Thursday night fish

Yesterday I picked up a nice mahi-mahi fillet and did a recipe from Marcella Hazan's Essentials of Classic Italian Cooking (borrowed from the library). I marinated the fish with rosemary, lemon, good olive oil, and bread crumbs, then broiled it. The results were excellent.

To accompany the fish, we had: sauteed asparagus; roasted turnip and rutabaga slices; farfalle with a sauce made from browned onions, butter, white wine, and bread crumbs; and some leftover roast cauliflower from Wednesday night.