Ridiculously Easy Fish with Tomatoes

What do you do with a recipe that you don’t really consider a recipe?

Something so simple and easy it almost doesn’t have any ingredients?

I wasn’t going to post this fish dish. Not because it isn’t good, but because it’s so ridiculously simple and easy I almost feel guilty about it. It reminds me a little bit of a recipe from one of those A Man & A Can cookbooks.

But then my friend Larry told me that he cooks this even though I don’t really remember giving him the recipe. And the last time I cooked it for Jim he asked why this wasn’t on Idiot’s Kitchen…

So here it is…the world’s most ridiculously easy fish dish.

Here’s what you need:

Fish Fillets, “Italian Style” Diced Tomatoes, Salt & Pepper.

Preheat the oven to 350 degrees.

Lightly grease or spray a baking dish with non-stick cooking spray. Place 2 boneless, skinless fish fillets from a mild, white fish like Sole, Talipia, Swai,  or Red Snapper in the pan. Season the fish with salt & pepper.

Grab a can of Italian Style Diced tomatoes…the kind that contains garlic, basil, oregano, and other spices in the can. Drain and reserve the juice from the tomatoes and spread the tomatoes on top of the fish.

Add a little of the juice from the tomatoes – about 1/4 cup at most – to the pan. The tomatoes will release even more juice as they cook so if you just dump the whole can in there, it will be too soupy.

Bake the fish in a 350 degree oven for 15-20 minutes until the tomatoes are bubbly and the fish is flaky and cooked through.

Find the world’s fastest side dishes to go with this fish…couscous takes 5 minutes…a veg like asparagus or a salad takes even less.

Dishes like this are good for nights when you want real food but just don’t want to make a big deal in the kitchen.

Save your energy for dessert!