The Ultimate Filet O Fish Sammie Food

FILET O' FISH SAMMIE

Filet O' Fish Sammie image

Inspired by McD's and made possible by Trader Joe's, this fast and easy knock-off is a delicious and satisfying hit!

Provided by JessHinkson

Categories Lunch/Snacks

Time 17m

Yield 1 sammie, 1 serving(s)

Number Of Ingredients 4

Ingredients

1 breaded fish fillet
1 English muffin
1 slice American cheese
1 teaspoon tartar sauce

Steps:

Bake the fish fillet (cod or halibut work best) according to package directions. (Trader Joe's has *amazing* breaded fillets!).
When the fish has another minute to go, fork-split and toast the English muffin.
Place cheese on one half of the toasted muffin, tartar sauce on the other, and sandwich the cod fillet in between.
Enjoy with crisp oven fries and a side salad for near-instant dinner!

Nutrition Facts : Calories 199.9, Fat 6.2, SaturatedFat 3.7, Cholesterol 13.6, Sodium 412.1, Carbohydrate 26.9, Fiber 2, Sugar 2, Protein 9.2

THE ULTIMATE RATATOUILLE

The Ultimate Ratatouille image

Provided by Tyler Florence

Categories side-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/3 cup plus 1/2 cup extra-virgin olive oil
1 pound smallish Italian eggplant, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 pound zucchini, cut crosswise into 1-inch sections
3 anchovy fillets, finely minced
2 onions, finely chopped
3 garlic cloves, finely chopped
1/4 cup chopped fresh flat-leaf parsley
Leaves from 1/2 bunch fresh basil, coarsely chopped
Leaves from 4 fresh thyme sprigs
2 pints cherry tomatoes
1 dried chile
Splash balsamic vinegar

Steps:

Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is nice and soft and wilted. Move the eggplant out of the pan and onto the platter to drain. Next stop, zucchini: cook it the same way in 1/4 cup oil, then add it to the platter with the eggplant.
Add another 1/4 cup olive oil to the pan, then the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the chile, and add that, too. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature.

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