You don’t need a recipe, to fry a fish. That being said, I was prompted to coat trout with yogurt and cornmeal by a recipe in the September 2012 issue of Everyday Food. I placed my patted-dry fillets on a plate, skin down, then salted and peppered them. I brushed plain yogurt on each fillet, covered them with the cornmeal, shook them off, then fried. Salting again once they were fried, and I was good. I had my enjoyable fish. Served with lemon wedges.

With this trout, I also made the “Zucchini with Potatoes and Thyme,” from the August 2012 issue of Bön Appetit. I reduced the quantities a bit to make only four servings. Make sure to pay attention to the instructions to “cook through” and “cook until tender.” Thyme is the loveliest perfume. Salt is very important. In fact, make sure to salt and pepper this dish at every cooking stage and at the end. This dish was kid-approved.

Boneless Trout Fillets (1.37 lbs.) = $16.60
Yukon Gold Potatoes (1 lb.) = $1.07
Zucchini (1 lb.) = $1.26

PREP TIMES: eat fish after less than 30 minutes of effort; after chopping potatoes and zucchini, devote less than 30 minutes on the stove top too
yogurt keeps your fish moist on the inside, cornmeal is crunchy on the outside; skillet-browned potatoes and zucchini are justly kissed by thyme

Next time, I’ve dared myself to make the “Roast Chicken Thighs with Tomato-Tapioca Porridge,” from the September 2012 issue of Food & Wine. Tapioca? Yikes! Come back to my site soon, to see what happens.