Healthy And Easy To Make

Feeling rushed and stressed this holiday season?

It’s more important than ever to eat healthy during these busy days. This week’s recipes are not only good for you, they’re also easy to make.

Bon appétit!

Roasted Fillet Of Striped Bass With Tomatoes And Olives, Oregano, Lemon And Olive Oil(Serves 4)4 6- to 8-ounce fillets of striped bass, rinsed (can substitute red snapper, fluke, flounder or sole)

1 medium onion, sliced

3 to 4 tablespoons extra virgin olive oil

1 tablespoon Italian or Greek oregano or 1 teaspoon dry oregano and 1 tablespoon chopped flat-leaf parsley

Sea salt and black pepper, to taste

2 large lemons, 1 juiced and 1 cut into wedges, for garnish

2 ripe plum tomatoes, cut into thin wedges

1/2 cup white wine or dry vermouth

4 handfuls washed baby spinach, for presentationTo prepare:Preheat the oven to 400 degrees.

Coat the bottom of a shallow baking/serving dish with oil.

Scatter onion in the bottom of the dish and over it drizzle a bit of olive oil.

Arrange the fillets, skin-side down on the onion.

Season fillets with oregano, salt and pepper.

Drizzle olive oil and lemon juice over fillets.

Arrange tomato wedges down the center of each fillet, then scatter olives on top and season with pepper.

Drizzle a bit more oil and lemon juice over tomatoes.

Pour vermouth around the fish and bake until the flesh turns from translucent to opaque, about 15 minutes.

Arrange spinach in the center of each dinner plate.

Serve the fish on top of the spinach, pouring pan juices over the whole affair.Roasted Baby Carrots And Fingerling Potatoes With Garlic And Petit Pois(Serves 4)20 to 24 assorted baby carrots, peeled with 1/4 inch stem attached

16 to 20 fingerling potatoes, scrubbed

Extra virgin olive oil, for drizzling

3 large cloves garlic, thinly sliced

Sea salt and freshly ground black pepper, to taste

2 cups extra fancy petit pois, defrosted

Handful flat-leaf parsley leaves, choppedTo prepare:Bring salted water to a boil in a large saucepan over high heat.

Add potatoes and parboil then until nearly tender, about 8 minutes.

Remove potatoes and drain well.

Add carrots to the water and parboil until nearly tender, about 5 minutes.

Remove carrots and drain well.

Preheat the oven to 400 degrees.

Lightly coat the bottom of a shallow baking dish with olive oil.

Add parboiled potatoes and carrots drizzle with olive oil.

Scatter garlic on the vegetables, then season with pepper.

Roll the vegetables around to completely coat them.

Roast until the vegetables are tender and browned, about 20 minutes.

Add peas at the very end and cook until defrosted.

Retrieve from the oven, then add parsley for garnish and serve at once.Arugula, Endive And Watercress Salad(Serves 4)2 large bunches watercress, washed and stems removed

4 cups baby arugula, washed

3 small Belgian endive, trimmed, washed and cut into crosswise thin rings

1 ripe avocado, halved and sliced

Juice of 2 lemons

4 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper, to tasteTo prepare:Place lemon juice and endive in a small non-reactive bowl.

Stir to coat to prevent discoloration.

Remove endive and place in a large salad bowl.

Cut avocado into thin slices or chunks and roll in lemon juice.

Add arugula and watercress to the endive and toss until well mixed.

Just before serving, drizzle a few drops of olive oil on the greens, then add avocado with the lemon juice.

Season to taste with salt and pepper and serve at once.