Now for some reason, I didn't take enough "making of" shots or either I accidentally deleted them. However, the recipe is easy so have no fear. In the food processor, combine flour, salt, pepper and rosemary. Now, you know I didn't follow the recipe exactly. I reduced the cheese and amped up the rosemary and black pepper. I used kosher salt instead of table salt. Add the butter and pulse until the mixture looks like coarse meal. Add the cheese and pulse twice.
*Imagine shot of mixture in food processor bowl here*
Roll the dough into a log on a lightly floured surface. Wrap in plastic and refrigerate for at least three hours.
The rest is easy -- just slice and bake! I need more practice with making even thin slices. I added an extra sprinkle of black pepper before baking. The first batch was baked on a sheet pan with a Silpat.
They came out okay. They were a little soft and not as dry as I would have liked.
I baked the next two batches directly on a baking stone
. I used a fish spatula
to remove the crackers because they were a bit delicate when they were warm.
. I used a fish spatula to remove the crackers because they were a bit delicate when they were warm.
I liked these much better, but I suspect it's the cheese that's keeping me from getting that dry, crumbly cracker texture.
I tried some different shapes too.
These had a lot of flavor, but too much salt, even with me cutting back on the Parm. I'll be more careful with my kosher-table salt swap next time. I'd make these again, but they didn't sastisfy my black pepper Triscuit goal.
Tools of the trade:
Toast your spices: fennel, coriander and cumin. Toasted whole spices have so much more flavor than pre-ground spices. (If you don't have whole spices on hand, toast your ground spices in a little olive oil and apply them as a paste to the fish. Make sure the paste is cool first.) Once your spices are fragrant (but not scorched), transfer them to a spice grinder. Give them a good whirl.
Preheat the oven to 400 degrees. In a large skillet, heat olive oil until almost smoking. Carefully add the fish, skin side up, to the pan. Sear for a couple of minutes. 
Carefully flip the fish (you should see good caramelization.) Move the pan to the oven. Cook until desired level of doneness. I'm a well-done, fish-is-flaky, kinda girl. I know ... the food police are on the way.
I added rosemary and a touch of smoked paprika to the carrots and left out the lemon juice. They were good. Next time, I think I'll try cumin and a mix of sweet and smoked paprika. Add the carrots, chicken broth, sugar and seasoning to a nonstick skillet. Bring to a boil.
Reduce the liquid and add your butter and a bit more sugar. You now have glazed carrots!
Dish it up and eat it up! I know the plate is missing some green. I was just too lazy to look for the frozen spinach and I hardly ever have fresh salad greens. on hand The leftover beets were a fine stand in.
See the appropriately sized piece of fish? Yeah. ... I finished the other half straight out of the pan while standing over the stove. My kitchen is a classy establishment.