Lemon Grilled Fish with Dill Panko Topping
4 6-oz cod or tilapia fillets
2 T olive oil
1 T butter (or in my case, butter substitute)
1/2 C panko bread crumbs
2 T chopped fresh dill weed (I actually used about 1 T dried because it's what I had)
Preheat grill (low).
Finely shred lemon peel and set aside.
Spray aluminum foil "pan" with nonstick cooking spray.
Cut lemon into slices and lay flat on foil pan.
Arrange fish over slices and brush with 1 T olive oil. Season with S&P.
Grill about 10 minutes per side, or until fish is white and flaky.
Meanwhile, melt butter in large skillet and brown panko, 1-2 minutes, stirring constantly.
Remove from heat.
Add 1 T olive oil, dill, and lemon peel.
Remove fish from foil pan and discard lemon slices.
Top fish with panko mixture.
Adapted from Better Homes and Garden May 2015
Oregano and Cheese Focaccia
1 1/2 T roasted garlic olive oil
4 1/2 C all-purpose flour
3 T finely chopped oregano (I used dried because it's what I had, and only about 1 T total)
2 T sugar
1 1/2 T salt
1 .25-oz package rapid-rise yeast
1 2/3 C warm water
1/2 C grated Asiago cheese (I used a handful of a mozzarella/Parmesan blend because it's what I had)
Rub bowl with olive oil; set aside.
Combine flour, oregano, sugar, salt and yeast in a second bowl.
Stir in warm water, continuing to stir about 2 minutes until mixed (knead with hands if necessary).
Transfer to prepared bowl, cover with plastic wrap and let rise 1-1 1/2 hours, or until doubled in size.
Line baking sheet with parchment or foil and coat with nonstick spray.
Add cheese to dough.
Spread dough to edges of baking sheet (wet fingers helps).
Brush with 1 1/2 T oil.
Let rise 1 hour, or until dough is level with sides of pan.
Preheat oven to 450 and bake 20 minutes (I overcooked mine and probably should have taken it out at 15 minutes).
Cool and cut into squares.
Adapted from Vegetarian Times magazine.
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