Quick and Easy to Make Fish Dinner!

Hi All,

It’s been a while since I posted so I apologize , life just got busy I guess with my 30th birthday :S and our trip to California I have kind of fallen off…but here I am ready to share my dinner tonight!! It is currently in the oven and I can’t wait for it to finish!!

Here is an easy fish dinner….you can use anything for this…I used rainbow trout, but you could use sole, mahi mahi, halibut, salmon, etc…you can also switch out the fresh herbs for whatever you have on hand!

Quick and Easy Fish DinnerIMG_4884SubstandardFullSizeRender

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 cup thinly sliced leeks (white portion only)
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 12 large fresh basil leaves
  • 1-1/2 pounds of whatever fish fillets you prefer (I used rainbow trout)
  • 1 teaspoon salt
  • 2-3 tomatoes, sliced
  • 1 medium lemon
  • 1/8 teaspoon pepper
  • 4 fresh thyme sprigs (you could use rosemary or other if you like)


  1. In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. baking dish with cooking spray. Arrange basil in a single layer in dish; top with fish fillets. Sprinkle with salt. Top with leek mixture.
  2. Arrange tomatoes over fish. Thinly slice half of the lemon; place over the top. Squeeze juice from remaining lemon over all. Sprinkle with pepper.
  3. Cover and bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Garnish with thyme

Nutritional Facts

One serving (6 ounces) equals 186 calories, 6 g fat (1 g saturated fat), 34 mg cholesterol, 857 mg sodium, 9 g carbohydrate, 3 g fiber, 26 g protein


Skinny Quinoa Corn Edamame Salad

In the summer is there anything better than some fresh summer corn? Its so delicious! On the weekend we were at my parents for a BBQ and my mom ended up with lots of left-over cobs, so I offered to take them home obviously!

I made this gluten free, vegan recipe of a fresh summer corn salad with some of my favorite ingredients. This salad took me about 15 minutes to make, which is really nothing for a salad that will last my husband and I a couple of days.IMG_3333


Quinoa Corn Edamame Salad

2 cups frozen edamame
4 cobs of corn (I used a sharp knife and cut off all the kernels and then loosely separated them with my fingers)
1 cup cooked, cooled quinoa (leftover is great)
1 cup cherry tomatoes halfed
1 can black beans (I used low sodium from presidents choice – make sure you rinse these well before adding them in)

1½ Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1 Tbsp freshly squeezed lime juice
¼ tsp salt
¼ tsp chili powder
¼ tsp dried thyme
⅛ tsp freshly ground black pepperIMG_3327
dash of cayenne

Briefly boil the edamame or microwave according to the package. Drain very well and cool completely. In a large bowl, combine the edamame, corn, quinoa, tomatoes, black beans.
In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle mixture over salad mixture and toss to coat. Cover and chill for at least two hours.

My mom also had some leftover prime rib so we heated that up quickly on the BBQ and served the salad on the side! It was a refreshing and delicious salad! Plus, you can make this ahead and bring to a BBQ or you can save for a couple day and eat it later – win win!!

Hope you enjoy 🙂