Fancy pics and a recipe with exact measurements.

I may be missing those two key ingredients but can I woo you with cute kid pics? I sure hope so. I mean really. She’s cute, right?

‘Cause last night I literally prepped dinner in 5 minutes without any intention of blogging but I felt I’d be remiss if I didn’t at least IG it (instagram, for you people who actually still have some time left on your hands.)

And then, sure enough, folks were asking for it. ‘Cause everyone wants delicious, farm fresh dinner prepped in 5 minutes, don’t you? The thing is, when dinner is prepped in 5 minutes it’s usually because I’m exhausted after a day of running after my kiddo and still sweaty from the gym. There’s so little thought, beyond, “damn this is gonna be good” and most definitely no intention of prettying up the plate and grabbing the real camera for a photo shoot.

So phone pics and filters it is.

Before I get into the “recipe”, a few things you should know.

The haddock used here is ocean-fresh from my fish share through the Bay State Fish Share, which I pick up at my favorite local market, the Canal District Farmers Market. If you’re in or anywhere near Worcester, you need to check this out. Simply put, it makes me happy to live here. Finally, Worcester’s answer to local, home grown, and chic! I’m so impressed with the offerings so far and it’s still early – can’t wait to see what shows up as we really get into summer.

So let’s say you’ve got yourself some fresh fish and farmer’s market veggies. Here’s a super simple foil packet recipe you can throw together. The measurements are not all precise, but don’t worry, you can’t screw this up.¬†You’ll know about how much you want to put in each packet and the cooking time won’t vary much. Besides, when it comes to measuring, #aintnobodygottimeforthat.

Want more? Add red onion to the packets, and finish with some chopped kalamata olives. Like I said – you can’t screw it up.


Print Save

Grilled Haddock with Eggplant, Zucchini and Tomatoes

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


1 large zucchini, diced
1 small to medium eggplant, diced
olive oil
sea salt & freshly ground black pepper
crushed red pepper
2 filets of haddock
1 medium tomato, thinly sliced
balsamic vinegar
fresh basil, thinly sliced


Preheat grill to medium-high heat.

Tear off two large rectangles of foil and mist with cooking spray. Pile half of the chopped zucchini and eggplant in the center of each foil packet. Drizzle with a bit of olive oil and sprinkle with a pinch of salt. Toss to coat.

Place fish on top of the vegetables and season with salt, pepper and crushed red pepper. Lay tomato slices on top of fish and finish each with a splash of balsamic vinegar. Seal the foil packets (you can fold up the piece of foil if its large enough, or tear another piece, lay on top and crimp the edges with the bottom piece.)

Transfer packets to grill and cook for 20 minutes, until vegetables are tender and fish flakes easily.

Sprinkle with basil just before serving.