It’s pretty hit or miss which sibs are going to be home at the same time for dinner.  Tonight it ended up being me and Erik — my toughest meal critic.  He just can’t handle ‘creativity.’  Travis has made a habit of asking before a meal if it is ‘curveball’ or not…his code for hidden ingredients added to a seemingly normal dish.

Thought I’d share this one from one of my faves on the FoodNetwork.  (And amazingly, Erik LOVED it!)  I live for theFoodNetwork.  This one is a healthy meal from Ellie Krieger:

Fish with Olives, Tomatoes and Capers

4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned low-sodium diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

In a large nonstick skillet heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.

Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.