The other day I accidentally made the most tender fish dish to ever come out of our kitchen. Slogging along getting through my work week chores, I was preparing to cross making dinner off of my list. I had a solid plan for our salad, but needed a little inspiration for our ocean made protein. We had some Greek yogurt that was coming to the end of its days, and I decided last minute to add it to my stone ground mustard with sliced lemon topping. In the event my idea turned out to be a gross disaster, I treated the second fillet with a healthy dollop of sun-dried tomato paste, sliced green olives, and purple onion slices.
Once dressed, I wrapped the fish up in their parchment housing to bake. As the minutes ticked by, our house began to fill with delectable scents. I still kept my fingers crossed that I wouldn’t be calling our local Thai place after one bite of my yogurt fish, but things seemed to be heading in the right direction. The timer dinged and I let everything stand for five minutes to cool down, and let the juices rest. When it was time to face the music, I carefully unwrapped each fillet, and took a bite to test the flavor. Sweet goodness and holy moly, the scrumptious taste of success was mine! The yogurt fillet was so moist and tender, I considered running into the courtyard with it so I didn’t have to share. The sun-dried tomato fillet was also a knockout hit, and I will be incorporating the paste into my ingredient rotation from this point forward.
If you have ten minutes for prep, and another fifteen for cooking time, I highly recommend the following:
Purchase two fresh fillets from your local grocer (we used cod but feel free to select your preferred white fish). Pre-heat your oven to 350 degrees, then rinse and gently pat each fillet dry. Set the fish aside while you prep your topping ingredients.
Best Ever Yogurt Fish:
Thinly slice one half of a lemon, and set aside. Take one fish fillet and spoon two tablespoons of stone ground mustard over top, then using the back of your spoon, spread it around until the top of the fish is evenly covered. Lay your lemon sliced over the mustard, then sprinkle a teaspoon of sea salt over top. Add four tablespoon sized dollops of Greek yogurt over the lemon, and smooth until mostly covered. Move your fillet to a piece of parchment paper, then add a few cracks of fresh black pepper and a drizzle of olive oil, before tightly folding the packet to seal everything inside. Bake for 15 minutes then let it stand for five minutes. Remove and devour.
Super Stunner Sun-dried Tomato Fish:
Thinly slice one-quarter of a purple onion, and set aside. Take one fish fillet and spoon three tablespoons of sun-dried tomato paste over top, then using the back of your spoon, spread it around until the top of the fish is evenly covered. Slice a handful of green olives and sprinkle them over top of the fish, patting them down to keep them in place. Arrange your onion slices over top, ensuring they are equally distributed. Move your fillet to a piece of parchment paper, then add a few cracks of fresh black pepper, a dash of sea salt and a drizzle of olive oil before tightly folding the packet to seal everything inside. Bake for 15 minutes then let it stand for five minutes. Remove and devour.