Fish with Charmoula
This was a recipe from Food and Wine, but in the magazine the fish is baked on top of thin slices of potato and tomato that have already been baking for a while. By getting rid of that I made this a pretty quick dish.
Sunday morning I smashed two garlic cloves and about a third of a jalapeno, minced, with some salt in the mortar. Added a couple tablespoons of olive oil, the juice of half a lemon, cumin, paprika and chopped fresh cilantro and stirred it all together. Spread half of that over the non-skin-side of a 1/2-pound striped bass filet and put it in a baking dish in the fridge. When we got home for lunch, I popped it in a 475 degree oven for 15 minutes. Served the extra charmoula on top; I think the fresh herby-crunchy-spiciness was key to the dish. It made just enough for Todd and me.
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I can empathize with getting stuff done while the little one sleeps. I have a 9 year old but he also was not a reliable napper when he was tiny. Hated to sleep. Wouldn't. When he did, I cheered. I either napped too or did bits of cleaning and cooking like you. It felt great when my hubby got home and most of the dinner was actually prepped so eating would be done at a reasonable time instead of 10 pm.
My son stopped napping all together when he was 2 weeks short of 3 years old. He didn't sleep through the night till past 5 years old. He still never wants to go to sleep - usually somwhere between 10 and 10:30 on a school night and 11 pm on a weekend or vacation night. I know what it is like.
Good that you got such a great meal pulled together when the little one slept. Good job. Sounds delicious.
I made a Gyro Burger last week and it was delicious. This sounds similar.
I'm proud of you. But remember to get some sleep when the little one does. That is what saved me from going nuts.
RisaG