.

BRING A FRYING PAN WITH 1 CUP OF WATER TO A BOIL. SALT GENEROUSLY. ADD 3 TBSPS OF BUTTER. ADD THE BRUSSELS SPROUTS, BRING TO A BOIL, REDUCE TO A SIMMER. COOK TILL TENDER, 6-8 MINUTES.

HEAT A FRYING PAN ON TOP OF THE STOVE. ADD A SPLASH OF OLIVE OIL.

DRY THE FILLETS THOROUGHLY WITH PAPER TOWELS. SALT AND PEPPER. WHEN THE OIL IS ALMOST SMOKING HOT, LAY THE FILLETS IN THE PAN. SHAKE THE PAN TO MAKE SURE THEY ARE NOT STICKING. REDUCE HEAT TO MEDIUM LOW. COOK AROUND 3 MINUTES. FLIP THE FILLETS. ADD 3 TBSPS OF BUTTER. COOK ANOTHER 3 MINUTES, BASTING FREQUENTLY. THE FISH IS DONE WHEN A KNIFE INSERTED IN THE CENTER OF THE FILLET FEELS WARM ON YOUR BOTTOM LIP.

MEANWHILE, SLICE THE LEMON IN WEDGES. PLUCK A BUNCH OF PARSLEY LEAVES FROM THEIR STEMS.

ARRANGE FISH, BRUSSELS SPROUTS AND POTATOES ON INDIVIDUAL PLATES. SCATTER WITH PARSLEY LEAVES AND LEMON WEDGES.

SERVES 2

Ingredients

 6 MEDIUM RUSSIAN FINGERLING POTATOES
 10 BRUSSELS SPROUTS
 2 FILLETS OF ROCK COD OR SNAPPER, SKIN ON
 FLAT LEAF PARSLEY
 1 LEMON

Directions

1

CUT THE POTATOES INTO 1/2 INCH CUBES.

HEAT 2 TBSPS OF BUTTER AND 2 TBSPS OF OLIVE OIL IN A PAN.

ADD THE POTATOES, SALT AND PEPPER. COOK ON A LOW FLAME , TURNING FREQUENTLY UNTIL THEY ARE BROWNED ON ALL SIDES AND TENDER WHEN PIERCED WITH A SHARP KNIFE. ABOUT 15 MINUTES.

TRIM THE ENDS OF THE BRUSSELS SPROUTS AND SLICE LENGTHWISE IN HALF.

BRING A FRYING PAN WITH 1 CUP OF WATER TO A BOIL. SALT GENEROUSLY. ADD 3 TBSPS OF BUTTER. ADD THE BRUSSELS SPROUTS, BRING TO A BOIL, REDUCE TO A SIMMER. COOK TILL TENDER, 6-8 MINUTES.

HEAT A FRYING PAN ON TOP OF THE STOVE. ADD A SPLASH OF OLIVE OIL.

DRY THE FILLETS THOROUGHLY WITH PAPER TOWELS. SALT AND PEPPER. WHEN THE OIL IS ALMOST SMOKING HOT, LAY THE FILLETS IN THE PAN. SHAKE THE PAN TO MAKE SURE THEY ARE NOT STICKING. REDUCE HEAT TO MEDIUM LOW. COOK AROUND 3 MINUTES. FLIP THE FILLETS. ADD 3 TBSPS OF BUTTER. COOK ANOTHER 3 MINUTES, BASTING FREQUENTLY. THE FISH IS DONE WHEN A KNIFE INSERTED IN THE CENTER OF THE FILLET FEELS WARM ON YOUR BOTTOM LIP.

MEANWHILE, SLICE THE LEMON IN WEDGES. PLUCK A BUNCH OF PARSLEY LEAVES FROM THEIR STEMS.

ARRANGE FISH, BRUSSELS SPROUTS AND POTATOES ON INDIVIDUAL PLATES. SCATTER WITH PARSLEY LEAVES AND LEMON WEDGES.

SERVES 2

20-MINUTE DINNER
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