I think we all kind of feel the same right now. It’s that post-holiday food coma and seemingly perpetual exhaustion from too many glorious days off that makes it feel almost impossible to get back on track, go back to work and get motivated to put down the holiday cookies and champagne and pick up a salad.
One thing that helps me is cooking up a big batch of something super light and super healthy so I can enjoy it for dinner and then take the leftovers for lunch. Having a set lunch plan helps me avoid unnecessary mid-day splurges at the bakery and sandwich shop located RIGHT BELOW MY OFFICE. They sell bagels and sandwiches and cookies and coffee. Oh, so an entire day’s worth of food less than 50 feet from my desk? Awesome. A day without a pre-meditated food plan basically means sacrificing my diet to this restaurant.
So, to avoid taking the easy route in the new year, I wanted to start things off with just the right dish to last a couple days. I prepared it while Mike was at work so he would have something yummy to come home to, so with his seal of approval under my belt, I present you with this delicious Haddock dish.
What You Need:
- 1 tbsp olive oil
- 3/4 cup onion, diced
- 2 cloves garlic, minced
- 3/4 cup chopped green pepper
- 1 jalapeno, seeds removed and discarded if desired for less heat
- 1 tbsp white wine
- 3 cups tomatoes, diced, with juices (canned diced tomatoes also work for this)
- 1 tbsp Cajun seasoning
- 1 lb Haddock or other white fish such as flounder or tilapia
What You Do:
In a large, deep skillet with olive oil heated on medium, cook the onion and garlic until the onion is soft and translucent.
Add the peppers and white wine, cooking until just soft.
Add the tomatoes and Cajun spice and combine well.
Place the haddock in the skillet with the tomato sauce, cover and let simmer for 5-8 minutes or until fish is fully cooked and flakes easily.
Then it’s ready to serve! Check out the whole plate – I also made raw shredded lemon Brussels sprouts that made one heck of a side dish. Stay tuned for that recipe later this week!
Pro Tip: This dish makes excellent leftovers, but be sure to eat it within 5 days 🙂