Here is the dilemma I face a few times per week: I get so hungry that I could eat a whole cow but at the same time I am too lazy to open the fridge door, let alone cook. Add to this the fact that a simple green salad or some pasta topped with yogurt (yes, the combination is actually palatable) just seems too mundane to provide enough pleasure and enjoyment to my senses to keep them quiet until the next meal. The outcome of this poisonous concoction is that I find myself sitting at our kitchen table staring into the void, getting only hungrier and hungrier.
Frankly, this is a far from ideal situation. As my beloved soon-to-be-husband would attest, during such intense moments of decision making, I get cranky, unreceptive, borderline rude... not quite the woman you would like to marry, really.
It does take some effort and strong will to snap out of such a grim mood, but once those shameful moments are over, I’m on fire again! Well somewhat. I still have to satisfy the time pressure caused by the hunger issue and the strong demands pressed upon by my taste buds.
Solution? Some aluminum foil.
And some fish (preferably a white fleshed fish - not too bland, like cod, nor too fishy, like salmon).
Fish and vegetables, augmented with a nutty mushroom flavour and a hint of white wine, all packed in a little aluminum steam chamber...
I sound like a menu from a restaurant with way too many Michelin stars but, this recipe will outshine anything on that menu, I promise!
Try it, love it and then thank my mom!
No more dilemmas...
Tilapia with Dried Mushrooms, Cherry Tomatoes and Baby Spinach
Serves 2
2 tilapia fillets (about ½lb. each)
Handful of dried mushrooms (any type, even better if you find a mix)
¾ cup packed baby spinach
8 cherry tomatoes, cut in half
1 tablespoon chives, finely chopped
3 tablespoons dry white wine (can be replaced with the mushroom soaking water)
Olive oil
Ground black pepper
Salt
Transfer the dried mushrooms in a small bowl and cover with boiling hot water. Soak until the mushrooms are tender (the time depends on the type of dried mushrooms you are using). Strain the water and set the mushrooms aside. If not using wine, don’t discard the water, it’s a very flavourful substitute. Heat your oven to 350°F (180°C). Cut out two sheets of aluminum foil, about one foot (30cm) each. Lightly brush the middle of one of the sheets with olive oil and place the fish on top. Layer half of the spinach, half the of the soaked mushrooms and half of the cherry tomatoes. Sprinkle with half of the chopped chives. Drizzle with half of the wine (or the soaking water of the mushrooms), some olive oil, and season with salt and pepper. To package your fish, bring the long ends of your aluminum together and roll/fold them together like a paper bag, leaving enough space for the steam to do its magic. Finally roll/fold the open ends of the foil towards the middle to seal off your package.
Repeat this for the second fish fillet using the rest of the ingredients and aluminum foil.
Place the two packages on a baking tray and bake in the heated oven for 30 minutes.
Serve with a simple green salad and the most versatile potato salad.
