I love to cook. When I’m stressed out or overwhelmed cooking can become more of a task than a pleasure; however, it doesn’t HAVE to be that way.
Remember the acronym, KISS – Keep It Simple Stupid? That is exactly what I do.
As I mentioned in a previous blog, I have been consuming more fish in my diet. I joined a fish “CSA” program. It’s actually called a Fishscription, cute right? I get a box of local, wild fish each week. All I have to do is pick it up from my farmer’s market, which I go to weekly anyways 🙂 Going to the farmer’s market is the best part of my week.
Fish is one of the fastest and easiest proteins to cook. Another bonus! So here is my lazy, but incredible fish recipe. Serve this with some roasted or steamed vegetables or a salad and you’re set!
- Wild white fish (any kind, any amount) – I typically do 1 lb
- Garlic spread*, to cover fish
- Lemon juice, to cover fish
- Grass-fed butter/ghee/coconut oil – about 1 T. to grease the pan and 1-2 T. on top
- Sea salt, dill, and pepper, to taste
- Heat oven to 350 degrees
- Put fish in a baking pan, greased with ghee/butter/coconut oil
- Put garlic spread on top to “frost” the fish
- Put lemon juice, butter/coconut oil, sea salt, dill, and pepper on top of fish
- Cook for about 10-20 minutes or until fish is done
That’s it – seriously.
*I get the garlic spread from my farmer’s market. The ingredients are: garlic, extra virgin olive oil, lemon juice, and black olives on top. You can also make your own using a recipe by one of my good friends, Camille Macres, found below.
- 1 cup healthy oil blend (can use olive oil, walnut oil, mac. nut oil)
- 3 egg yolks
- 2 cloves garlic
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon salt + more to taste
- In a small food processor, chop garlic.
- Add egg yolks, lemon juice, Dijon mustard and a teaspoon salt and blend about a minute. The yolks will become creamy in color.
- Slowly drizzle in oil blend in opening above (all small food processors should have this for this very purpose). The aioli should be very thick and well combined. Taste for salt. You can also add more lemon or Dijon if you desire.
And that’s all folks!!