Happy Hump Day everyone.   My week has been super busy!  We have some organizational changes going on at work and after not managing for about a year, I’ve got two new employees.  How has your week been so far?

Anyway…down to the business of blogging.

An avid fisherman, my dad brings home fresh fish almost weekly.  Thanks dad!  I got to sample some black sea bass and it was amazing.  White, flakey and light.  It was just delicious.

Dad is also an artist…his artwork is called Gyotaku and he is featured in galleries and restaurants throughout the south.

Ingredients

8 small fillets (2 per person) (or you could use 4 larger fillets)
Extra virgin olive oil cooking spray
Tony Chachare’s Cajun seasoning, to taste
1/2 fresh lemon, juiced
4 Tbsp seasoned bread crumb
1/2 cup 2% shredded Mexican blend cheese

On the side:

1 spaghetti squash, holes poked on all sides, wrapped in wet kitchen towel
Tastefully simple Onion Onion seasoning, to taste
1-2 bags fresh broccoli and cauliflower mix (my husband and I can eat one whole bag at a sitting)

Directions

• Preheat broiler. 
• Microwave spaghetti squash wrapped in towel on high for eight to ten minutes (or until soft), turning half way through.
• Place bag of veggies in steamer and turn to 15 minutes or so.
• In a small bowl mix the breadcrumb and cheese.

2.  Spray a casserole dish with cooking spray add the fillets and sprinkle Cajun seasoning.  Turn to coat.  Squeeze half lemon over fillets.

3. Broil 5 to 6 minutes on one side then flip and broil an additional 5 minutes or so.  (Times will vary with thickness of fish so watch it as it cooks fast!)

4. Remove from oven and top evenly with breadcrumb/cheese mixture.  Place back under broiler for 2 minutes.

5. Split cooked spaghetti squash in half.  Scoop out seeds and with a fork remove strands to a medium size bowl.  Season with Onion Onion to taste.

6.  Plate 1 cup of seasoned spaghetti squash, 2 small fillets and 1 to 2 cups steamed broccoli/cauliflower.