Today is the last day of this column on Beliefnet.com. After over 12 years of daily writings on Beliefnet, I’m moving on. I thank God for this wonderful experience. As far as I’ve been told, I’m the last original Beliefnet contributing editor and writer; everyone else is new. Now, however, I need to make some […]
Not that I advocate anything approaching “diet” food, or specially-altered recipes in order to lose or maintain one’s weight. I do, however, highly recommend making and eating simple, highly flavorful, highly healthy food. This is an example of an entrée that is really easy to make, delightfully satisfying, inexpensive, low in calories and virtually fat-free. Try it, I think you may like it. It can help YOU be fat-free!
Onion: one medium or small
Celery: 2 or 3 stalks
Tomatoes: 3 medium, fresh or a large can of whole or chopped
Kalamata Olives: one small can or jar (pitted)
Capers: small jar
Mushrooms: small box of chopped or whole
½ cup white cooking wine
1 fish flavored bouillon cube
1 fresh lemon
Flounder fillets (or any white fish): 1 pound fresh or frozen
Pre-heat your oven to 400 degrees.
Chop the onion, celery, mushrooms, tomatoes (if fresh) and olives to a medium random dice-size.
In a rectangular roasting pan (9″ x 13″ approximately), glass or metal, sprinkle the bottom with 2 or 3 large spoons of tomato sauce. Place the flounder pieces on top.
Layer the vegetables on top of the fish, alternating onions, tomatoes (or sauce), celery, mushrooms, olives and capers with the tomatoes.
Dissolve the fish bouillon cube into one-half cup hot water, and pour over the layers. Add the cooking wine.
Season to taste, a dash of salt and fresh pepper, some dried (or fresh) oregano, or thyme as you like.
Slice the lemon very thin in beautiful horizontal slices, and put it on top of the layers. Add some fresh herbs, such as 6 or 8 stems of rosemary on top. Make it look highly aesthetic to match the amazing flavor.
Cover with aluminum foil or a lid and bake 15-20 minutes, until fish is properly done. If you have one, use an instant-read thermometer to make sure it is baked to the right temperature.