As I mentioned yesterday, I’m following the “Sunday Strategy” in Martha Stewart Everyday Food where you shop and prep for a week of cooking and then have quick meals to make each night.

Last night was Seared Fish with Crispy Potatoes and Green Sauce (and a side of tomatoes). This meal had a lot of prep done in advance. I roasted the tomatoes, made the green sauce, and boiled the potatoes in advance. All I had to do to make dinner was cook my fish and stick the potatoes in the oven to crisp. I was a little confused with the “green sauce”. First of all, it’s not really a sauce, more of a pesto, since it is thick and not liquid at all. The recipe did not say to warm it, so I served it room temp.

I grilled my fish (instead of pan frying) and mine was skinless, which is fine with me since I don’t like fish skin very much. This dinner was simple and easy. The potatoes crisped nicely in the oven and were delicious. The salmon tasted terrific with the green sauce – it really gave it some zing. The previously roasted tomatoes were to be served room temp. I wasn’t wild about these, but they were ok. I also steamed some broccoli to go with this meal. It was very satisfying and I enjoyed having the sauce for the fish (it’s made of olive oil, lemon juice, garlic, parsley, basil and mint, ground up in the Cuisinart). This felt like a full meal to me (unlike the dinner from the night before).

Boiling the potatoes in advance made crisping them very easy to do – I’ll remember this trick and use it again. And I’ll definitely be making the green sauce, or a version thereof again in the future. Points for this one – a quick and tasty meal.