Fifteen Minute Recipes for One

I have a whole page of quick dinner recipes (usually under thirty minutes), but sometimes even half an hour is too long to wait. You’ve got an appointment. Or, you got home late. And sometimes you can almost feel your blood sugar plummeting and if you don’t get food fast, you may fall over.  So, here are some fifteen minute recipes for one (some lunch, some dinner) that you can put together super quickly.

When you’re in a rush eggs, tuna, and sandwiches are your friends.  These are minimal prep, minimal cooking, one pot meals, that are finished faster than you can order takeout. But they are still real meals (not just standing in front of the sink eating out of a container of yogurt). And not a smoothie either. I like smoothies, but that’s not a meal in my opinion.

They’re all sized for one person, so there’s no leftovers.  And, there’s very little cleanup too. Because when you’re tired or rushed, the last thing you want to do is make a big mess making something to eat.

A little menu planning trick: when you make rice, make extra.  It reheats well (you can even freeze it in small bags and then microwave it), and it’s an easy way to fill out your dinner).




tuna cannellini bean saladItalian Tuna with Beans

Lighter than tuna with mayo, and made entirely with ordinary pantry and kitchen ingredients. The only fresh thing you need is some scallions (or onions).  Other than that, just open some cans and mix it all together.

 

cherry tomato basil frittataCherry Tomato Basil Frittata

Just four main ingredients, and ready in minutes. No special shopping trip required, these are all standard kitchen/pantry staples (eggs, cheese, tomatoes, and basil).

 


strawberry balsamic grilled cheeseStrawberry Balsamic Grilled Cheese Sandwich

This grilled cheese sandwich is comfort food for grownups.  Melty cheese with strawberries and balsamic vinegar for an extra jolt of flavor. The berries and vinegar complement each other beautifully.


easy canned tuna curryCanned Tuna Curry

Another super easy recipe, with canned tuna,  just a couple of things to chop or grate, and a quick spin on the stove. It’s curry in a hurry.

 

 


fried egg burritoFried Egg Burrito

Versatile, budget friendly, and ready to eat in about ten minutes.  You can make it as is, or add pre-cooked beans, top with guacamole, or add several types of cheese instead of just one.

bacon spinach tomato aioli sandwichBacon Spinach Aioli Sandwich

Mmmm bacon with some bell peppers for sweetness to balance the bacon’s saltiness. And a super-sneaky fast way to make aioli (it’s not hard)

 


eggs with spinach and chili pepperEggs with Spinach and Chili Peppers

Fast, delicious, and you only need one pan to make it.  Chop some veggies and aromatics, add the eggs, cook them and you’re ready to eat.

 

 

cranberry chipotle turkey enchiladaCranberry Chipotle Turkey Enchilada

A tasty, quick way to use up leftover turkey (or chicken).  Chipotle salsa gives it a smoky kick, and craisins (sweetened, dried cranberries) add sweetness.

 




Salmon in Foil Packet with Potatoes

Want something quick and easy for dinner with very little cleanup? Salmon in foil packet with potatoes to the rescue! You just slice up the potatoes, chop the tomatoes, and then layer everything into a piece of aluminum foil, folded into a packet.  Then just pop it in the oven.  When you’re done, just toss the foil . No cleanup!

Since this is cooked in foil, there are no pots to scrub after dinner. I do like cooking, but I’m not that mad about cleaning up afterward, so this is a big bonus as far as I am concerned.

If you can, get the salmon at Trader Joe’s. Their frozen salmon is considerably cheaper than the fresh salmon at the usual market.  You will have to defrost it first, but that’s easy enough (just stick it in the fridge in the morning).  Other than that, there’s very little effort involved in making this dish. It’s flavorful, it’s one pot (er, foil packet), and it’s an entire dinner in one simple package.

The citrus adds zest, the tomatoes are sweet, and the potatoes are baked right in the package with the salmon. Plus, the foil keeps the salmon from drying out. Because nobody wants to eat hard, dry fish!

I don’t like freshly-cooked tomatoes (even though I love tomato sauce and soup), so I added them at the end. If you don’t have that weird problem, put them in the packet with the rest of the ingredients.




Salmon Foil Packets with Potatoes

Category: dinner

Cuisine: American

one

salmon in foil packet with potatoes

Salmon in foil packet with potatoes is a quick meal with no cleanup. Your entire dinner in one easy package.

Ingredients

  • 1 small potato sliced thinly
  • 1 salmon fillet (about 6-8 oz)
  • 1 T olive oil
  • salt and pepper to taste
  • 1/2 small onion sliced
  • 1 tsp lemon juice (preferably from a fresh lemon)
  • pinch dried thyme
  • pinch dried oregano
  • one small tomato, chopped (or use 3-4 grape or cherry tomatoes, cut in half)

Instructions

  1. Heat toaster oven to 400 degrees.
  2. Place the potato slices on a piece of aluminum foil large enough to hold the salmon.
  3. Drizzle the slices with olive oil and season with salt and pepper.
  4. Add the salmon fillet on top of the potatoes, and season that with salt and pepper.
  5. Squeeze the lemon juice over the fish.
  6. Top the fish with the onion slices.
  7. Sprinkle the fish with the thyme and oregano.
  8. Wrap the foil up into a package, and bake the salmon for 25 minutes.
  9. Open the packet and add the tomato.

Notes

Make sure to slice the potatoes thinly so they cook all the way through.

Salmon Foil Packet with Potatoes Substitutions and Variations

  • squeeze some orange juice over the salmon
  • add lemon and/or orange slices to the packet
  • add a dollop of butter
  • throw in some extra veggies, like bell pepper or zuchhini

More Salmon and Fish Recipes

smoked salmon pasta with tomato cream sauceSmoked Salmon Pasta with Tomato Cream Sauce

A velvety sauce rich sauce with just a touch of cream, layered over pasta. It tastes decadent, but it isn’t.

 

salmon greek yogurt dill sauceSalmon with Greek Yogurt Dill Sauce

Another elegant meal that’s really super-easy, and with very little clean up. Tangy yogurt, fresh dill, and cool, crunchy cucumber over lightly cooked salmon.

 

fish in peppery tomato sauceSephardic Fish in Peppery Tomato Sauce

Fish flavored with garlic, coriander, and briny capers, bathed in a spicy tomato sauce. An easy weeknight meal.

 

fish fillet with yogurt sauceIndian Fish Fillet in Yogurt Sauce

Ten minutes of prep, a bit of chopping, and let it bake. This is dinner in twenty minutes. Have a glass of wine while you wait.

 




Apple Glazed Ham Steak Recipe for One Person

When I was little, everyone served ham with pineapple. That’s good, but I think this apple glazed ham steak is better. There’s an enzyme in pineapple that breaks down protein and tends to make it a bit mushy.  Plus you have to get a good pineapple, wonder what to do with the rest of it, or settle for canned.  Apples on the other hand, add a touch of sweetness, plus a hint of tartness. It’s less overpoweringly sweet and it complements the salty ham better.

The other good thing about this recipe is that it’s fairly quick. Sauté the ham steak, set it aside, make the apple topping, and you have dinner in about 15-20 minutes.

Score! There are more quick dinner recipes at the bottom of the post.

If you can, get the ham steak from a butcher.  The pre-packaged kind tends to be bulked up with water and additives.  I’m lucky enough to have a butcher nearby that sells them frozen, so I can buy it and use it when I’m ready.

I made this with brandy, but if you don’t have that, apple cider will work too.  For a more intense apple flavor, try it with apple brandy, such as Calvados, or a hard apple cider.

The Brusssels sprouts, by the way, are tossed with some olive oil, seasoned with salt and pepper and then roasted.  My new favorite way to eat them!




Apple Glazed Ham Steak

Category: dinner

Cuisine: American

one serving

apple glazed ham steak

Great for a quick fall meal, this glazed ham steak takes only a few minutes to make. Best with crispy apples.

Ingredients

  • 1 slice 
ham steak
  • 1 T 
butter
  • 1 small apple, sliced
  • pinch 
nutmeg
  • 1 tsp brown sugar
  • 2 
cloves
  • 1/4 C brandy (or apple cider or apple brandy or a combination)

Instructions

  1. Put the ham steak in a frying pan large enough to hold it without crowding. Cook the ham until heated through (about five minutes per side). Remove and set aside.
  2. Melt the butter in a saucepan. Add the sliced apple and sauté them until slightly tender (about 5 minutes). Add nutmeg, brown sugar, cloves, and brandy (or cider or Calvados) and deglaze the pan (stir the sauce with a wooden spoon, scraping the bottom of the pan to incorporate the brown bits from the ham into the sauce). If this sauce is too thin, add a bit of flour or turn up the heat and cook for a few minutes until it thickens.

Apple Glazed Ham Steak Substitutions and Variations

  • skip the cloves and add a bit of tangy mustard
  • try some cinnamon
  • sauté some sweet onions and include them in the sauce (Vidalia onions would work nicely for this)
  • mix up the apples; I used Gala but Granny Smith would add a bit of extra tartness to the recipe and make a nice complement to the ham
  • if you don’t have brandy, use Calvados, or apple cider

More Quick Dinner Recipes

Quick Creole Cabbage and Sausage

One Pot Polish Sausage and Cabbage with Potatoes

Cider Braised Pork Chop with Sauerkraut and Apples

 




Pan-Fried Steak with Mushroom Brandy Cream Sauce

Sure it’s the holiday season, and there are a lot of parties and fancy meals everywhere.  But sometimes (holiday or no) you just want to treat yourself even without a party.  Cooking for one doesn’t have to mean dull and boring.  Pan-fried steak with mushroom brandy cream sauce is rich, creamy, and just slightly indulgent.  The cream is velvety, and the mushrooms add an earthy flavor, while the scallions and garlic bring just a hint of sweetness to the sauce. A funny thing happens to onions and garlic once you sauté them; they transform from spicy to sweet.

All that and it’s still really easy to prepare. You can have a delicious, festive dinner in about twenty minutes.  A big payoff without a lot of work!

I’ve made the sauce with pan-fried steak, but it works just as well with a pork chop or a piece of chicken.  If you make it with a bone-in chicken thigh, start that about 20 minutes before you begin cooking the sauce, as it takes longer to cook than a steak or a pork chop.

If you’re going with the steak, start that at the same time as the sauce. Then take it off the heat and let it rest while you finish preparing the sauce.

Pan-Fried Steak with Mushroom Brandy Cream Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Category: dinner

Cuisine: French

one serving

pan-fried steak with mushroom brandy cream sauce

A rich, easy and festive dinner with earthy mushrooms, silky smooth cream, and a splash of brandy.

Ingredients

  • 1 boneless steak, about 4-6 oz.
  • 1T butter
  • 1 clove garlic, minced
  • 1 scallion, chopped
  • 3-4 mushrooms, sliced
  • salt and pepper to taste (for both steak and sauce)
  • 1 tsp brandy
  • 1/4 C heavy cream

Instructions

  1. Season the steak with salt and pepper and start cooking it in a skillet over high heat. Sear on each side, then turn the heat down to medium and cook for 5-7 minutes, depending on thickness and your preferred doneness. If you have grass-fed beef, add some butter or olive oil to the pan, since it's less fatty than standard beef. Remove the steak from the pan to a plate once it's done and let it rest.
  2. Melt the butter in a second skillet on medium heat.
  3. Add the garlic and cook for a few seconds. Then add the scallions and cook another minute or two. Season with salt and pepper.
  4. Add the mushrooms and let them sit, undisturbed, in the pan for 2-3 minutes. When they have developed a nice deep brown color, flip them over and cook another minute or two.
  5. Add the brandy and the cream to the pan and bring the sauce to a boil. Once it's boiling, turn the heat down to a simmer and cook for five minutes.
  6. Pour the sauce over the steak.




I made this with brown jasmine rice and some string beans, but it would work well with potatoes too, or even just some crusty bread to sop up every last bit of the sauce.

Pan-fried Steak with Mushroom Brandy Cream Sauce Substitutions and Variations

  • Use shallots or chopped onions instead of the scallions (I grabbed scallions because I have a pot of them growing in my windowsill)
  • Exchange the brandy for white wine and toss the same sauce with pasta
  • Add nutmeg and serve it over chicken breasts
  • Make more mushrooms and eat them as a side dish

More Steak and Mushroom Recipes

Spicy Beef Noodle Soup for One

Cold Leftover Steak Salad with Goat Cheese and Red Wine Vinaigrette

Chicken and Mushroom Skillet Recipe

Stovetop Coq au Vin Chicken with Red Wine Sauce

 




Tuna Cannellini Bean Salad Recipe for One

Tuna cannellini bean salad is a great meal for those days when you just don’t feel like “cooking.” Maybe you got home late from work, or you’ve been out running errands all day, or it’s just too hot to fuss.  This meal requires nothing more complicated than opening a few cans, sprinkling some seasonings, and a little bit of chopping. Easy.

Everything comes straight from your pantry.  The beans are canned, the tuna is canned, and the only fresh ingredient you need is some scallions, and maybe the lemon juice. Even that isn’t essential; if you don’t have scallions, use onion instead.  If you’re out of fresh lemons, the bottled juice will do just fine.

If you do have the time and energy, this is a bit better with freshly cooked beans. The canned beans tend to be slightly mushy, and sometimes they’re a little salty.   If you go the dried bean route, use my quick soak method to speed things up.  If not, no harm, no foul.

The recipe is enough for two lunches or one dinner (depending  how hungry you are).  I usually find that I eat a whole 5 oz. can of tuna for lunch if I just make ordinary tuna salad, but adding the beans stretches it enough for two meals.

I’ve adapted it slightly from one of  Pierre Franey’s Sixty Minute Gourmet cookbooks. I reduced the quantity and eliminated the parsley (never had any use for parsley). This is not only better than sixty minutes, it only takes about ten.

Serve with some fresh fruit and you have a fast lunch in under fifteen minutes.  Add crusty bread to that and you have dinner.




Tuna Cannellini Bean Salad

Category: lunch

Cuisine: Meditteranean

one

tuna cannellini bean salad

Ingredients

  • 1/2 15 oz. can cannellini (white kidney) beans
  • 1 small scallion, chopped (or about 1 T chopped onion)
  • one small garlic clove, minced
  • pinch dried oregano
  • 3/4 tsp. red wine vinegar
  • 1 1/2 tsp lemon juice
  • 1T olive oil
  • salt and freshly ground pepper
  • 1 5 oz can tuna

Instructions

  1. Drain the beans and pour them into a small mixing bowl.
  2. Add the remaining ingredients (except the tuna).
  3. Drain the oil from the tuna, add it to the bowl and break it apart with a fork.
  4. Take a fork and spoon and toss everything together to combine the ingredients.

Tuna Cannellini Bean Salad Substitutions and Variations

  • add some capers
  • mix in some cherry tomatoes
  • try red onion instead of the scallions
  • serve over romaine lettuce
  • mix some greens (watercress, arugula, or one of those baby greens mixtures) right into the salad

 

More Cannellini Bean Recipes

White Bean Salad with Sun Dried Tomatoes

Lentil Bean Sausage Soup

Moroccan Chicken and Bean Soup




Smoked Salmon Pasta with Tomato Cream Sauce

The inspiration for this recipe comes from a long-ago birthday dinner at a tiny neighborhood Italian restaurant. The restaurant is now (sadly) closed, but their smoked salmon pasta with tomato cream sauce lives on!

The pasta is bathed in a velvety, slightly pink, tomato sauce with a touch of cream.  It’s delicious and elegant too.  Make a double batch and serve it for company (they’ll think you’ll worked on it all day).

This only requires a little bit of smoked salmon (about a slice or two), so you won’t bust your budget cooking it.  Even better, check to see if your market or deli sells smoked salmon ends. They’re much cheaper, and taste just as good as the fancy slices.  Besides, a beautiful slice hardly matters when you are going to cut it up into small pieces!

If you don’t have any smoked salmon handy, you can use leftover cooked salmon instead. Add it right at the end.  The idea is just to heat it up. You don’t want to overcook it.

To save some time (and get dinner done faster), put the water for the pasta in the pot first, and start bringing it to a boil. While the water is heating up,  chop the onion.  Then get the second pan going with the butter and oil.   Once the water is boiling, add the pasta to the pot.  Finish the sauce in the second pan while the pasta cooks. That way, you have dinner in about 20-25 minutes and nothing sits around getting cold.




Smoked Salmon Pasta with Tomato Cream Sauce

Category: dinner

Cuisine: Italian

one serving

smoked salmon pasta with tomato cream sauce

Creamy, velvety pasta with smoked salmon. A dish elegant enough for company (but you don't have to share).

Ingredients

  • 4 oz. short pasta
  • 2 quarts water
  • 1 tsp unsalted butter
  • 1 tsp olive oil
  • 1 T onion, chopped
  • 1/4 C crushed or pureed tomatoes
  • 1/4 C cream
  • pinch red pepper flakes
  • 1 or two slices smoked salmon, chopped (about 1/4 C)

Instructions

  1. Fill a saucepan with the water and bring to a boil. Once the water is boiling, add the pasta and cook for 5-8 minutes.
  2. While the pasta is cooking, melt the butter and oil in a small saucepan on medium heat.
  3. Add the chopped onion, and cook until translucent (about five minutes).
  4. Add the tomatoes and simmer for 10 minutes.
  5. Add cream and pepper flakes.
  6. Bring to a simmer until thick (about 5 minutes).
  7. Add the salmon and heat for a minute.
  8. Drain the pasta, and pour into the pot with the sauce. Stir everything together and serve.

 

Smoked Salmon Pasta with Tomato Cream Sauce Substitutions and Variations

  • Trade the smoked salmon for leftover cooked salmon.
  • Add a shot of vodka for penne a la vodka with salmon.
  • Try sun-dried tomatoes instead of crushed tomatoes.

More Pasta Recipes

Pasta alla Norma with Eggplant

Summer Pasta with Green Olives and Feta Cheese

Linguine with Garlic and Olive Oil

Spaghetti with Spinach and Lemon Cream Sauce




Linguine with Garlic and Olive Oil

This recipe makes me smile whenever I make it.  You may wonder what’s so funny about linguine with garlic and olive oil?  Nothing really, it just reminds me of a friend.

This friend does not cook. At all.  I don’t think she’s ever used her oven.  I was at her house one day and I was hungry. Nobody else wanted anything, so I started poking around in her fridge and cupboards (with permission).

I found some dried pasta, bouillon cubes, some olive oil, and a can of parmesan cheese. So, I made the “shelf stable” version of this recipe.  They all looked at me as if I had walked on water or parted the seas!

It is, of course, much better if you have higher quality ingredients at hand.  Here at home, I used fresh linguine, homemade chicken broth, and freshly grated parmesan cheese, along with high quality olive oil.

You can do it that way, the shelf stable way, or somewhere in-between.  I won’t judge.

 


Linguine with Garlic and Olive Oil

Category: entree

Cuisine: Italian

one serving

linguine with garlic and olive oil

A simple, weeknight dinner you can make even if your cupboards are nearly bare! It can be fancy (fresh pasta), or simple and basic (shelf stable ingredients). Great for those, what the heck do I eat for dinner nights. A lot of flavor without a lot of effort.

Ingredients

  • 3 garlic cloves, minced
  • 2T olive oil
  • 2 quarts water
  • 1 tsp salt
  • 1/4 lb. linguine or spaghetti
  • 1/3 cup chicken stock
  • freshly ground black pepper
  • freshly grated Parmesan cheese

Instructions

  1. Add the oil to a small frying pan. Put the garlic in the pan and cook over medium heat. until it turns slightly golden. Don't burn it! Stir it every once in a while, then turn off the heat and set it aside.
  2. Bring the water to a boil in a medium saucepan. Add the salt.
  3. If you are using dried pasta, add it, then stir it (to keep it from sticking).
  4. Cook for 5-8 minutes until it's al dente (soft, but not mushy).
  5. If you have fresh pasta, add it, stir, and watch carefully. The pasta is cooked when the water returns to a boil (a minute or two).
  6. Drain the pasta and put it back in the pot.
  7. Add the chicken broth and turn the heat back on to medium. Let the pasta/broth mixture simmer for a few minutes until most of the broth is absorbed.
  8. Take the garlic/oil mixture you set aside and add that to the pasta pot. Using a spoon and a fork, toss the whole thing together, like a salad.
  9. Remove to a plate and serve, topped with black pepper and grated cheese.

Substitutions and Variations for Linguine with Garlic and Olive Oil

  • Make it more substantial with some cooked chicken or cooked shrimp
  • Top it with some red pepper flakes
  • Add a bit of lemon zest
  • Use some anchovies (if you like them)
  • Top with freshly toasted breadcrumbs




 

More Pasta Recipes

Pasta with Olives Tomatoes and Capers or Puttanesca

Summer Pasta with Green Olives and Feta Cheese

Spaghetti with Spinach and Lemon Cream Sauce

Pistachio Pesto Pasta Recipe

Indian Fish Fillet in Yogurt Sauce

This week’s recipe was going to be something else, but then I realized I hadn’t defrosted it.  Oops. No matter, this  Indian fish fillet in yogurt sauce recipe will do quite nicely instead.  You’ll just have to wait for the other recipe!

This is adapted from The Wednesday Chef , who in turn adapted it from Madhur Joffrey.  Since the amounts are smaller, you don’t have to heat up the oven. You can make this in the toaster oven instead. It heats up more quickly and it’s easier to clean too!

All you have to do is lightly fry some onions, pour them onto a tray, season and mix the yogurt, and then pour all of that over the fish.

It’s maybe ten minutes of prep, and 20 minutes of baking.  While it bakes, pour yourself a glass of wine or a beer or make some rice to go with it. Or both.

You end up with a rich, creamy sauce that tastes indulgent (but isn’t, since it’s yogurt, not cream).   So no need to feel guilty.

The garam masala, ginger, and cumin add a bit of bite, but not too much (unless you want it spicier, of course). It’s pretty easy and approachable for Indian food.




Fish Fillets in Yogurt Sauce

Prep Time: 10 minutes

Cook Time: 25 minutes

Category: entree

Cuisine: Indian

one serving

fish fillet with yogurt sauce

Fish Fillets in Yogurt Sauce, creamy indulgence without any guilt.

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 medium onion, sliced thinly
  • 1/2 pound cod (or haddock or halibut) fillet
  • 1/4 cup Greek yogurt
  • 1 1/2 tsp  lemon juice
  • pinch sugar
  • salt and coarsely ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 1/2 tablespoons ground coriander
  • generous pinch garam masala
  • pinch cayenne pepper
  • 1/4 teaspoon grated fresh ginger*
  • 1 T butter (optional)

Instructions

  1. Remove the tray from your toaster oven. Start by preheating the toaster oven to 350.  While that’s warming up, heat the oil in a small skillet.  Then add the sliced onion.  Cook that until you can see through the slices.  This should take about five minutes or so.  Season with salt and pepper.
  2. Remove the onions from the pan and scatter them over the toaster oven tray.  Cut the fish into small pieces (about 2 inches) and arrange the pieces over the onions on the tray.
  3. Take a small bowl and mix together the remaining ingredients (except the butter). If the mixture is too thick, thin it out with a teaspoon or two of water. Pour that over the fish and the onions and stir it around to cover the fish completely on both sides.
  4. Cover the tray with foil, place it in the hot toaster oven and cook for about 20 minutes.  The fish is done when it’s white and flakes easily with a fork.
  5. If you want a thicker sauce, pour the sauce from the tray into a small saucepan, heat it to boiling, and then slowly add the butter.

Notes

* I grated the ginger using my microplane. If you don't have one, just use a cheese grater.

Substitutions and Variations for Indian Fish Fillet in Yogurt Sauce

  • Add some curry to the sauce for more kick
  • Try pan frying the fish (about three-five minutes per side); add the yogurt sauce at the end, off the heat so it doesn’t curdle
  • Add half a hot chile pepper

More Fish Recipes

Easy Canned Tuna Curry

Greek Fish with Lemon and Tomatoes

Pan Fried Tilapia with Lemon Butter Sauce

Salmon with Greek Yogurt Dill Sauce

Sephardic Fish in Peppery Tomato Sauce

 




Greek Fish with Lemon and Tomatoes

I seem to be making a virtual trip around the Mediterranean. This week, instead of Israel, we’ve “landed” in Greece. This recipe for Greek fish with lemon and tomatoes is adapted from a recipe in The New York Times.

The Times recipe is good, but a bit too fiddly and time consuming. It also requires a whole fish. That’s generally too much food for one person.  And, it has to be cleaned, then stuffed, and finally baked. Probably delicious, but too much trouble.  So, I decided to make it easier and faster and used fish fillets instead.

Plus, the original recipe requires that you cook the tomatoes. I love fresh tomatoes, and tomato sauces, but don’t like the taste of freshly-cooked tomatoes. So, I simplified everything and added the tomatoes just at the end.

In my version, you make the marinade, leave out the tomatoes, and let it sit for a bit so the flavors combine. Then season the fish fillet, pour the marinade over it, and cook it. Add the tomatoes at the end, and serve. Also, I didn’t make it in the oven (too hot!). I grilled the fish in a pan instead.

 




 

Greek Fish with Lemon and Tomatoes

Prep Time: 20 minutes

Cook Time: 5 minutes

Category: entree

Cuisine: Greek

one serving

greek fish with lemon and tomatoes

A fast and healthy tilapia recipe with lemon and tomatoes.

Ingredients

  • 2 T olive oil
  • 1 1/2 teaspoons lemon juice
  • generous pinch of hot pepper flakes or 1/4 tsp chopped fresh jalapeño
  • 1/4 teaspoon dried oregano
  • 1 clove garlic, diced
  • salt and pepper to taste
  • 1/2 pound fish fillet (like tilapia or cod)
  • 1/4 tsp dried thyme
  • salt and pepper to season the fish
  • 1/2 cup chopped fresh tomatoes (or use cherry tomatoes and slice them in half)

Instructions

  1. Combine the olive oil with the lemon juice, hot pepper, oregano, garlic, and salt and pepper in a small bowl or a ziplock plastic bag.
  2. Let the marinade sit for 15 or 20 minutes.
  3. Season the fish with salt, pepper, and thyme.
  4. Add the fish and the marinade to a small frying pan and cook, about four minutes per side.
  5. When the fish is almost cooked, pour in the chopped tomatoes. Leave them in for two or three seconds, just to get them warmed up slightly.
  6. The fish is done when it flakes easily with a fork.
  7. Remove fish with a flexible spatula and serve.

Greek Fish with Lemon and Tomatoes Substitutions and Variations

  • Follow this suggestion from the comments of the original recipe: fry the fish for a minute or two with olive oil.  Then add the marinade, a splash or two of white wine, and simmer (covered) for 5-10 minutes.
  • If you don’t mind cooked tomatoes, add them to the marinade at the beginning.
  • Try cod instead of tilapia.  Or, use a small whole trout.
  • If you want more lemon flavor, slice some lemon and squeeze it over the fish.
  • Add some olives or capers to the marinade.
  • Add 1/4 C sliced zucchini to the pan when you start cooking the fish.

More Quick Fish Recipes

Pan Fried Tilapia with Lemon Butter Sauce

Salmon with Greek Yogurt Dill Sauce

Indian Fish Fillet in Yogurt Sauce

Easy Canned Tuna Curry

 




No Cook Meals for One Person

It’s summer (at least in the Northern Hemisphere), the sun is calling, and even I don’t always feel like cooking. So, here’s a list of no cook meals for one person that require no boiling, sautéing, roasting or toasting! And, since there’s no cooking, you can make them all in less than 15 minutes.

Fruit and Vegetable Salads

mango cottage cheese and honeyCottage Cheese Yogurt and Fruit Salad

Healthy and easy to make. If you have frozen mango, you don’t even have to chop anything. Just defrost, pour everything into a bowl. Done!

 

 

strawberry spinach salad balsamic dressing feta cheeseStrawberry Spinach Salad with Balsamic Dressing and Feta Cheese

This salad is both colorful and tasty. The sweet fruit contrasts with the tangy cheese and the vinegar.

spinach and blueberry salad with feta cheeseBlueberry Spinach Salad with Feta Cheese and Walnuts

I liked the strawberry salad so much I decided to make a variation with blueberries and add some mushrooms and walnuts too.

 




Chicken and Fish Salads

These two require a bit of help from some leftover chicken or your local market to get a rotisserie chicken.

asian chicken salad with cabbageSingle Serving Asian Chicken Salad with Cabbage Recipe

Colorful, slightly spicy, and appealing even when the heat spoils your appetite.

chicken salad with currantsChicken Salad Recipe with Greek Yogurt and Dried Currants

No mayo needed to make this chicken recipe. Instead it has Greek yogurt and currants (or raisins or even dried cranberries if you prefer).

 

 




No Cook Sandwiches

peanut butter and cucumber sandwich on ryePeanut Butter and Cucumber on Rye

I know this sounds weird, but it’s really good. My mom invented it. The cucumber gives it crunch and the peanut butter makes it salty and slightly sweet (if you use the sweetened kind). Make sure to use rye bread.

Italian Tuna Sandwich: one can of tuna (packed in olive oil), 2 tsp chopped red onion (or scallion), 1/2 tsp capers, olive oil to taste, 2 T lemon juice, 1 T basil leaves (chopped), plus salt and pepper to taste. Mix all ingredients together in a small bowl.  Eat as a sandwich, or serve with a green salad.

Turkey and Avocado Sandwich: Sliced deli turkey, sliced avocado, roasted red peppers, honey mustard on whole grain (or even better 7-grain) bread.  You can toast the bread if you like (even though that’s cooking, sort of.)

Platters

 
antipasto platter

Rosemary ham, goat cheese spread, crackers, olives, fruit, and a lovely glass of red wine.

Goat cheese spread: Take the goat cheese out of the fridge ahead of time to soften it. Add a bit of milk to make it more spreadable. Then roll it in ground almonds.

israeli breakfast

Israeli salad, pita bread, hummus, olives, and feta cheese. Or add some pickled herring.