Halibut with Sliced Potatoes and Wilted Spinach

We recently moved and I'm still in awe of our new kitchen. A stove with four burners that work properly! A deep sink! An island with places to put things on! I know this might make our old kitchen sound like a dump, but it really wasn't. It was just tiny.

So this is the first meal that I'm blogging about from the new digs. It's nice for things to be settled and back to normal. Well, normal with four burners that work, a deep sink, and a kitchen island.

This dish is good. And simple. Like life should be in the summer. If you like fish, definitely give it a try.

Halibut with Slice Potatoes and Wilted Spinach
Serves 2

Ingredients
1 baking potato
1/2 pound halibut
Sea salt and pepper
Olive oil
2 cloves of garlic
1 bunch of spinach

Directions
Preheat oven to 450. Peel and thinly slice the potato. Slice halibut in half. Line baking pan with a sheet of parchment paper. Place the potato slices in a few layers on top. Season with salt and pepper. Sprinkle with some olive oil. Bake for 20 minutes.

Take out and place halibut halves on top. Sprinkle with a little salt and pepper. Roast about 15 minutes longer.

While halibut is baking, mince garlic and chop up spinach leaves. Add two tablespoons of olive oil to a large skillet and cook garlic for one minute on medium-low heat. Then add spinach for a few minutes or until it begins to wilt. Season with salt and pepper.

Divide roasted halibut and potatoes among plates and serve the wilted spinach on the side.

(Adapted from Epicurious)

Pescetarian for a Week: Meal Plan

In effort to do a little thing called being healthy, every once in a while Chris and I swear off eating meat for a week and go pescetarian. The first time we did this, about a year ago, it involved a lot of cravings for bacon and steak and many wonderings about what we were going to eat for dinner. The second time it involved far less cravings, but still a congratulatory hamburger at the end of the week. Because we deserved it. This time, the third time, has been so completely easy that we might end up doing it longer and more frequently in the future and without feeling the need to congratulate ourselves with burgers at the end. Progress, y'all.

Here's what pescetarian looked like for me during the week:

Monday:
Breakfast: Blueberry-banana smoothie
Lunch: Vegetarian chili
Dinner: Hoisin-and-lime-marinaded salmon and kale salad

Tuesday:
Breakfast: Blueberry-banana smoothie
Lunch: Leftover homemade mac 'n cheese and leftover kale salad
Dinner: (out at Eastside Cafe) Shrimp and grits blue-plate special with lemon broccoli side

Wednesday:
Breakfast: Strawberry-mango-pineapple-banana smoothie
Lunch: Three-bean soup
Dinner: Panko-crusted sole and black bean, avocado, and tomato salad

Thursday:
Breakfast: Blueberry-banana smoothie
Lunch: Leftover sole and salad
Dinner: Homemade mozzarella cheese and sun-dried tomato pizza

Friday:
Breakfast: Strawberry-blueberry-banana smoothie
Lunch: Tofu pad Thai (from the Thai Thani food truck)
Dinner: Homemade fettuccine alfredo, kale salad, and creme brûlée for dessert

Also hoping to make something like this greek shrimp with tomatoes and feta recipe this weekend.

(Photo via Pinterest)