This recipe is so, so, so easy it makes a great fast week night dinner. I made it with a garden salad, tossed with a little bit quinoa and Makoto salad dressing and thought it paired well. I also added chopped cherry tomato’s to bake with the fish. I did not add the crushed red peppers because I was making it for my kids, and didn’t want it to be too spicy for them. I was happy; especially, since it was so fast to prepare. Kids ate the fish but not much of the salad.
