Rosemary Roasted Halibut

Over the course of the two-plus years that I have been writing this blog, I have had many people tell me that they are nervous to cook fish. One of the no-fail ways to cook fish is to keep it as moist as possible, which makes it very hard to overcook — and the best way to keep fish moist is by baking it in a packet (otherwise known as a papillote if you want to be fancy).

This recipe would be perfect for a newbie fish cooker. It is quick, simple (only three ingredients!), delicious, and really hard to overcook. When you open the packets, the fish will have cooked in its own juices (and the butter, of course), keeping it moist and delectable. The rosemary fragrance and flavor is just right. I served this with heirloom tomatoes with a splash of olive oil, and Camembert Mashed Potatoes.

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Rosemary Cous Cous with a Poached Egg

This certainly felt like a fancy breakfast! Runny egg yolk, fluffy cous cous – very decadent. The best part is, it took less than ten minutes to make, start to finish!

Poached eggs are the best breakfast. They seem so decadent and special, but once you get the hang of them it is quick and easy. The other plus about eating an egg is that they have good fats, only 70 calories, and paired with the right type of carbs they fill you up for hours.

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