Let’s be practical- on most days, girls like me don’t have time to churn butter and stamp out pasta, let alone wash our hair, so I knew when when Chef proclaimed “Today is protein day!” I was going to walk away with new go-to-recipes.

Since I took on the “less-meat-real-food” challenge in 2008 (thank you Michael Pollan and Mark Bittman!) , my sustainable fish consumption shot up like the Dow in the Internet craze. As a result, I have prepared fish almost every which way but in spite of my grandma’s 397 suggestions to apply the parchment paper trick, I never gave it a go. I was stoked to see it on the recipe list for class so I signed up for it- and the results? Well, let’s just say my stock went up (errrrrrr, I feel like I just ripped off Candice Bushnell or something).

I know some of what I’ve posted the past hasn’t exactly been a cinch to whip up but I promise you that this is an easy and fool proof recipe. And the bonuses, it’s pretty inexpensive (hi shoe budget, hiii) and healthy (hiii skinny jeans, hiii). Hopefully this inspires your to get in kitchen (and perhaps eat less red meat).

1. Preheat oven to 350 and sprinkled fish with lemon or lime and salt and pepper and set aside.

2. Prepare all of your ingredients for your sauce.

3. Sweat onion (on low), pepper, garlic, oregano and tomaties in olive oil until just softened – do not brown. Simmer until most liquid has evaporated.

4. Cut filets into individual portions, place on squares of foil or buttered parchment paper (preferable).

5. Top filetsts with sauce, olive and capers. Add white wine. Seal edges. Bake 10-12 minutes.

6. Serve packet on plate. Cut an “x” across the top of the packet and peel back to release steam and aromas.