Friday Frozen Fish Flashback: Baked Fish Fillets in White Wine

Hello Darlings! I am sure that you woke up this morning and thought, “crap. It’s Friday. I’m not supposed to eat meat. Whatever will I do?” Well, here’s something you can do. It’s fuss-free and uses a lot of frozen and convenience foods. You can stop at the store on the way home from work and have a full fishy Friday dinner ready for your family.

From April of last year I give you #46. Baked Fish Fillets in White Wine… 

A quick post for a quick weeknight meal.

#46, Baked Fish Fillets in White Wine, includes a lot of things that I like: artichokes, asparagus, lemon, rice pudding, butter and white wine. Lots of white wine. But the main ingredient is something that I don’t like at all: fish. I don’t cook fish. As I’ve stated in other posts, unless it is shellfish or sushi, I am really uninterested. I don’t like it. But I have to bite the bullet and make it. Oh, the things that I do for Dinner is Served!

#46 was cheap. There was a Friday Lenten fish sale at the Safeway: $5 for a 2lb bag of individually wrapped Tilapia fillets. The most expensive items were the asparagus ($3.99 for a 1lb bunch–and that was on sale) and the can of artichoke hearts, which also ran around $4. Lemons were 2 for $1, parsley $.99 for a bunch. The rice pudding was priced a bit high, but still under $3, and the potatoes (Betty Crocker) were under $2. What a steal!

Now onto the meal:

Fishies ready to be baked.

This salad was delicious! The asparagus was just lovely. I boiled the spears briefly, followed with an ice bath, tossed it with drained, quartered artichoke hearts and dressing and then put it in the refrigerator to chill.   The fresh asparagus was a real treat, but this could be made year-round with frozen or canned asparagus. I made the dressing with fresh lemon juice, olive oil, fresh parsley, some fresh ground pepper and a little garlic salt. Yum. It was a gentle, light salad that was just as good the next day in my lunch pail paired with some lettuce and balsamic vinaigrette.The potatoes sucked. Sorry, Betty Crocker.

Thanks to #46, I’ve discovered that I like Tilapia. Who knew?

Taylor Sherry. Stay classy, Brungo.

Finally, dessert. I wanted to get a box of rice pudding so I was making something, but they didn’t have that at the Safeway. I know that Jell-O makes one. It should have been next to the tapioca. Anyway, I had to go with the pre-made tub from the dairy section. It would be uncouth to just scoop rice pudding into a bowl and declare it a full dessert, so I decided to go a little fancy. I nuked some raisins, cinnamon, nutmeg and sherry to make a warm, raisin sauce. The sherry is what makes it fancy. They’re always drinking it in Bette Davis movies, so it must be true. God, I adore Bette Davis. Have you seen Now, Voyager? If not, go to Netflix and get it immediately.

Sorry. Back to rice pudding. But really, wouldn’t have been lame if I had just sprinkled the bland, pre-made pudding with some sad, dry raisins? The sauce turned out nicely (plump raisins!), so all in all, the pudding was a success.

So far this might have been the least involved meal I have made. So much of it was prepackaged. The most I did was chop some onions and celery and blanch some asparagus.

Dinner was served, quickly, with easy, and with a touch of class. Seriously, go brush up on your Bette Davis. She’s the cat’s pajamas.

Here is the finished product, which I think is visually appealing as well (Betty Crocker potatoes aside. Blech).

Dinner is Served!

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9 Responses to Friday Frozen Fish Flashback: Baked Fish Fillets in White Wine

  1. this is a meal I can get behind! I love tilapia, asparagus, artichokes, taters…basically everything! And your meal looks much more appealing than the recipe card photo.
    Oh, and i’ll be burning in eternal damnation with all the other meat eating sinners because I plan on eating meat today! I blame it on not being Catholic. 😉

  2. Thanks for #46!! I remember making this for my family for Good Friday dinner in 1976, it was that good. You’re bringing back so many good – and delicious – memories for me! My dear little daughter, who was three then, is going to take the recipe with her when she goes back to Palm Springs tomorrow. How’s that for influence?

    • Yinzerella says:

      It’s a good one–really simple. And as you know, tasty! Joyce, I love that you have made these before and remember some of them. I love hearing your stories.
      For Good Friday this year Cleve and I are going out for sushi:)

  3. fifilaru says:

    For the Friday thing, you can eat all flesh of the waters, so whale, seal, beaver are ok. Yuch. It comes from the Roman Friday observance of Venusʻ day: Friday. Venus is the goddess of water and love. So people would eat fish and have orgies. Like other pagan holidays, the church commandeered it for their own, left in the fish and took out the orgies. The rice pudding sounds divine!! I have to try that.

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