Date Night Fish - Less Than 30 Minutes of Show Time

Lest we leave out the sea faring food group, here is a *Super Easy & Fast* fish entree that again uses the same principles of the Chicken and Steak dishes. Yes, there is a pattern emerging here.... cooking can be improvisiational, quick, and of course impressive to your hungry spectators, and also, for an added bonus, really healthy.

So let's get to crackin'. You know whacha gotta do. 

That's right, get that oven going at 500F.

For the fish here, we are going to skip the step of sauteeing and just go straight to the oven which makes this dish faster than the chicken or steak.

Now the cooking time here is going to be less than for the chicken or steak so keep that in mind when selecting your vegetables because they will only feel heat for 10-20 minutes. If you are using vegetables that are not pleasant al dente (potatoes, squash), then cut them up bite size. 

Here I used a couple of our Farmer's Market finds:  Sugar Snap Peas and Purple Sprouting Broccoli. You can throw in some herb stalks, roughly chopped onions, peeled garlic cloves to get your aromatics on, but I didn't have those on hand, so no big whoop!

Now season: salt, pepper, olive oil. I use very little oil, a tablespoon or so just to make a film over most of my veggies, but Matt likes to aggressively season until the vegetables are coated with oil which works as a barrier against the high heat. I like my vegetables more crisp, so I use less oil. It's just a matter of preference.

Toss.

Now pull out a sheet tray and put down some foil or parchment paper for an easy clean-up. Swish some more olive oil down on your foil or paper (so the bottom of your dish does not burn), and spread your vegetables out evenly on the tray.

Go ahead and place some nice flakey white fish fillets into the same seasoning bowl. Bass, snapper, and trout are great here but you can use salmon also. Choose whatever is wild as it will then be rich in Omega-3's and superior in taste. 

Season, dress with olive oil and toss.

Place the fillets, skin side up, atop the vegetables.

Now cut up some lemon slices and place them on the skin where they will add additional protection against the heat so your fish doesn't dry out, yuck.

Now you leave the rest up to your oven. Easy, right? These fillets here took 15 minutes to cook, but check after 10 minutes. Obviously a thicker cut will take longer.

Matt had whipped me up some cole slaw (I am a lucky lady), which made a nice pairing for this dish. Any kind of potatoe, rice, or even tortillas for tacos works great too, but you already know that.