Simple Baked Fish

How to serve Simple Baked Fish

What kind of fish can you use in this recipe?

I like to use white fish like, cod, tilapia, halibut, or flounder.

Can you use frozen fish?

In Kansas, most fish is previously frozen. I find frozen fish works really well in this recipe.

How do you thaw frozen fish?

I find it is best to place the frozen fish in a container in the refrigerator. The container will catch any drips or liquid as the fish thaws. This usually takes 24-48 hours. You can quickly thaw the fish by placing it in a bowl of cool water. You want to change the water every 30 minutes. It will take 1-2 hours to thaw one pound of individually wrapped pieces of fish.

How do you serve Simple Baked Fish?

I like to serve it with a simple vegetable like this recipe for frozen veggies you want to eat. It goes really well with Romesco Sauce.

What temperature do you bake fish?

I find that 10-12 minutes at 400 degrees Fahrenheit works well. You may need to bake a little more or less depending on the size and thickness of the fish. Be careful not to overbake the fish or it will get dry. 

Why do you top baked fish with lemon slices?

I find that the lemon adds a little flavor and a little acid that helps brighten up the simple baked fish. 

Shows Texture and Serving of Simple Baked Fish

Simple Baked Fish

Yield: 4
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

This simple dinner takes minutes to make. In Kansas, I use frozen fish and top it with salt, pepper, and lemon slices.

The lemon slices add some flavor and acid to complement the fish.

It is really great topped with Cheater Romesco Sauce.

Ingredients

  • 1 Pound white fish (cod, tilapia, halibut, and flounder all work well.) Cut into individual portions.
  • 1 teaspoon Coarse Sea Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1-2 Lemons sliced thinly
  • Cooking Spray
  • Parchment Paper

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Place parchment paper on a rimmed baking sheet and spray lightly with cooking spray.
  3. Place the fish on the sprayed parchment paper and sprinkle with salt and pepper.
  4. Place lemon slices over the pieces of fish.
  5. Bake in oven for 10-12 minutes. If your fish is thin it will take closer to 10 minutes. If you have a thick piece of fish, it will take closer to 12 minutes.
  6. Remove from oven and serve.
  7. I like to serve it with Cheater Romesco Sacue.
  8. This shows how to serve romesco sauce with baked fish.

Notes

To thaw frozen fish, place the fish in a container in the refrigerator for 24-48 hours. You can also thaw it in a bowl of cool water, changing the water every 30 minutes.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 13Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 530mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 0g

Nutrition information is provided as a courtesy and may not be completely accurate.

This post contains affiliate links.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

 

 

 

Easy Croutons

Last week I made crust-less peanut butter and jelly sandwiches. That means I was left with a pile of bread crusts. I am not a fan of wasting food and my favorite thing to make with bread crusts is croutons.

You can make these with any kind of bread. I find it a great way to use up the heels of the bread. (Why does everyone in my family refuse to eat the heel?) I often keep a bag of bread scraps in the freezer an pull them out when I am ready to make croutons. They work great on soups or salads adding a tasty crunch.

Easy Croutons

Easy Croutons

Yield: 4 Cups
Prep Time: 5 minutes
Cook Time: 28 minutes
Total Time: 33 minutes

Bread cubes are mixed with butter and seasonings and baked in the oven to make crispy and crunchy croutons that are perfect for topping soups or salads.

Ingredients

  • 4 Cups Cubed Bread (1 inch cubes)
  • 4 Tablespoons Unsalted Butter, melted
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon Coarse Sea Salt

Instructions

    Preheat oven to 350 degrees Fahrenheit.
    In a large bowl, mix melted butter, onion powder, garlic powder, Italian seasoning, and salt. Add the bread cubes and stir well. You want to stir this several times to help distribute the butter and seasonings on all the bread cubes.
    Place the seasoned bread on a rimmed baking sheet and spread into an even layer.
    Bake at 350 degrees for 23-28 minutes.
    Remove from oven and serve on top of soups or salads.

    Notes

    You can use any kind of bread including gluten free bread. I often have a mixture of different breads.

    Watch them carefully at the end as they can burn easily.

    Nutrition Information:
    Yield: 16 Serving Size: 1
    Amount Per Serving: Calories: 53Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 116mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 1g

    Nutrition information is provided as a courtesy and may not be completely accurate.

     

    Make Ahead PB&J Sandwiches (No Crusts)

    When I am entering into an extra busy season I like to stock my freezer with food that is easy to serve. One thing I like to make is Peanut Butter and Jelly sandwiches. I make them in large batches, wrap them up and keep them in the freezer for easy lunches or snacks for my kids. They are less expensive than pre-made frozen sandwiches and I have better control over the ingredients.

    You can use peanut butter, almond butter, or even sunflower butter if you need a nut-free option. I have used all different kinds of jam and jelly. I usually make this with whole wheat bread, but you can use any bread you prefer. If you need to be gluten-free, you can even use gluten-free bread.

    I have two different “sandwich makers.” Both work well.

    This two-piece square one is extra-nice because It has separate pieces for cutting and sealing the sandwich. 

    This one-piece one does it all in one step.

    They both work well. If you don’t have a sandwich maker, cut off the crusts and use a fork to seal along the edges of the sandwiches.

    Make them in a big batch and wrap each sandwich individually. Freeze the sandwiches. You can put a frozen sandwich in a lunchbox before school and it will thaw by lunchtime. They make a quick and easy option for school lunches.

    Make Ahead PB&J Sandwiches (No Crusts)

    Make Ahead PB&J Sandwiches (No Crusts)

    Yield: 1
    Prep Time: 5 minutes
    Total Time: 5 minutes

    I like to make these simple make-ahead sandwiches when life is crazy. They are perfect for school lunches or after school snacks.

    You have control over the ingredients and they are less expensive than the pre-made sandwiches.

    Ingredients

    • 2 Slices Bread (I like whole wheat, but you can use gluten free or your favorite sandwich bread.)
    • 1 Tablespoon Peanut Butter
    • 1 teaspoon jam or jelly any flavor

    Instructions

      If you are using a sandwich maker, mark the two slices of bread so you know where to add the filling. If you are not, cut off the crusts of the bread with a sharp knife.
      Spread half of the peanut butter on either side of the bread.
      Place the jam on top of the peanut butter on one side of the bread.
      Top with the second slice of bread having the peanut butter on top of the jam.
      Using a sandwich maker, slice and seal the sandwich. Save the crusts for croutons or other uses.
      Wrap the sandwich with plastic wrap or place in a freezer safe container and freeze.
      When ready to serve. Let the sandwich thaw at room temperature for 2-3 hours.

    Notes

    You can easily customize the bread and fillings. Almond butter or sunflower butter work well. Use any kind of sandwich bread you prefer including gluten-free bread.

    Easy 2 Serving Mac and Cheese

    My daughter loves to make this simple one pot macaroni and cheese for lunch. You start with boiling macaroni in salted water. It is super important to salt the water to flavor the macaroni as it cooks. Once the macaroni is cooked you make a simple sauce by mixing melted butter and flour in the pan and adding milk and cheese. It is a super creamy mac and cheese that comes together quickly and is perfect for a lunch or simple side dish.

    Easy 2 Serving Mac and Cheese

    Easy 2 Serving Mac and Cheese

    Yield: 2
    Prep Time: 5 minutes
    Cook Time: 14 minutes
    Total Time: 19 minutes

    This simple macaroni and cheese can be made in one pot and makes two servings it is perfect for a quick lunch or side dish. Cooked elbow macaroni is added to a simple sauce made from milk and cheddar cheese.

    Ingredients

    • 4 Cups Water
    • 1 Tablespoon Plus 1/4 teaspoon Coarse Sea Salt, divided
    • 1 Cup Uncooked Elbow Macaroni or other dried pasta (see notes)
    • 1 Tablespoon Salted Butter
    • 1 Tablespoon Flour
    • 1/2 Cup Milk (see note)
    • 1/2 Cup (1.5 ounces) Shredded Sharp Cheddar Cheese

    Instructions

    In a medium saucepan, bring water to a boil over high heat.

    Add 1 Tablespoon salt and the dried macaroni. Cook according to package directions until desired doneness.

    Drain pasta and set aside.

    Reduce heat to medium high and add butter to now empty saucepan.

    When butter is melted, add the flour. Mix well and cook 30 seconds to 1 minute until beginning to slightly turn golden.

    Add the milk, 1/4 teaspoon salt, and stir well. Continue to stir until the mixture thickens.

    Add the cheese and mix well.

    Add the macaroni and stir to combine.

    Serve

    Notes

    I have made this with several different shapes of pasta including farfalle and rotini.

    I tested this recipe using whole milk.

    Nutrition Information:
    Yield: 2 Serving Size: 1
    Amount Per Serving: Calories: 319Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 407mgCarbohydrates: 44gFiber: 2gSugar: 1gProtein: 11g

    Nutrition information is provided as a courtesy and may not be completely accurate.

    Crispy Smashed Potatoes

    Crispy Smashed Potatoes are a favorite in our home. Baked yukon gold potatoes are smashed on a baking sheet and broiled until brown and crispy. 

    I like to use yukon gold potatoes because they have a thinner skin than russet potatoes. You can do it with russets, but the result is much better with yukon golds. It is important to have the potatoes somewhat uniform in size. If you have some big and some little potatoes, cut the big ones in half before cooking. Also, anytime you bake potatoes it is important to poke a few holes in the skin to allow steam to escape, otherwise they can explode and make a huge mess in your oven.

    This recipe can easily be adjusted to make larger or smaller quantities. The bake times will be the same. 

    Crispy Smashed Potatoes

    Crispy Smashed Potatoes

    Yield: 6
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Additional Time: 16 minutes
    Total Time: 1 hour 21 minutes

    Crispy Smashed Potatoes are simple to make and a fun take on baked potatoes. Yukon gold potatoes are baked and then smashed on a baking sheet and broiled until brown and crispy.

    Ingredients

    • 1 1/2 pounds Yukon Gold Potatoes (About 6)
    • 1 Tablespoon Olive Oil
    • 1/2 teaspoon coarse sea salt
    • Olive Oil Cooking Spray

    Instructions

    1. Preheat oven to 400 degrees Fahrenheit.
    2. Prepare the potatoes by washing and poking several holes the the skin with a fork. If the potatoes are not similar in size, cut larger ones in half or thirds.
    3. Place potatoes on rack in oven and bake at 400 degrees for one hour.
    4. Remove potatoes from oven and change oven setting to Broil.
    5. Spread 1 Tablespoon of olive oil in the center of a rimmed baking sheet.
    6. Place the baked potatoes on top of the oil the rimmed baking sheet.
    7. Smash the potatoes with a potato masher.
    8. Sprinkle the smashed potatoes with salt and then spray over the potatoes with cooking spray.
    9. Place in the oven 8-10 inches from the heating element and broil for 12-14 minutes until the tops are spotty golden brown.
    10. Serve.

    Notes

    I have done this with russet potatoes. They have a thicker skin and do not work as well as yukon gold.

    You can use other types of oil. I like to use ghee instead of olive oil.

    The cooking spray works better than drizzling the top with olive oil because it gives a more even coating of oil on the surface of the potatoes.

    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 188mgCarbohydrates: 24gFiber: 2gSugar: 1gProtein: 3g

    Nutrition information is provided as a courtesy and may not be completely accurate.

    Episode 90 It’s Okay to Be Boring

    Earlier this year I did an episode on the emotional burden of feeding your family. This podcast was recorded in July of 2020 and we are still dealing with a global pandemic. As school time approaches our brains are using a lot of energy to prepare for a unique school year. This means many of us have less energy for dinner.

     

    I’m here to encourage you that it is okay to have a season of boring meals. We all have seasons where we go into survival mode and may not be very creative in the kitchen. It takes a lot more work to make a new recipe. You have to get inspired. Find the recipe. Vet the recipe which often means looking at several other similar recipes. Gather ingredients which means assessing what you have and purchasing what you need. Making a new recipe take more time and often creates more dishes. All of these small things add up to a lot of energy. When you are in a busy season you may not have the extra energy.

    Simple, (read boring) meals are okay. Our family has the same salad every night. Some may call it boring, but it works for us. My family does not complain, so why would I want to change the routine?

    When we are in tough seasons our family has a steady rotation of simple meals and grocery store shortcuts. You can simplify for meal strategy by having a framework of chicken on Mondays, tacos on Tuesdays, Sandwiches on Wednesday, pasta on Thursdays, pizza on Fridays, leftovers on Saturdays and hamburgers on Sundays. Using a framework to narrow your choices can make meal planning easier. Or you can use the Master Meal Planning Sheet to get all your choices in one place. Either way, you are making dinner just a little bit easier.

     

    Feeding your family is enough. Dinner does not have to be perfect every day. If you have simple and boring meals, you are okay. You’ve got this!

     

    Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

    Keep the Heat out of the Kitchen

    I live in Kansas. It is July, and it is HOT! The weatherman says parts of Kansas could reach 108-110 this week and I just want to melt into the couch with a good book and cold glass of Lemon Ginger Water.

    This week’s episode offers lots of ideas to keep things cool in the kitchen.

    • Don’t eat hot food

    -Summer Salads

    Chicken Caesar Salad

    Chef’s Salad

    My friends, The Dinner Sisters, just did an episode on Summer Salads.

    -Sandwiches

    My favorite is Chicken Salad with Fruit and Nuts

    • Cook in the morning when it is not as hot.

    -Bake a pan of bacon or a brisket in the morning, cool it during the day and reheat in the microwave for dinner.

     

    • Use kitchen appliances,

    -Microwave

    Cook veggies (go super easy and by steam in bag veggies.)

    Reheat food you cooked earlier.

     

    -Instant Pot

    Lemony Chicken Thighs

    Chicken Tacos

    My friend Rachel, of Thriving Home, has lots of great Instant Pot and Slow Cooker recipes. Her book is great for summer cooking.

     

    -Slow Cooker

    I like to make baked potatoes for Cheeseburger Baked Potatoes

    Baked Beans for a Crowd

     

    -Air Fryer

    I don’t have one, but know many of you love yours. Please share your favorite recipes in the Feed Your Family Tonight Facebook Group.

     

    -Toaster Oven

    My mother in law swears by her toaster oven.

     

    -Electric Griddle

    -I buy one or two pancake griddles every year on Black Friday. Because they are nonstick and I use mine frequently, the coating chips and mine usually only last 1 year, but I never spend more than $20 on a griddle. I use them for pancakes, quesadillas, and hot sandwiches like grilled cheese or Rueben’s.

     

    • Rotisserie Chicken

    -I greatly prefer my roasted chicken to a rotisserie chicken, but it is July and it is hot and I am in summer survival mode. The rotisserie chicken is a great way to get hot food in the house and use the leftovers for quesadillas or chicken salad. If you get ambitious you can make bone broth with the bones in your slow cooker.

    5-            The Grill

    -Summer is grilling season for a reason. All the heat is kept outside. Think outside the box for fun grilling ideas.

    -I like grilled pizza. Know that you will not get brown and bubbly cheese. I recommend going light on the cheese.

    -Grilled Veggies are yummy. Get a grill basket to keep smaller veggies from falling through the grates.

    -Kebabs! I love kebabs. I have found that the meat cooks much faster than the veggies. To avoid overcooked meat and undercooked veggies, make the skewers separate. I make ones of just meat and just veggies. It doesn’t look as pretty as a rainbow of meat and veggies, but it will taste much better. If you like kebabs I highly recommend getting some metal skewers. You will never have to soak bamboo ones again. They don’t take up much space in the drawer and make kebabs much easier.

    What’s In The Kitchen Chicken

    When my husband and I were first married we lived in a tiny, no-frills, apartment. It was not fancy, but we were saving money for our first home, and it served our needs. We had tons of fun there playing cards with friends and eating lots of good food. (I had all of those new wedding kitchen presents to use!) One night I needed to clean out the produce in the refrigerator. What’s in the Kitchen Chicken was born. I would take whatever produce I had with a little chicken and some kind of tomato product and serve it over something starchy. In minutes dinner was served.

    This recipe is more of a method than a recipe. It is for the kind of cook who uses recipes only for suggestions. You can adapt it to the produce you have on hand and the kind of chicken you prefer.

    What’s in the Kitchen Chicken

    Ingredients: Choose from each category

    Chicken-

    Raw breasts, bone in chicken pieces, or cooked chicken meat

    Tomato-

    Crushed Tomatoes, Diced Tomatoes, Jarred Pasta Sauce

    Veggies-

    Pick from the list from what is in season or what you have on hand in your refrigerator or freezer

    Onions

    Mushrooms

    Carrots

    Celery

    Green Beans

    Spinach

    Zucchini

    Broccoli

    Other veggies you have on hand

    Salt

    Italian Seasoning

    Garlic cloves

    Hot Pepper flakes

    Oil (I use Olive Oil here)

    Starch-

    Prepared Polenta, Cooked Pasta, Cooked Rice

    Directions:

    Heat oil in pan over medium high heat.  If your chicken is raw, sprinkle with salt and pepper and brown it. (It does not have to cook through at this point.)

    Add veggies and sauté to brown slightly.  Add chopped garlic, Italian seasoning, and hot pepper flakes. (1/8 teaspoon for very mild heat and up to 1 teaspoon for more heat.) Add tomato product and cover the pan. (This is when you add the cooked chicken.) Reduce heat to medium low and let simmer 10-20 minutes. Whole chicken pieces may take a little longer.  Test the thickest part with an instant read thermometer. When it reaches 165 degrees F, it is done.

    Serve over your starch of choice.

     

    ***Note***

    This can easily be dairy and gluten free. There is no dairy or gluten in the main part of the recipe. Choose a dairy or gluten free starch for serving.

     

     

    Episode 69 You Need a Backup

    Everyone has days where their plans change. Life happens, but it doesn’t have to derail you. Have a backup. Marie defines a backup as a meal you can get on the table in 20 minutes or less with ingredients you have in your house at all times.

     

    Bean and Cheese Quesadillas are one of my favorite backup meals. They come together quickly with pantry staples. Other great backup meals include Chicken Noodle Soup and Breakfast for dinner.

     

    Links from this episode:

    Weekly Meal Planning Sheet: FeedYourFamilyTonight.com/plan

    Meal Planning Notebook

    Instagram

    Facebook

    Bean and Cheese Quesadillas

    French Dip Sandwiches

    Instant Pot Lemony Chicken

    ALDI 101