I”m having a healthy day today. What about you? What healthy things did you eat? Breakfast was a 3 egg omelette with left over steak, spinache, and cheese inside. Lunch was a shake made out of spinache, unsweetened almond/coconut milk, and a big frozen banana. I also had some left overs from last night for lunch. It was originally called Baked Halibut with tomatoes, capers and olive vinaigrette and was adapted by Gourmet Magazine. I like to call it Baked Fish with tomatoes, capers and olive vinaigrette. I’ve tried it with haddock, tilapia, and halibut. Heck, sometimes I don’t even have all the ingredients and sometimes I add other ingredients. You can’t really go wrong. If you don’t have cherry tomatoes, cut up regular tomatoes. Add some greens if you want. Last night, I added a LOT of parsley into it. Parsley has a lot of healthy benefits. Something I’d like to talk about more in another post. See below for recipe. I love kalmata olives, but unfortunately last night I was out of them. The meal still came out great. Serve alone, over rice, or over Quinoa. Since I’m talking about my healthy day, tonight I’m having soup. I had a left over ham bone from a spiral ham and some left over ham. The broth is brewing on the stove now. I’ll probably make some kind of soup with potatoes, carrots, peas, corn, and ham.
1/2 cup fresh lemon juice
2 teaspoons of dijon mustard
3/4 cup extra virgin olive oil
1 cup cherry tomatoes halved
quartered 2/3 cup kalmata olives
2 tablespoons drained capers, rinsed
salt and pepper
1-2 lbs of fish cut into bite size pieces.
1. Preheat oven to 400 degrees.
2. Whisk together lemon juice, and mustard.
3. add oil in a slow stream whisking until emulsified.
4. stir in tomatoes, olives, capers, salt and pepper.
5. Put fish into a glass baking dish and pour everything in with the fish.
6. Cook until finished. Anywhere from 10 to 25 minutes.
I have also halved the vinaigrette, as it makes a lot!