My seventieth recipe with the Wednesday with Donna Hay group is Baked Fish Fillets with Tomatoes, was chosen by me, and is found on page 110 in DH's cookbook Modern Classics 1 and you can also find the recipe online here.
The ingredient list: tomatoes, lemon zest, garlic, capers, olive oil, fish, lemon juice, salt, and pepper.
This is an incredibly easy and quick recipe for a weeknight as it all just gets placed into a baking vessel and placed into the oven to cook. It's also a great dish to serve when you want something healthy and lean. I never used to like fish and tomatoes together, or even touching, but somewhere along the line that all changed and now I'm finding myself choosing more recipes that combine the two.
Served with a little rice and a side salad, it made the perfect weeknight meal for the two of us. Which brings me to why on earth I actually purchased three fillets...maybe I was still thinking Matt was home for the summer. Regardless, we ended up with an additional piece of fish which I warmed up for lunch two days later and it was just as delightful as the first night, maybe more so as the flavors were able to get well-acquainted in that time, so that old advice about fish not warming up well doesn't hold true here. Good to know...for the next time I miscount the number of people who will actually be eating dinner here any given evening.
Wonder what the others thought? Gaye's post is here. Sarah's post is here (and as a bonus, you get to see Sarah's new place in China!). Next is Margaret's choice, Leek, Ricotta, and Mushroom Frittata, found online at DH's site here. Join us and leave a link to your post, no commitment required.