Sunday
Branzino Fillets in Tomato-Caper Mediterranean Sauce
1 1.1lb Branzino ($8.99/lb) (keep bones, head, tail for Monday, so [(8.99 x 1.1)/3]x2 for Sunday = $6.59
1/2 28-ounce can diced tomatoes in juice, juices used (on sale, $.99/2)=$.491/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
3 large garlic cloves, chopped
3 small bay leaves
2 tablespoons chopped fresh parsley (1 bunch for the whole week, $.99)=$.15
1 teaspoon dried Mexican oregano
2 tablespoons drained capers (1 bottle seems to have about 10 servings. It’s old, I can’t tell. $1.99/10)=$.19
Basically, this is a casserole. You sautee everything (in proper order-you always saute garlic and onions together first), make a sauce (blend or chop up those tomatoes). The sauce should look like a really nice marinara. Throw in the capers last, as they can get a bit bitter. Spoon sauce over and under the fish, place in the oven for 15 min at 425. Dead easy. Save some fresh parsley for sprinkling at the end.
Total Cost: $7.42/2=$3.71 per person
With Corn bread, of which we had 1 pc per person, so it worked out to $.13/person with a total of $3.84 for the whole meal.
This was a yummy and quick meal.
