Mediterranean Fish

Like many women, I work full time. Which means dinner is something from the freezer more often than I care to admit. And I’m also expecting a baby – which, I’m told, means things are about to get more hectic. So I’m stocking the freezer now – but not with bland frozen lasagnas and cardboard pizzas. I decided to make some of the Tastefully Simple Tonight meals and freeze them. It took just a few minutes to combine the ingredients in a big freezer bag and use the provided label to note the cook time and temp. Now the quick and delicious meals are ready in my freezer waiting for a night when I need a little pick-me-up. Fish thaws and cooks quickly, so I can end a busy diaper-filled day with a nice homemade meal. I can’t wait!

Mediterranean Fish

By Lisa Ek

• 1/4 cup Dried Tomato & Garlic Pesto Mix
• 1/4 cup olive oil
• 3 Tbsp. water
• 1/4 cup chopped Kalamata olives
• Zest and juice of 1 lemon
• 6 (4 oz.) white fish fillets
• Feta cheese for garnish

Serve it tonight: Combine all ingredients except fish and feta cheese in a small bowl; whisk to blend. Place fish in a greased baking dish; pour pesto mixture over fish. Roast at 450 degrees for 7-8 minutes or until fish flakes easily. Garnish with crumbled feta cheese. Makes 6 servings.

Serve it later: Place marinade and fish in a large resealable bag. Freeze until ready to serve. Thaw completely; prepare as directed above.

Sides: Cubed, roasted potatoes drizzled with olive oil and sprinkled with Seasoned Salt, sliced cucumbers.

Mediterranean Fish made using the Tastefully Simple Tonight collection.

Tips:

• This dish is featured in the Tastefully Simple Tonight collection of products that includes a meal planner with recipes that can be made right away or frozen for later.
• Any mild-flavored white fish will work for this recipe. Tilapia, orange roughy, haddock, Pollock, walleye or trout will work. It all depends on your preference and the availability of the fish.
• You can substitute black or green olives for the Kalamata olives, but the Kalamatas will be most authentic with this dish.
• Lemon zest is the outer yellow rind and should be minced or grated very finely. Avoid getting any of the white “pith” as this is usually bitter.

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