I haven't been posting as many dinner recipes lately, because my evenings have been a bit of a time crunch. Whirling Dervish received his first Varsity letter last night(for wrestling.) If I was a good blogger, or parent for that matter, I would've had my camera, but in the rush to get out the door I forgot it. Last week, and every week, this spring will look like this: Snuggle Bunny gets home from school, we read, I make dinner, box up a portion for WD, drive the 15-20 minutes to the high school. Lacrosse practice gets out at 5:30, we drive a minute to a nearby friend's house so that WD can eat at a table, then go back to the high school for spring wrestling practice at 6:30. It gets over at 8, we head home and WD does his homework while SB is getting ready for bed(SB's bedtime is 8:30.) The next morning starts at 6, and we get to do it all over again. SB's lacrosse season starts at the end of March so in a few weeks, there'll be a bit more driving added to the schedule, luckily he practices across the street from the highschool, so fingers crossed the timing will work out where I can do it all.
Enough about our crazy schedule, how about that dinner recipe. Fish cooks so quickly that it's an ideal on the fly meal option. I used whiting in this recipe, because it's cheap and was in my freezer. Feel free to substitute with any whitefish, like a milder tilapia. Incidentally fishier fish like whiting, can be made less fishy with a half hour soak in milk. I like fish, so I didn't bother.
I started by covering the bottom of a 9x13 pyrex casserole with washed & dried kale. I forgot how much greens wilt when cooked. I'll go ahead and load up the whole casserole with kale the next time, the weight of the fish would make it all fit in the casserole.
I sliced 2 oranges. I had navel oranges in my fruit bowl, but you could use whatever citrus you have on hand.
Then layed out a half a dozen whiting fillets on top of the oranges. If you use a larger fish, like catfish, you'll probably only need 3 or 4 fillets. A sprinkle of salt, and a couple of turns of the pepper grinder, then I covered those with a half an onion, sliced, and a jar of marinated artichoke hearts quarters.
I placed the casserole in a 375 oven for about 20-25 minutes. You can see how much the kale wilted, and the artichokes are just tinged with a bit of color. I usually take post oven pics of food on my soapstone counters, but not wanting to deal with exploded glass from thermal shock, I set the pyrex casserole on my range top. I don't know if it would happen, but I'm not willing to risk it.
Thanks for popping in and cooking with me. I'm linking this up to A Southern Fairytale's Mouthwatering Monday, and All the Small Stuff's Tuesdays at the Table.