Using store-bought salad dressing as a quick fix marinade makes mid-week meals a snap. Tonight's fish is drowned in a bath of sundried tomato salad dressing before being rapidly steamed in a foil packet in the oven. The best thing about this meal — besides the fact that it comes together in minutes — is that no pots, pans, or plates are needed. If sundried tomato dressing doesn't sound appealing to you, don't fret, supermarkets are full of various dressings and vinaigrettes in every flavor imaginable. To check out a recipe that can be altered to your preferences, read more

Foil Pack Fish Florentine
From Kraft Foods

1 cup instant white rice, uncooked
1 cup warm water
1 halibut fillet (1/2 lb.), cut crosswise in half (or the white flaky fish of your choice)
2 cups baby spinach leaves, coarsely chopped
1/4 cup Sun-Dried Tomato Dressing
1 Tbsp grated Parmesan cheese

1. Preheat the oven to 375ºF.
2. Spoon 1/2 cup rice onto center of each of two 18-inch-long sheets of heavy-duty foil. (Or use double-layer sheets of regular foil.) Fold up all sides of foil slightly to form rim. Pour 1/2 cup warm water over each mound of rice; top each with 1 fish piece.
3. Arrange spinach around fish. Drizzle dressing evenly over fish and spinach. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in shallow baking pan.
4. Bake 15 min.
5. Place one packet on each of two dinner plates. Cut slits in foil with sharp knife to release steam before opening each packet. Sprinkle evenly with cheese.

Serves 2.

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