Easy Fish Bake

I found this recipe on the fresh fish packaging from my grocery store.  I purchased rainbow trout and it turned out to be a quick and delicious meal.  This would also work great with tilapia or any other fish.

Dijon rainbow trout

Dijon Fish Bake

1 lb. fresh fish fillets
non-stick cooking spray
1/4 cup white wine
2 1/2 Tbs dijon mustard
1 Tbs lemon juice
2 cloves garlic, minced or pressed
1 tsp dried dill weed
1 tsp lemon pepper

Preheat oven to  400 degrees.  Coat a baking dish with non-stick spray.  Place fillets in dish.  Combine remaining ingredients in a bowl and spread mixture evenly over fish.  Bake 10-15 min. or until fish flakes easily.

Beets For My Valentine

What other vegetable shows the love like beets? I know of none. I love fresh beets and this recipe was delicious. Paired with rainbow trout and pearled couscous, our Valentine's dinner was devine.

Roasted beets and butternut squash with beet greens

Roasted Beets and Butternut Squash

1 butternut squash
1 bunch beets, with greens*
2 Tbs red wine vinegar
1 tsp balsamic vinegar
1 garlic clove, minced or pressed
5 Tbs olive oil
salt & pepper
3 Tbs chopped walnuts
2 Tbs fresh parsley, chopped (optional)
2 Tbs dried cranberries (optional)
feta cheese (optional)


Preheat oven to 425 degrees.

Prepare beets:  cut off greens, leaving 1/2 inch stem.  Scrub beets and place in baking dish with 1/4 inch water.  Cover dish tightly with lid or foil and bake 35-40 min. until beets are tender.  Remove beets from dish and allow to cool.

Prepare butternut squash:  peel squash, cut into 1/2-1 inch cubes, and place on a baking sheet lined with parchment or foil.  Sprinkle squash with 1/2 tsp. salt and 1/4 tsp. pepper then coat with 2 Tbs olive oil.  Toss and turn squash with spatula to coat with oil then spread evenly on pan.  Roast in same oven with beets for 20-30 min. turning once halfway through.  Cook until tender then remove from oven to cool.

Prepare greens*:  bring a large pot of salted water to boil.  Wash greens thoroughly and remove stems.  Cook greens for one minute in boiling water then remove to strainer and rinse with cold water.  Squeeze as much water out of greens as you can with kitchen towel or paper towels.  Chop coarsely.  (*substitute a bag of spinach for the beet greens if desired)

Prepare dressing:  mix vinegars, garlic, 3 Tbs olive oil, salt & pepper to taste.

Trim cooked beet ends, remove skin, and chop into 1/2-1 inch cubes.  Toss with half the dressing.  In another bowl, toss the squash with remaining dressing. 

To serve:  place greens on a platter and place beets and squash on opposite sides of greens.  Sprinkle with walnuts and remaining toppings as desired.