Here it is, another Catholic Friday. Fridays are great, the start of the weekend. While I don’t need to stress over work any more, I still look forward to the weekends. Everything slows down, even when we have a hundred things to do. Somehow on the weekends, we manage to remember the little things like holding hands and lingering over a nice meal.
It’s also the start of Mother’s Day Weekend. Who knows, maybe on Sunday we will take a drive up north and hunt for antiques under the elevated freeway in the city. We did that a few years ago, and it was a very special day. But then, it was only a twenty-minute drive to the antique fair. Now it’s more than an hour. I like that nothing has been carved in stone. I like it that we are free to do whatever makes us happy.
Cooking a beautiful supper for my family brings me great joy. There is nothing I would rather do. If Mother’s Day is all about what makes us happy, then maybe I’ll get my guys in the kitchen with me. In the meantime, here’s to the start of a beautiful weekend!
Steamed Broccoli Fish Bake
10 oz Broccoli Florets, cooked
1 lb Firm White Fish (Cod or Halibut)
1 can Condensed Cream of Broccoli Soup
1/3 cup Milk
1/4 cup Cheddar Cheese, shredded
1 teaspoon Butter, melted
2 tablespoons plain Breadcrumbs
1 pinch Paprika
Heat oven to 450 degrees.
Cook broccoli according to package directions in the microwave. Place cooked broccoli in a 2-quart shallow baking dish.
Place the fish fillets over the broccoli, set aside.
In a small bowl, mix the soup with the milk. Pour soup mixture over the fish. Sprinkle with the Cheddar Cheese.
In another small bowl, melt the butter in the microwave. Stir in the breadcrumbs and paprika to create a crumble topping. Sprinkle the crumbs event over the fish and broccoli.
Bake in the oven for 20 minutes or until the fish flakes easily when tested with a fork.
Serve with a simple salad.