I knocked the socks off of dinner tonight. So, naturally, I had to share it with you. It’s a meal that the likes of Mark Bittman and Michael Pollan would totally endorse—made only with fish, veggies and legumes. Plus, it's incredibly easy and fast. Get ready because this is quickly going to become a weeknight staple...at least in my home!
Mediterranean Fish Packets
2 halibut filets (about 6 oz each)
1 can organic no salt added diced tomatoes*
1 can organic no salt added great northern beans^
1 can organic no salt added kidney beans^
1 bunch organic collard greens or any leafy green vegetable (spinach or kale would also work), washed, stems removed, and cut into thin slices
1 lemon, sliced
2 sheets aluminum foil
Preheat oven to 450.
Thoroughly rinse beans. In the middle of each slice of aluminum foil divide ingredients and layer in this order: Collard greens, tomatoes, both kinds of beans, and fish. Sprinkle fish with salt and pepper and top with two lemon slices each. Fold the packets, place on baking sheet and cook for about 18-20 minutes. Let them sit for 2 to 3 minutes while you open a bottle of sauvignon blanc (Cakebread if we're dreaming here). Using tongs, place the contents of each packet on a plate and dig in--guiltlessly.
*When in season, I’m sure regular tomatoes would be key, but canned diced tomatoes are a great winter solution.
^As I’ve mentioned before, I’m not a fan of anything that comes in a can because of the chemical bisphenol-A (BPA). I ordered a slow cooker this weekend so I’m going to try this recipe again after cooking dried beans in it all day and compare. Still, beans are so wonderful for you so it’s more than OK if they come from a can—just rinse really well.