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Bento: Pan Fried Flounder & Chorizo Garlic Potatoes (237)

Today’s bento is all about taste and comfort.  I’ve been feeling the need for something a bit “heartier” than usual after nearly two weeks of salad, cucumber, eggplant, and the like.  I knew before I started cooking I needed to do something with potatoes.  I had a small amount of red new potatoes I’d purchased at the Farmer’s Market two weeks ago.  It wast time to use them up.  However, my pantry is nearly bare of the basics.  After dealing with a near-migraine yesterday, I went to the grocery store in the late afternoon on the hunt for something that would satisfy my taste buds.  I had a taste for fish and potatoes.  Here’s what this bento box contains:  pan fried flounder, chorizo garlic potatoes, and half a crab cake.  I made everything but the crab cake.  The only real problem with this bento is the lack of greenery.  Never fear though.  I have a small side car box packed with sliced homegrown cucumber.  However, it’s a plain, boring, yet simple little box and I just didn’t feel like photographing it too.  Instead, I have fun stuff to share.

I thought I’d share with you how I made the fish and potatoes.  The potato recipe you’ve already seen. The fish “recipe” is below.  Before I begin, you may be wondering what happened to the garlic-basil bread recipe I was going to share.I’ve tried it twice more since making it, and I just don’t like how it is coming out.  Instead, you get these two recipes.  I hope that’s okay with everyone.  Now, on to the fish.

I decided I would try to marinate the fish a little bit before cooking.  This worked so-so, and probably could be skipped.  Nonetheless, I did it, so I’ll share it.  The ingredients for the marinade include the juice of 1 lime, a little less than a 1/4 cup of olive oil, between a 1/4 and 1/2 tsp of sea salt (to taste), and a 1/4 tsp of ground black pepper.  (P.S. I’ve decided I need a true pepper grinder.  Maybe for Christmas this year.)

Mix these four ingredients in a small bowl until the salt is dissolved into the liquids.

For this recipe, you’ll want a nice thin piece of fish.  Here, I used flounder.  I think I’ve only had it once or twice before, long ago, when my mom baked it for dinner as an experiment.  I remember it being tasty, but completely forgot about this fish until The Feisty Foodie suggested it to me when I wasn’t sure which fish to buy (thank you text messaging!).

The fish went into a food storage bag, sealed up and ready to marinate.

Since I only had a small piece of fish and didn’t want the juice to run to all the sides of the bag, I folded the bag and caught the juice up around the fish.  This worked well. It chilled in the refrigerator while I prepared the chorizo potatoes for cooking.  I’d estimate I left it in there for 15-20 minutes.

After marinating, I cut the fish into strips.  Each strip was dipped into whole wheat breads, then an egg wash, and back into the bread crumbs.  The egg was simply 1 egg beaten to a smooth consistency.  One note: When I first took the fish out of the bag after marinating, the outside of the fish was slightly white instead of uncooked pink.  This is a slight cooking process I’m sure do to with the reaction of the lime’s acidic juice.  However, it made no difference in the taste of the fish, other than a light lime flavor.

The fish pieces were cooked in 3 tablespoons of olive oil in a pan on medium heat until the outside was a nice golden brown, just a few minutes on each side.  These were very quite, though I was a bit disappointed that I did not taste lime in every bite.  It may have needed more marinating time.  Those bites that didn’t have a noticeable lime flavor tasted like really good fried fish…something which I seldom complain about.

This made an absolutely lovely meal with the chorizo garlic potatoes and crab cake (purchased ready made at the store).  YUM!

Be the bento everyone!  I hope you have a great Friday and a wonderful weekend.


  1. Aimee S. says:

    As always…your pictures are gorgeous and the food looks yummy! Glad you are feeling better…

  2. Judith says:

    If you are looking for a limey taste to the fish, try omitting the marinade process, just oil, salt and pepper (Mrs. Dash is good too) then bread the fish, fry and make a sauce of the lime juice. I always thought the last thing to go on the food ends up being the first thing you taste.

    • Jenn says:

      Hmmm, good idea Judith. I’ve found I really like the taste of lime. I’ll have to look for a good dip. That’s the one thing missing from this whole business. A good dip for the fish.

  3. Liz says:

    I have a marinade tip to pass on that I just read! Put your filled plastic bag in a tall cup (like a Big Gulp cup), then add water to the cup, but not the bag. The water will cause the bag to hug whatever is inside, thus bringing your marinade fully in contact with the contents. Seal up the bag with no air in the top, and you’ve got a cheap and easy seal-a-meal pouch going on!

  4. Yvo says:

    Wow, that’s a great tip Liz, never thought of that! Also never thought of your tip, Jenn – I just add extra liquid like an idiot…

    I have a great dill-tartar sauce recipe that I use for all fried white fishes *innocent smile

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