I love fish. It is both delicious and nutritious (except farm-raised). But I don’t eat it at home as much as I would like because I repeatedly forget how to cook it. Here is an easy fail-proof method: Put fillets in hot oven (425-450 degrees) and bake for up to 10 minutes. There.
Entire meal takes less than 50 mins. It is a very, very low-stress meal. You put up rice to cook which sets the outside time parameter. Then you get out your vegetable and fish. The fish cooks undisturbed in the oven at the end when you are steaming your broccoli or cooking other vegetables. Easy-peasy. A slow, little-attention dinner prep for a three-part meal.
Meal: Brown rice, steamed broccoli, and baked haddock
- Put up rice to cook. I like short-grain brown rice. 1+ c. water with 1/2 c. rice. Put both in small pot, cover and bring to a boil. Reduce heat and cook 45 mins. (When done, stir and let sit covered for 10 minutes if you have the time; it can sit longer if needed.) Make extra if you want to have stir-fried rice with veggies on another night.
- Preheat oven to 425 degrees.
- Prepare broccoli: Cut off ends, and cut into large florets. Rinse in colander. Put water in pot up to steamer. Bring water to boil and let sit.
- Prepare fish accompaniments: Cut lemon; take out butter and parsley. Cover 1/4 sheet pan with aluminum foil.
- When rice is almost done, put broccoli in pot, cover and steam for 5+ mins. Turn off heat before fully cooked.
- Chop parsley.
- Rinse fish fillet (6+ oz/person), put on baking dish. Season fish with S&P; dot with butter, squeeze on lemon. Put in hot oven and bake for 8 mins. By this time rice should be done and broccoli turned off. Check fish for doneness with fork. Cook for up to 2 mins more if needed.
- Plate rice and broccoli, and dab with butter.
- Put fish on plate, squeeze on fresh lemon and sprinkle with chopped parsley.
Voila! A simple, low-stress delicious weeknight meal! Well done!