When you want a change of pace from sautéed or oven roasted plain fish, this is an easy stew flavorful with onions and tomatoes.
Cod or other thick, white-fleshed fish (12 oz for 2 people), cut into large pieces, seasoned with S&P
Potatoes — small, best tasting (Yukon Gold okay in a pinch), 5-8 small
Onion, 1/2, sliced into thin half moons
garlic, 4 cloves, sliced thin
Vegetable stock, 1 c
Canned tomatoes — 28 oz, or can use less and add more stock
Lemon — for zest and wedges for serving
Tomato paste (add with garlic if using fewer tomatoes), < 1 T
Parsley — chopped for serving
Crusty fresh bread is a good idea for an accompaniment
A bracing salad such as escarole and citrus and citrus vinaigrette would also be good following meal
Green beans would go well with this
- In a large saucepan, heat 1 T olive oil and add sliced onions, S&P and thyme, and cook until soft, about 5 minutes. Add garlic, zest and tomato paste and cook for a minute.
- Add stock, tomatoes and saffron, breaking up tomatoes as you add them in. Add potatoes, S&P, cover and cook about 12 minutes until potatoes are just tender.
- Add in fish, cover and cook about 5 minutes, until fish is opaque and cooked through.
Serve in wide, shallow bowls, topping with parsley and serve with lemon wedges.
Source: Garlic and Tomato Fish Stew, Washington Post 3/27/18
Fish gets a lively flavorful yet easy treatment with tomatoes, almonds, garlic, butter, cayenne and lemon.
This is a southeastern Mexican recipe, from Tampico, or adapted from Moosewood chefs’ idea of Tampico cuisine. In any event, it is delicious! And did I mention easy too.
Thanks to Sundays at Moosewood Restaurant, Mexican section.
For one or two people:
6 oz cod per person (or flounder, scrod or haddock)
1/3 c sliced almonds, toasted and cooled (bake on sheet pan for 5 mins until fragrant)
8-10 cherry tomatoes, or 1 small tomato (if you have none or it’s winter, use sun-dried tomatoes reconstituted in boiling water)
chopped parsley or cilantro
1 garlic clove, minced
1/8 t cayenne
2 T butter
lemon juice from ½ lemon
Preheat oven to 375 degrees.
- Toast almonds, and let cool. Mix with tomatoes, parsley and salt. Can make this 2-3 days ahead if refrigerated – will allow flavors to meld, although I would not do this with fresh tomatoes since I believe Tomatoes Do Not Belong in Refrigerator.
- Heat baking pan in oven; remove and add 2 T butter to melt. When ready to cook, lay fish in pan.
- Heat in small sauté pan over very low heat: garlic, butter, and cayenne. Add lemon juice.
- Put almond mixture on top of fish. (If using flounder, roll flounder around almond mixture.) Pour butter garlic mixture on top of almond mixture.
- Cover and bake 20+ minutes until fish is cooked and flaky. Wow!
Serve with roasted potatoes and plain boiled green beans.
No stove-top used! Nutritious, delicious fish dinner ready in 45 minutes.
Oven-roasted salmon filets with shitake mushrooms
Roasted baby potatoes with garlic and thyme
- Preheat oven to 400 degrees.
- Scrub taters, cut in ½ or thirds, and put into baking dish with a few whole peeled garlic cloves and a few sprigs of thyme (or dried, crumbled by hand), S&P. Add drizzle of olive oil, and mix around. Pour in a splash of water (steam will help taters cook). Place potatoes cut side down, cover with aluminum foil and put in oven. Your dinner is now 40 minutes away. Bake for 20 minutes.
- Prepare asparagus in usual manner (breaking off bottoms; rinse). Place on baking sheet lined with aluminum foil (if desired for easy clean-up). Sprinkle on soy sauce and olive oil. Mix around, then spread out.
- After 20 minutes, remove cover from potatoes. Increase oven temp to 425 degrees and continue roasting potatoes, cut side down.
- Prepare fish: Cut mushrooms in half. Take out another baking pan and line with foil. Put in a little oil and place cut mushrooms tops down in a line. Season fish with S&P. Place fish good side down on mushrooms, with skin side up.
- When timer is at 15 minutes, put asparagus into oven.
- About 12 minutes out, or however degree of doneness you like your salmon (and depending on thickness of filet), put fish into oven.
- Go set your table, pour yourself a nice glass of seltzer, and RELAX. Dinner is almost done.
- Check your potatoes by sticking a fork in ‘em to see if their done. They can sit out of the oven waiting for the rest of the meal, or not. (Ditto with asparagus.) Turn taters with a spatula if you’re worrying about them sticking or getting too brown (they’re probably just fine)
- Remove fish from pan with a spatula, trying to flip over to serve with mushrooms on top.
Voila! Dinner is served!
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!