I remember one year I made the unintended, but fateful decision to make a roasted chicken for dinner mere days before Thanksgiving. SPH and I were just married, and the cooler November Virginia weather inspired a desire to roast a chicken. We weren’t hosting Thanksgiving that year, and whether it be due to a stressful work schedule at the time or just a “oops” moment in menu planning, I served a roast chicken on the days leading up to Thanksgiving.
Now, I can’t really remember how good the chicken tasted, but I can definitely remember that year’s turkey was not so special to me. (Side note: this isn’t saying much, as turkey has always been and remains my least-favorite part of the Thanksgiving Meal. I would be perfectly, 100% content eating a turkey-free Thanksgiving Meal, and this opinion is only further enforced by my recent meatless leaning meal plans). But no matter what your opinion of the Thanksgiving Day bird is, take a lesson from me and don’t plan to cook any poultry in the next days leading up to Thanksgiving. All your turkey-loving family members will thank you.
Need a poultry-free menu idea? This easy baked Parmesan Fish was a SPH creation from a couple weeks ago. It was so incredibly tasty and simple, I just knew I had to share it with you.
Baked Parmesan Fish
4 white fish filets, such as Tilapia or Cod
½ cup light sour cream
¼ cup grated parmesan cheese
1 clove garlic, minced
1 teaspoon dried parsley
½ teaspoon salt
¼ teaspoon ground pepper
Preheat oven broiler.
Rinse and pat dry the fish. Place on a baking sheet that has been sprayed or coated with a bit of oil or cooking spray.
In a medium bowl, mix the sour cream, parmesan cheese, garlic, parsley, salt and pepper.
Take ¼ of the parmesan mixture and spread it over the top of one piece of fish. Repeat with the remaining three filets.
Broil, with the baking sheet in the lower third of the oven, for about 6-8 minutes, or until your fish flakes easily when touched with a fork. NOTE: Cooking time will vary based on the thickness of your fish filet.
The salty, almost nutty flavor of the parmesan cheese pairs pairs well with the creaminess of the sour cream. Our boys loved this dish, and it has a spot in our "make again" list of favorite dishes.