All I want is real food. No more frozen pizzas. No more takeout. No more crackers and whatever most resembles cheese in the back of the fridge.
” Eat,” you say. It seems like the most logical solution. But LOOK.
Gaze upon the travesty that was once my kitchen!
It’s horrifying, I know, but by now I’m sure you’ve figured out that we are renovating. It’s our first major reno after almost five years in the condo and it’s…well, right now it’s a mess. And right now I can’t possibly picture it not being a mess. But I am assured that eventually we will have brand new cabinets, brand new countertops, brand new floors, a brand new island, a brand new life. Well, our life will probably not be brand new, per se, but it will be better! Newer! Reno-ier!
Do I sound a little punchy? It’s because I’m hungry. I know, you get it.
The issue is most of my cookware is A. In my living room, and B. Covered in drywall dust. And my already restricted cooking space is even further restricted by drills, electrical tape, random debris I’d shoved behind the microwave I thought no one would ever find, and drywall dust.
My solution, after many days of bad frozen food, was to cook something of my own that didn’t involve pots or pans, or ideally plates.
I should come clean: you will need a knife, a cutting board and a baking tray for this recipe. But no skillets, no saucepans, no wooden spoons. No nothing.
The secret? Tin foil. It’s not just for making alien-repelling helmets anymore. Although it’s still for that, in certain situations.
You’re probably familiar with foil recipes – throw your vegetables, potatoes, meat and spices onto a piece of foil, add some oil and throw it in the oven. No muss. No fuss. No dishes. No lights.
Actually, that last one is just me, since the only light I currently have in my kitchen comes from the tiny bulb on the range hood.
If you happen to be reno-ing right now, or if you just don’t want to unload the dishwasher, give this fish dish a try.
Lemon Garlic White Fish with Baby Potatoes and Asparagus
These ingredients are approximate, and for one foil pack. If you’re cooking for more than one, just add more ingredients as needed.
- 1 filet white fish (I used wild sole)
- 6 or 8 (or more) baby potatoes, halved or quartered depending on the size
- 1/2 bunch asparagus, woody ends removed and cut in half
- 3 cloves garlic, chopped
- 1 tbsp olive oil
- A splash of white wine, like Sauvignon Blanc (but not too much! You want to drink that)
- Salt and pepper
- A dash of chilli flakes (optional)
- Fresh oregano leaves – about a teaspoon
- 1 lemon, halved
Preheat your oven to 375F. Take two sheets of tin foil, about a foot and a half long each, and place on on top of the other, shiny side down. Spray with cooking spray.
Place the fish in the middle of the foil, and add potatoes around it. Top with asparagus and garlic. Drizzle over olive oil and white wine. Sprinkle on salt, pepper, chilli flakes and oregano. Squeeze one half of the lemon over everything. Slice the other half and lay the slices on top of the pile.
Take two more sheets of foil, slightly smaller than the first two, and place on top. Fold the bottom layers of foil over top of the top layers and roll each edge several times. Make sure you have a tight seal so all your ingredients steam nicely.
Dust the drywall dust off your baking sheet and place your foil packs on it. Bake for 20-25 minutes, until the fish is done and potatoes are tender. Have a glass of wine, because you’re renovating.
To check, carefully unroll one side of your foil pack and prick the potatoes to check doneness.
Slide everything, along with all the lovely sauce, onto a plate. Unless you have a steadier hand than I do (and you might), you probably won’t get the fish onto your plate in one piece. But it will still taste divine and not at all like a cardboard frozen pizza. Enjoy with another glass of wine. Close your eyes and imagine you’re in your brand new kitchen that isn’t covered in drywall dust.