The Recipes

Easiest Fish in the World

I don't know about you guys, but Wednesdays are just the roughest day of the week for me.  I go in early, I stay late, and it's only the middle of the week.  By the time I'm leaving the office, I feel like it's too late to go eat - if I do, I'll feel like I get home way too late, but lord if cooking doesn't sound like a bother!

Seriously, how do you moms and dads do it?  I'm just cooking solo here and feel like I'm Joan of Arc when I cook on nights like tonight.

Now, if I had gotten myself together over the weekend and prepped for the week, I wouldn't currently be standing here, typing on my computer and munching on radishes.  But when have I ever gotten myself past the hot mess phase?

You'll recognize this cooking technique by now - we've done it quite a bit.  You can really toss just about any vegetable in this dish or spice blend and it will come out perfect every dang time.

Easiest Fish in the World

Serves: 1     Time: 20 minutes     Difficulty: The Word Doesn't Apply Here


- 1 piece of flaky white fish

- 3 slices onion

- 5 olives, sliced

- 1/4 c. sliced mushrooms

- 1/2 lemon, juiced

- a few sprigs of tarragon

- salt

- pepper

- olive oil


Preheat the oven to 350 degrees.

Scatter the onions and mushrooms in the middle of a piece of parchment paper.  Top with the fish.  Season with salt and pepper and drizzle with olive oil.  Scatter the olives on top, add the lemon juice, and top with the tarragon.  

Fold the paper over the fish and start crimping in the edges to form a packet.  Bake for 20-24 minutes.  It will look like this when you take it out:

Plop the packet on a plate and cut it open.  Sit down.  Relax.  Eat.  Get through the next two days.