Peppercorn Fish with Zucchini and Oven-Browned New Potatoes

Two more of my very favorite recipes.  The fish recipe comes from the summer 2013 Penzeys Spices catalog.  Nico loves cod prepared this way.

Peppercorn Fish

2 6-oz. fish filets (cod or tilapia are great)

1 TB. Flour

1-2 tsp. CREAMY PEPPERCORN (you buy this in a jar at Penzey’s Spices)

1/3 Cup olive oil

Rinse the fish and pat dry.  In a wide bowl, combine the flour and CREAMY PEPPERCORN.  Place the fish in the mixture and coat well on both sides.  Heat the olive oil over medium-high heat in a large skillet.

Oven-Browned New Potatoes

4 to 6 new potatoes, thinly sliced

2 tablespoons vegetable oil

1 tablespoon grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon pepper

Combine all ingredients in a large bowl, then pour them out in a single layer on a jellyroll pan lined with aluminum foil.  Bake, uncovered, at 400 F for 30 minutes.  I double the spices, because I like lots of flavor.  This recipe comes from the Southern Living Our Best Easy Weeknight Favorites cookbook.