Sweet Chili Paper Fish

Have you ever noticed that at least 90% of food that you can grab in a hurry and shove in your mouth one handed on the go is carb based? So if you've been running around like a maniac all day (such as my 'must clean all the things' spree today) you have probably only gotten one food group (well, 2 if you count caffeine in your pyramid).  Here is an easy recipe to remedy that with, emphasis on easy because who has energy left to cook?  (This is written to feed 1 person but scales up very easily for more.  Just make separate paper envelopes for each piece of fish for best results.

Turn your oven on to 450, and put a nice bottle of white wine in the fridge.  Mix 1-2 tbl hot oil (or some neutral oil and smashed up red pepper flakes), 1-2 tbl honey, the juice of 2 limes, and salt/pepper in a small bowl.  Lay out a piece of parchment paper large enough to make an envelope on a baking sheet and put a piece of  fish (in this case I used salmon, but this would be equally good on tuna and would probably even work on a white fish like tilapia. Use whatever you like) in the middle of the paper.  Pour your chili/honey mixture over the fish and seal up the envelope.

Let it sit on the counter a few mins while you chop up a clove or two of garlic and wash/chop a good plateful (remember they shrink) of some hearty green.  I like kale but arugula or bock choy or spinach or really whatever  you like would work.

Put your fish in the oven and wander off for 10-20 mins, depending on how rare/cooked you like your fish.

Come back and pull the fish out of the oven and carefully open the paper, there will be steam when you do so watch your hand.  Put a small sautee pan over high heat and add a splash of chicken stock (or water, or wine) to the pan, put your garlic in as well.  When it starts to simmer throw in your greens.  Toss greens with a fork until wilted (only takes about a min or two).

Plate greens (leaving water/stock in the pan) and dress them with salt/pepper and a smidge of really good olive oil.  Flip your fish over as you plate it because the bottom side got nice and browned and pretty from the honey, if you like pour over a bit of the cooking liquid as a sauce.  Pour yourself a glass of wine and enjoy.