It’s been a while since I had a chance to write for “Healthy Moms Happy Kids” and now that I have a newborn my writing will inevitably be sporadic.  I do have family back up at the moment, delicious meals appearing on the table, my toddler is being entertained, and I feel less sleep deprived than usual this morning so here it goes.

While I have my mom in town whipping up gourmet meals I thought I would share one of her latest creations which as I witnessed first hand barely took any time to prepare.  She went to Whole Foods, picked up two whole red snappers, and told them to gut it and take off the skin. When she got home she placed a few slices of lemon, rosemary, and chopped garlic in the stomach.  She then cut a few slits on each side of the fish which she stuffed with more rosemary and covered the rest of the fish with a generous coating of sea salt, pepper, and garlic. With the fish well seasoned, she covered it with foil and placed it in the oven for 15-20 mins until it became flaky and then finished it off under the broiler for 5 minutes.

While the fish was being done in the oven she put several small fingerling potatoes in a pan with heated oil, adding garlic, rosemary, and salt, and let it cook for about 20 mins.  The whole meal looked impressive, tasted absolutely delicious, and with prep and cook time included took about 30 minutes!  With a newborn in tow I’m looking for delicious, uncomplicated, and above all QUICK meals that I can get on the table for dinner.  This ticked all the boxes and I think could be impressive enough as a dinner dish when I eventually get around to entertaining again.

Recipe (Feeds 5 or 6 ppl)

Ingredients

• 2 Whole Red Snapper 2 lbs each (1 snapper will yield about a lb of fish)
• Rosemary
• 6 Garlic cloves
• Sea Salt and Pepper
• Lemon

Directions for Fish

• Preheat the oven to 350F
• Make sure person at the fish counter guts and cleans the red snapper and takes off the fins so your prep work is done for you.
• At home cut 3 slits on each side
• Chop up rosemary, garlic, and slice the lemon thinly.
• Keep 2/3 of rosemary and garlic for the fish and the remainder for the potatoes
• Stuff the inside of the fish with lemon, garlic, and rosemary and the slits with small bits of chopped rosemary.
• Cover the whole fish with more garlic, pepper, and generous dose of sea salt.
• Cover the fish in foil to keep it moist and put it in the oven for 15-20 mins
• Make sure to check after 15 mins to make sure that the fish does not dry out.
• Once it becomes flaky turn broiler on and leave it in for another 5-10 mins without the foil to brown.

Directions for Fingerling Potatoes

• Wash small potatoes and dry them off properly.
• Heat up a few tbsp of oil in a pan and add potatoes, salt, and rosemary.
• Give the pan a shake from time to time so that the potatoes turn.
• Depending on their size they should be done in 20-25 mins (about the same time as the fish)