Baked Fish with Mashed Cauliflower

I love fish and some weeks, can't get enough of it.   Last week I wanted to make something light and easy for dinner.  I came home looked at what I had in the good old refrigerator/freezer and found some fish, cauliflower and cheese...and here is what I came up with.

Baked Fish

1/2 a packet of the instant mashed potatoes (from Trader Joe's...garlic flavor)

3 fillets of fish (any white flaky fish) about 1-2 lbs

1 teaspoon of olive oil

Mix half the uncooked potato flakes with half a packet of seasoning

Lightly oil fish and coat one side of fish in the potato flakes.

Place on a foil lined baking sheet

Season lightly with salt and pepper

Bake in oven for 8 minutes

Turn oven to broil.

Broil fish until browned and lightly crispy on top.

Mashed Cauliflower

1 large head of cauliflower

1/8 cup milk (cream or what ever you like to use)

1/4 cup of shredded cheese

1 tablespoon chives (chopped finely)

Bring a pot of water to boil and add cauliflower, season water with salt.

Boil for about 8 minutes, drain well

Return cauliflower to warm pan to dry up remaining liquid

Mash cauliflower, season with salt and pepper

Add milk and continue to mash until smooth.

Add in cheese and chives

Serve warm

Steamed Fish Packets with Stuffed Tomatoes

Steamed Fish Packet (with spinach, swiss chard and lemon)


1/2 pound fresh spinach, rinsed well

1/2 pound fresh swiss chard, rinsed well and chopped (removing stems)

three cloves of garlic sliced

four fillets of white fish (stripped bass) about six to eight ounces each

one lemon sliced into 1/4 inch pieces

4 pieces of Aluminum Foil

two tablespoons of butter divided

~ Start by melting one table spoon of butter and two cloves of garlic in a large skillet. Add spinach and swiss chard in batches. Once it has wilted enough add more until all spinach and swiss chard fits in the pan. Squeeze some fresh lemon juice, season with salt and pepper.

~ Lay out the four sheets of Aluminum Foil. Cut the remaining one table spoon of butter into four pieces, place a piece on each sheet of foil. Place 1/4 off the spinach and swiss chard on each of the sheets. Top with a piece of fish, add pieces of sliced garlic and a lemon slice. Season with salt and pepper.

~Wrap each up each piece of foil and place on a rimmed baking sheet. Bake at 400 degrees for 15-20 minutes depending on the thickness of the fish.

Baked Stuffed Tomatoes

(adapted from Martha Stewart's Every Day Food issue #3, page 101)


4 plum tomatoes cut in half lengthwise (slice off a small sliver from the skin side so they halves lay flat in the baking dish, discard the seeds)

1/2 cup cooked qunioa

1/4 cup crumbled feta cheese

1/2 teaspoon dried oregano (thyme, marjoram etc.)

1 tablespoon olive oil

season with salt and pepper

~Stuff each tomato with the mixture and place in a baking dish

~Bake until tomatoes are soft and topping is crisp and browned, about 15-20 minutes.