When I’m deep into my writing grooves, which happens only on Wednesdays when my husband is home with the kids, I have to forage for a quick lunch that won’t break the spell.
I’ll be posting some quick lunches that go beyond the sandwich – not that there’s anything wrong with a sandwich! Only, I grow weary of bread with things on it. So I turn to fast, hearty, simple fare to get me from one page to the next.
This recipe will feed you for lunch and dinner. If making only one, trim the size. If making for a family dinner, increase or serve with sides of roasted broccoli or steamed kale.
1/2 lb wild cod (or other fish - bluefish is great)
1 onion, sliced
handful cherry tomatoes, halved OR 1 plum tomato sliced and seeded
3 tbsp olive oil
1/2 cup white wine
1 tsp Dijon mustard
Rinse the fish and pat dry. Season with salt and pepper. Place onions, tomatoes, and olive oil in skillet. Heat on med-high until onions are starting to color and tomatoes are bursting. Mix mustard and white wine. Add to pan and raise heat to high, stirring onions, tomatoes and sauce. Place fish in single layer on top, cover with inverted large mixing bowl or cover big enough to fit. Cook for about 5-8 minutes until fish is cooked through. Salt to taste. Serve as is or on a bed of greens or grains. Get back to work!