At Home With MrsC

Raising a family, making a home.

Baked Fish

Recipe: Baked Fish in White Wine Butter Sauce

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Another week, another meal plan!

This week is going to be a busy one for me, and so I’ve chosen meals that are easier to prepare (as in, can be made or marinated ahead,) especially where baon is concerned.

I also have a lot of leftovers sitting in the refrigerator and freezer, and I really have to make sure to use these up before my next grocery trip. At the moment, I have no room to put in anything new. Time to get creative with recycling, and mixing and matching. Sigh. Small fridge woes.

mrspcuyugan
2016 Meal Plan #2

 

If you’ll notice, Saturday is “assorted leftovers for lunch day” again, just like last week. I often find myself with small containers of random things, like a piece of fried chicken, 3 slices of tapa, tiny portions of corned beef, etc. and this is my way of making sure none of them go to waste. We sometimes call this our weekly Tupperware buffet.

Speaking of last week, I made a really nice, super easy baked fish dish for a potluck dinner party with the family over the weekend. Here’s the recipe for that, in case you guys wanna try making it at home, too. 

Baked Fish in White Wine Butter Sauce
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Ingredients
  1. One pack of fish fillets (You may use sole, dory, pangasius or tilapia)
  2. Salt
  3. Pepper
  4. Parsley or thyme
  5. Paprika
  6. Olive oil
  7. 2 Tbsp unsalted butter
  8. Half a head of garlic, minced
  9. 1/4 cup White wine
  10. The juice of half a lemon
Instructions
  1. Preheat oven to 375F.
  2. Season fish fillets with salt, pepper, parsley or thyme, and paprika. Arrange in a baking dish and drizzle with a little bit of olive oil.
  3. In a small sauce pan, melt butter. Once melted, add the minced garlic and cook until it is as toasted as you desire. Add white wine and lemon juice. Allow to simmer then remove sauce from the heat.
  4. Spoon sauce over the fish fillets. Bake, uncovered, for 25 to 30 minutes, or until flakey. Serve hot.
Notes
  1. The sauce may be made in the microwave by simply placing all the ingredients in a microwave-safe bowl and nuking it on high for a minute or two.
  2. If you don't have an oven, this dish may be prepared on the stove. Make the sauce in a deep-ish pan, then once cooked, arrange the seasoned fish fillets over the sauce. Cook, covered, over very low heat.
Adapted from from a Pinterest pin that I can no longer find
Adapted from from a Pinterest pin that I can no longer find
At Home With MrsC https://blissbysam.com/

 

So, on to this crazy week, then. Wish me luck! And while you’re at it, maybe you could share what meals you prepare for your families on hectic days and weeks. I’d love to have more ideas for my future meal plans.

Have an amazing week, everyone! 🙂

Lunch Box Menu for February 28 – March 6

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I can’t believe that we are officially entering the last month of the school year! I just realized though that my baon packing days are continuing on til the summer because MrC will be needing sustenance at work. It’s easier with him, though, because I can pack him frozen meals that he can microwave at the office when lunch time rolls around. Anyway, I think I’m getting ahead of myself. Time to deal with the upcoming week first.

Lent is fast approaching and that means I am going to do my annual “no walking meat” panata (promise/commitment). So expect to see more Lent-friendly seafood recipes over the next few weeks. I’ll still be plotting meaty dishes into the meal plan for the boys, though, so those of you with carnivorous taste buds need not worry.

This week’s recipes

This week, I am featuring an easy Baked Fish in Garlic Butter with Dill recipe, which I’ve never posted before, and my super winner Chicken Adobo in it’s new downloadable PDF format. I’m also adding my ever-so reliable Banana Bread recipe, which isn’t exactly mine because I found it in a library book, but I can’t remember what book it was. Yes, I decided to share 3 recipes again this week. And I made sure to make them downloadable. Oh, I also added “branding” on my downloadable content heehee! I forgot to do that last week.

I also am doing a repeat performance of the Beef Salpicao I made last week. Like I said in my previous baon post, each batch of marinade and freeze meals that I do are good for two separate meals. If I don’t get to use them up, I’ll have a rerun week where I clean out the freezer and cook whatever’s there. So I’d rather mix one or two of last week’s dishes in with new stuff for the coming week. I think it’s more fun that way.

Since the baked fish isn’t something you can prepare ahead and freeze, I’m using an old photo of a batch I prepared for a Christmas gathering with friends last December. Sorry it’s kinda blurry. I’ve already put “A phone with a better camera for Instagramming” on my wishlist.

Baked Fish in Garlic Butter with Dill
Baked Fish in Garlic Butter with Dill

Here’s a tip. If you’re packing this for someone who has no access to a microwave, don’t the butter sauce into the lunchbox. The butter tends to solidify when cold, and unless your kid or spouse (or you) like chewing on butter chunks, it won’t be good. Trust me. The cooked fish will be flavorful even without the additional butter.

Grocery notes

The grocery list has everything you need for this week, but if like me, you still have things like sandwich crackers or cooking oil in stock, then you obviously don’t need to buy more. Also, I didn’t put any quantities per item coz it will really depend on how much food you need to prepare, and how many people you are cooking for. There are quantities for ingredients in the recipes, though, so you can do the necessary adjustments. I’m bad at math, so you might wanna just do the multiplying and dividing yourself.

Download away!

Here’s the menu plan for February 28 to March 6 . And here’s the matching grocery list . The recipe links are below:

Happy cooking and happy eating! Let me know which recipes you’ve tried, and which ones you like best.

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