C0re ~ Fish

This is also from that same 2w c0re cookbook I've mentioned before. 3 oints per serving, if you're doing it that way, yummy and easy if you aren't using 2w whatsoever. (per serving info: serving counts as 1/4 pound of halibut and 1/2 cup tomato "sauce" = 181 calories, 3 g fat, 4 g fiber)

Again with the fish. It calls for halibut but you know I used talapia. Even if you don't like fish, this is one that could work. It's not terribly "fishy".

EASY EASY EASY and almost no time at all. (preheat oven to 450)

Take a skillet and heat over medium-high heat. Slice one onion and a garlic clove (calls for "minced" but I just crush it) and cook for 4 or 5 minutes, stirring often. Stir in 28 ounces of diced tomatoes (calls for 2 small cans, I had one large can on hand and used that), 7 or 8 chopped kalamata olives (recipe calls for 5), I squeezed in the juice from 1/2 lemon (calls for a tablespoon of lemon juice), and basil and oregano (1 teaspoon each). Add pepper (it calls for 1/4 teaspoon, but you know how I feel about measuring). Let this all boil up, then simmer for about 6 minutes. No need to cover.

I laid the fish (about one or one and a half pounds of talapia, though it calls for one pound of halibut) out in an 8x8 baking dish. (They make glass casserole dishes that size, and I thought I had one, but instead I found in my cupboard one of those aluminum ones you can get at the grocery store. This worked out great for me, because it came with a plastic lid that I used to store the leftovers.) The fish ended up overlapping a bit, but it didn't matter at all. Then pour the tomatoe mixture over the fish and pop it in the oven at 450 degrees f, cook for 10 minutes.

That's it!



It's actually harder than you might think to make food look good in a picture. Case in point? Anytime I've photographed fish it comes out looking shiny. It's not ugly in real life. Also, this is about 1/4 of the food. That's a lot of food. This is not a dinner sized plate, I guess it would count as more of a salad plate, but it's loaded up, so it's very filling and satisfying. I ate this 4 times, and never felt the need to sex it up with a salad or anything else.

Also, the recipe calls for capers. Now, I didn't use any capers. One, because everything else was already in the pantry and I wasn't going to go make a special trip for capers. And two, it's, you know, capers. I figured that anything that tastes good with capers should likely taste great without them. Any caper fan could set me straight, no doubt.