Price per serving - $3.27What a way to end the week, Lemony Greek Fish with White Scalloped Carrot (curved projections cut along an edge) on a Bed of Fettuccine al Pomodoro.
You will need to buy - One 16 oz bag of frozen Tilapia fish (@Aldi $3.99), one large parsnip .54 cents, one large carrot .57 cents, one lemon .50 cents, and one 17.6 oz box of Fettuccine al Pomodoro nests (@Aldi 1.89).
Take from you pantry list:
Heavy Cream - fridge
Red Pepper Flakes
Dried Herb Seasoning
*rosemary, oregano, mint
If you bought your fish fresh you won't need to thaw. If you bought frozen like I did then you need to thaw either having set out the bag earlier in the day or using the microwave. Once they are thaw, remove from their individual packages and drain on paper towel. Get out your largest stock pot to cook the Fettuccine noodles, salt and turn flame to high. Once boiling add nests.
Slice your medium onion or large if you like/have. Take out a covered stock pot or cast iron and melt in the coconut oil - 3 tbs and olive oil the same 3 tbs. Turn on the gas or burner to a low flame. Add the onion. Peel and finely grate your carrot and then along with the onion. Cut fish into large chunks and also add to the onion and carrot. Add 2 tbs of butter and all seasonings to taste. Cover and let simmer.Turn your attention to the nests stirring while they boil in a rapid swirl of hot hot water.
In a covered skillet, add 4 tbs of butter, 2 coconut oil and 3 olive oil and add seasonings above to taste. Now, toss in your scalloped parsnips and cover.
And, as always, after every great meal, its clean up time.