Simple baked fish

When you come home from an exhausting day at work, the last matter on your mind is about cooking dinner. You simply want to relax, watch television, and melt into the couch. Thus being so listless, you resort to carry-out, a frozen meal, or even just a bowl of cereal. Don’t worry, as much of a foodie as I am, I admit to falling victim to this occasionally as well. But, as drained as you are, a healthy meal is the ideal antidote to rejuvenate your body after that stressful eight hours at the office. Cooking for yourself does not always require hours of preparation or active work; rather, with the right ingredients at your ready, you can whip up a wholesome meal in less than 30 minutes.

Individually packaged and frozen fillets of fish are modern-day technology’s most thoughtful gift to mankind. How much more convenient can you get with perfectly portioned proteins that are vacuum-sealed and essentially freezer-burn proof? All you need to do is remove one or two fillets from the freezer at a time and allow them to thaw in the refrigerator (if you can remember, I recommend taking the fish out of the freezer in the morning so they are thawed by the time you arrive home from work in the evening).

Preheat your oven or toaster oven to 350F and season both sides of the fish with salt and black pepper, extra virgin olive oil, herbs de Provence, and lemon zest. Arrange the fish on a parchment-lined baking sheet and fan thinly sliced lemon wheels over each fillet. Douse with a drink of white wine and bake for 10-15 minutes, or until the internal temperature reaches 140F.

While your fish is in the oven, bring a cup of water or chicken stock to a boil and add 1/2 cup of quinoa or whole wheat couscous. If you prefer to make couscous, remove the pot from the stove and allow the couscous to bloom, about five minutes. If quinoa is more your style, keep the pot on the stove at a low simmer for about 15 minutes, or until all the liquid is absorbed. Both need to be fluffed with a fork when finished cooking. 

As your protein and starch tend to themselves, prepare a veggie to round out your plate. Green beans, broccoli, Brussels sprouts – none have to be fresh, as frozen options are a perfect solution to quick-fix meals. Steam them in a pot on the stove or microwave them in a covered bowl. Just be sure to not overcook your greens; nothing is worse than vegetable mush.

Since your fish may not yet be finished baking, why not sautee some mushrooms for a jazzy topping? In a large, shallow skillet, heat about a tablespoon of extra virgin olive oil and add in a cup of thinly sliced mushrooms. Generously season the mushrooms with salt and black pepper. Toss the mushrooms to ensure each slice is appropriately caramelized and sprinkle in some dried thyme. To finish off the mushrooms, pour in 1/4-1/3 cup of that same white wine you used for the fish and turn up the heat to allow the alcohol to burn off.

Once all your meal components have finished cooking, happily serve yourself the delicious meal you so deserve. And there you have it – you’re never less than 30 minutes away from a great meal.