Among my resolutions this year is cooking at least 4 nights a week. (Living in Brooklyn makes it really tempting to not EVER cook.) And while I was in Michigan over the break, my sister M, who has a FABULOUS food blog here, kept telling me that I should start writing in my blog more and I should do food too! So, ok. I figure this will help me stay on track with the cooking and the weight loss.
So, without further ado.... the fish.
I'll admit it. I'm not really a fish person. The Tummy, however, really is. He can't get enough of it. The man loves his seafood and actually complains if we don't regularly have fish.
Now, a small aside before we get to the recipe: when I was growing up, I HATED fish. Part of this, it must be admitted, was because my mother seriously messes up cooking fish. I don't intend any disrespect here. There are lots of other things she makes quite well, but she does much better with things that take longer to cook. So fish was just not her thing. I am constantly suprised by fish recipes that are edible. I don't even expect them to be yummy.
That being said, HOLY COW WAS THIS YUMMY! It is Fish with Sun-Dried Tomato Pesto, Feta and Black Olives. And it comes from, get this, my 500 Best Healthy Recipes cookbook! It is a New Year's Eve Eve MIRACLE! A healthy, yummy fish recipe! And not even that tricky to throw together. It's got some stuff in it that I don't always keep in the cupboard, but it's so good, I may have to start. I served the fish with a half cup of basmati rice, steamed asparagus and salad. This got an "MMMMM" and "Is there any more?" from the Tummy. I used Tilapia, but I think you could use cheaper fish and it would still be good. With the tilapia, it was delicious. The whole plate (including rice) is only 6 points on WW. The fish is only 4.
Fish with Sun-Dried Tomato Pesto, Feta and Black Olives
1.5 lbs fish fillets
1 oz feta cheese, crumbled
2 Tbsp chopped black olives
1/4 cup well-packed, chopped sun-dried tomatoes *
2 Tbsp chopped fresh basil
1.5 Tbsp olive oil
1.5 Tbsp grated Parmesan cheese
1 Tbsp toasted pine nuts
1 tsp minced garlic
1/3 cup chicken stock
1. Sauce: Put tomatoes, basil, oil, Parmesan, pine nuts and garlic in food processor. Process until finely chopped. Then, with the machine running, gradually add the stock until the mixture is smooth.
2. Put fish in single layer in greased baking dish. Spread the sauce over the fish. Sprinkle with feta and chopped olives. Bake at 425 degrees for about 15 minutes per inch.
* Use dry sun-dried tomatoes. Soak them in boiling water about 15 minutes before chopping.