Baked Fish with Tomatoes and Olives

I’ve made this recipe with flounder, tilapia and even basa. You can use whatever flaky, white fish you want, but I would stick to something relatively thin. Don’t let the mayonnaise and cheese freak you out – it sounds weird with fish, but it helps protect the fish from the heat of the oven and keeps it very moist.

white fish fillets – 6 ounces per person
8 plum tomatoes, thinly sliced
12 Kalamata olives, pitted and chopped
Zest of a lemon
salt and pepper
olive oil
4 ts. mayonnaise
4 TB. Parmesan cheese, grated
Juice of a lemon

Preheat oven to 450 degrees. In an ovenproof skillet or baking dish, arrange tomatoes in overlapping circles. Scatter olives and lemon zest over the tomatoes. Season with salt and pepper; drizzle with olive oil.

In a small bowl, stir together mayonnaise, Parmesan and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayonnaise mixture on top.

Bake until fish is opaque throughout and topping is golden brown in spots, about 20 minutes.

Kale Caesar Salad

The first time I had this salad was at the now closed Alias restaurant on Manhattan’s Lower East Side. I was blown away that you could eat raw kale! So, I was super happy when Melissa Clark published a variation of this salad’s recipe in the New York Times a few years ago. Her version was inspired by the Brooklyn restaurant Franny’s. As you can probably tell, this salad is now ubiquitous, but I don’t care. It is super yummy and easy to make at home. (I never make this with the breadcrumbs, but I’m sure it is good.)