Day 22 - Southwest Black Bean Pizza

Gary had to make due with the situation today since his best friends had a gig, so he decided to cook today's meal at their band mate's house a few towns over. Today's quick fix meal: Southwest Black Bean Pizza!

Here's Gary on the beautiful yellow counter tops of his rented kitchen:

And what pizza would be complete without a nice glass of cold beer? (At least, for those who are old enough)

After getting the meal all set up, it was ready to be put into the oven:

Mmm! One of our favorite meals so far! Perfect on a warm summer's day, in the company of good friends and some delicious cheese and bread on the side. 

Day 21 - Immunity-boosting tomato sauce with mushrooms

Gary is on the ball today and has already set everything out on the counter. He is very excited to be making a new healthy (and quicker) tomato sauce!

"Mmm, so many flavourful spices!" 

We've just begun cooking and already it smells delicious! 

Gary thinks his friends will be impressed with his new recipe, especially because he got it from the Oh She Glow's vegan cookbook we got in the mail just the other week. 

When we finally got to taste Gary's new creation, we were pleasantly surprised by the kick that certain spices had. I'm not exactly sure what Chia seeds taste like as it was Gary's first time cooking with them, but something or other filled the recipe with a tasteful array of flavours!

Immunity-boosting Tomato Sauce with Mushrooms

Prep: 20 minutes / Cook: 30 minutes

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 sweet onion, diced
• 4 garlic cloves, minced
• 3 cups sliced cremini mushrooms
• 1/2 cup packed fresh basil, chopped (Gary used dried basil instead)
• 1 28-ounce/793g can of diced or whole tomatoes with their juices
• 6 to 8 tablespoons tomato paste
• 1/2 teaspoon fine-grain sea salt, to taste (can be omitted)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried red pepper flakes or cayenne pepper (optional - but yummy!)
• 2 tablespoons chia seeds (optional)
• 1 cup cooked lentils (optional - Gary was all out of lentils so he made due without them)

Directions:

1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and stir to combine. Sauté for 5 to 6 minutes, until the onion is translucent. Season with salt and pepper.
2. Stir in the mushrooms and raise the heat to medium-high.  Cook for 5 to 10 minutes, until much of the liquid released by the mushrooms has cooked off. 
3. Add the basil, whole peeled tomatoes and their juices, tomato paste, salt, oregano, and thyme. Stir to combine. With a wooden spoon, break up the whole tomatoes into chunks, bigger or smaller depending on how chunky you like your sauce. Skip this process if using diced tomatoes. Add the red pepper flakes, the chia seeds, and lentils, if desired, and stir to combine. 
4. Reduce heat to medium. Simmer the sauce, stirring every so often, for 15 to 20 minutes. 
5. Serve over pasta and enjoy! 

Day 20 - Savory vegetable open-face sandwiches

It's a busy day, and what better quick meal is there than a delicious veggie sandwich?

So Gary got to work cutting up all the ingredients and putting them together. He also had the idea of grilling the sandwiches:

But since he's grilling them, he decided they shouldn't be open-face sandwiches but just a good ol' regular two-pieces-of-bread sandwich. Here are the results: 

"Richard, stop scaring the readers. No sandwich for you!" 

Savory Vegetable Open-Face Sandwiches

Start to finish: 20 minutes

Makes: 4 sandwiches

Per serving: 222 calories, 8g fat (3g saturated fat), 13mg cholesterol, 301mg sodium, 31g carb, 5g fibre, 9g protein

Ingredients:

• 1/2 of an 8-ounce tub light cream cheese spread
• 1 tablespoon snipped fresh dill or 1 teaspoon dried dill
• 1/4 teaspoon sea salt (can be omitted)
• 1/2 teaspoon ground black pepper
• 2 whole wheat bagels, split and toasted, or 4 slices whole wheat bread, toasted
• 1/2 of a medium cucumber, thinly sliced
• 1/4 cup roasted red sweet pepper, drained and cut into thin strips
• 1/2 of a medium onion, thinly sliced (Gary chose red onion - his favorite)
• 1/2 of a medium avocado, seeded, peeled, and thinly sliced

Directions: 

1. In a small bowl, stir together cream cheese, 1 tablespoon snipped dill or 1 teaspoon dried dill, salt, and black pepper.
2. Spread bagels with cream cheese mixture. Top with cucumber, roasted peppers, onion, and avocado. If desired, sprinkle with additional snipped dill. 

As easy as that! 

Day 19 - Indian Lentil-Cauliflower Soup

Gary is exploring some more Indian recipes so that his best friends can get a taste of the country before they head off on their big adventure. His newest meal: Indian Lentil-Cauliflower soup. This recipe was taken from Oh She Glow, the new vegan cookbook that everyone seems to be raving about.

"Umm... why are the trees white?"

Gary was trying to get everything done as he was cooking the recipe, so as to save some time. Here he is sniffing the concoction to see if any spices need to be added: 

And even thought he tried to prepare everything as fast as he could, even as the meal was cooking, he still managed to take 30 minutes longer than the recipe indicated. Luckily, his guests are very patient and enjoyed the meal nevertheless.

"Sorry for the wait, but it was well worth it, eh?" :)

Indian Lentil-Cauliflower Soup

Prep: 30 minutes

Cook: 32-37 minutes

Serves 4

Ingredients:

• 1 tablespoon coconut oil or other oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 1 to 2 tablespoons curry powder, to taste
• 1 1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 6 cups vegetable broth
• 1 cup uncooked red lentils, rinsed and drained
• 1 medium cauliflower, chopped into bite-size florets
• 1 medium sweet potato, peeled and diced
• 2 large handfuls baby spinach
• 3/4 teaspoon fine grain sea salt, or to taste
• Freshly ground black pepper
• Chopped fresh cilantro, for serving (optional)

Directions:

1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5-6 minutes, until translucent. 
2. Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant. 
3. Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more. 
4. Stir in the cauliflower and sweet potato. Cover and reduce heat to medium-low. Simmer for 20-25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted. 
5. Ladle the soup into bowls and top with cilantro, if desired. 

Day 18 - Grilled vegetable burritos

Today is a burrito kind of day! Let's see what Gary's got for ingredients today...

Mmm, looks good!

We decided to use the BBQ to grill the veggies, but we think maybe an indoor grill would do a better job next time. It didn't help that cut some of the vegetables into too-small pieces so they fell through the BBQ and burned up. 

We ended up cooking most of the veggies in a foil plate on the BBQ, which didn't make them quite as crispy. 

"Veggies are ready!"

And then it was time to put everything together. Except when reading the recipe closely, Gary realized that "tomato pesto" was actually "tomato, pesto, ..." So I guess we will be returning the weird can of Tomato Pesto we purchased this week.

In any case, here is the final result, minus the pesto:

Very tasty meal!

Day 17 - Creamy Curried Kale & Chickpeas

Gary's friends have started planning a trip to India so he thought it would be a great idea to start looking up some new indian food recipes. And what a find: Vegan Creamy Curried Kale & Chickpeas!

Included in today's ingredients is fresh kale for our garden!

Gary wasn't too sure how this would pan out, given that the recipe calls for blending food (see: Day 6 - Asparagus Pesto Pasta). But at least the results seemed pretty good, even after blending:

And after all the last few ingredients, here is the masterpiece:

"Delicioso!"

Creamy Curried Kale & Chickpeas

Prep: 10 minutes / Cook: 25 minutes

Makes: 6 servings

Ingredients: 

• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1 tablespoon ginger root, minced, or 1 tsp. powdered ginger
• 1 teaspoon cumin seeds
• 2 teaspoons garam masala (see below)
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/4 teaspoon red pepper flakes
• 8 cups chopped kale, packed (1 10-ounce bunch, about 6 ounces after stems removed)
• 1/2 cup low-sodium vegetable broth
• 1 cup unsweetened soymilk or other non-dairy milk
• 1/4 cup raw cashews
• 2 tablespoons nutritional yeast, optional
• 2 tablespoons tomato paste
• 2 15-ounce cans chickpeas

Directions:

1. Heat a large, non-stick skillet over medium-high heat. Add onion and cook until softened and beginning to brown, 4-5 minutes, adding water by the tablespoon if needed to prevent sticking. Add the garlic, ginger, and cumin seeds and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
2. Reduce heat to medium. Stir in the kale and vegetable broth. Cover and cook until the kale is bright green and tender, about 5 minutes, stirring occasionally.
3. While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. When the kale is done, add it to the blender and blend until smooth.
4. Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes. Add salt to taste and serve over basmati rice.

Taken from http://blog.fatfreevegan.com/2014/03/creamy-curried-kale-and-chickpeas.html

Day 16 - Baked Fish Fingers with Greek-Yogurt dip

Everyone has those days where you just aren't really motivated. Well, Gary is having one of those days today, but he cooked up a new recipe anyway and stuck to his 30-Day Cooking plan. The meal he prepared today is pescetarian-friendly, taken from Chatelaine's Dinner in 30.

Gary started off his preparations as he usually does, by posing with his ingredients laid out on the counter:

"I love my job!"

"Gary, you know you're not getting paid, right?"

"..."

He also thought the chopped dill was grass: 

*Chomp chomp*

Turns out Gary isn't a huge fan of dill. 

And he doesn't really like the smell of pickles either. 

But he made the recipe anyway. And voilà, la pièce de résistance:

Baked Fish Fingers served with greek-yogurt dip and fresh local greens

Baked Fish Fingers with Greek-Yogurt dip

Prep: 25 minutes / Total: 25 minutes

Makes: 3 servings

Per serving: 238 calories, 30g protein, 22g carbs, 3g fat, 1g fibre, 662mg sodium.

Excellent source of Vitamin B12.

Ingredients: 

• 1/4 cup all purpose flour (or more)
• 2 eggs
• 2 cups cornflakes, crushed
• 3 tbsp finely chopped fresh dill
• 1/2 tsp salt (can be omitted)
• 400g pkg frozen cod, thawed
• 1/2 cup fat-free Greek Yogurt
• 2 tbsp finely chopped dill pickles
• 2 tbsp finely chopped fresh dill

Directions:

1. Preheat oven to 425°F. Spray baking sheet with oil. Pour flour into small dish. Whisk eggs in pie plate. Stir cornflakes with tbsp dill and salt in a third dish. 
2. Pat cod dry. Cut into long sticks. Dip each piece first into flour, then in eggs, and then in cornflake mixture. Lay on baking sheet. Lightly spray tops with oil. 
3. Bake in centre of oven until golden brown, flipping halfway through, about 10 minutes. 
4. Stir yogurt with pickles and remaining dill in a small bowl. Serve alongside fish fingers. 

Day 15 - Meatless Sweet Potato Hash

Note: Hash does not mean drugs.

The meal of the day is Meatless Sweet Potato Hash, presented to you by the Great Chef Gary. And what a treat we have lined up for you today.

Gary is a cool cat. 

(Sunglasses provided by his friend Matt)

We especially enjoyed making this recipe together due to the fact that it's a quick and easy meal to prepare. 

The only downside was that the recipe didn't suggest what to serve it with and we were debating what else to cook. Luckily, Gary's best friend Richard asked if he could have tortilla chips along with the meal. And voila, we served Meatless Sweet Potato Hash with Tortilla Chips, salsa and sour cream!

We especially loved the contrast in flavours of the recipe with the salsa. Feel free to try this out with rice, couscous, or any other side dish of your choosing. 

Meatless Sweet Potato Hash

Start to finish: 30 minutes

Makes: 4 servings

Per serving: 216 calories, 7g fat (1g saturated fat), 0 mg cholesterol, 487mg sodium, 20g carbs, 7g fibre, 17g protein

Ingredients:

• 1 medium onion, halved and thinly sliced
• 1 tablespoon olive oil
• 1 large sweet potato, peeled and cut in 1/2 inch pieces
• 1 12-ounce package refrigerated or frozen uncooked ground meat substitute (soy protein), thawed if necessary
• 1 medium zucchini, chopped
• 1 teaspoon snipped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
• 1 tablespoon Dijon-style mustard
• 1 tablespoon fat-free milk
• 2 teaspoons honey

Directions:

1. In a very large nonstick skillet, cook in the onion in hot oil over medium heat for 3 minutes, stirring occasionally. Add potato pieces. Cook for 8 to 10 minutes, or until potatoes are tender and brown, stirring occasionally. 
2. Add ground meat substitute, zucchini and the 1 teaspoon rosemary. Cook for 3 to 5 minutes, or until zucchini is tender. In a small bowl, combine mustard, milk, and honey. Stir mustard mixture into potato mixture; heat through. If desired, garnish with additional snipped rosemary. 

FRESH SPINACH FROM OUR GAREN!

OH MY GOSH, WE GOT SOME FRESH SPINACH FROM OUR GARDEN TODAY! THIS IS SO EXCITING, LET'S WRITE IT ALL IN CAPSLOCK! :D

Day 14 - Mac & Cheese Spaghetti

"Facebook and recipes, my favorites!" 

"Gary, I told you, no internet before supper is done!" 

It's a beautiful Wednesday today and Gary is looking forward to cooking another brand new meal for all his two best friends to eat. Today's recipe is Mac and Cheese Spaghetti from 365 Vegetarian Recipes.

To start off, the recipe explains that you need to turn the oven on to 425° F to bake bread crumbs with butter and parmesan cheese for 5 minutes. Gary think that's a load of bullshit:

"Back to the drawing board..."

So we decided to do it our way and just fry them in a pan on low to medium heat:

Results: same effect. Nice crunchy bread crumbles.

So now we finish cooking the spaghetti and brocoli in one saucepan, and start to make the cheese-based sauce in the large saucepan.

"Time for a swim!"
"Noooooo!"

And after having added what I assume is way-way-way-way-WAY too much cheese, we put the whole thing together in the large saucepan!

And now it's ready to serve!

Bon appétit!

Mac & Cheese Spaghetti

Prep: 30 minutes / Bake: 5 minutes

Oven: 425°F (pfffft!)

Makes: 6 to 8 servings

Per serving: 456 calories, 20g fat (12g saturated fat), 56mg cholesterol, 561 mg sodium, 47g carbs, 6g fibre, 23g protein

Ingredients: 

• 1 & 1/2 cup coarse white bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon butter, melted
• 1 14- to 16-ounce package dried multigrain, whole wheat or regular spaghetti
• 1 tablespoon salt (can be omitted)
• 2 cups fresh brocoli florets or one 10-ounce package frozen peas
• 2 tablespoons butter
• 1 teaspoon Dijon-style mustard
• 8 ounces sharp cheddar cheese, finely shredded (2 cups)*
• 4 ounces American cheese, shredded (1 cup)*

*Note: We used marble cheddar cheese for both servings. I have no idea what American Cheese is. 

Directions:

1. Preheat oven to 425° F. In a 15x10x1-inch baking pan, combine crumbs, Parmesan cheese, and the 1 tablespoon butter. Bake for 5 minutes. Remove from oven; stir. Set aside.
2. Cook pasta according to package directions, adding brocoli to water with pasta during the last 3 minutes of cooking. Using a ladle, remove 2 cups of the pasta cooking water; set aside. Drain pasta and brocoli. Return pasta mixture to hot pan; cover and keep warm. 
3. In a large saucepan bring 1 cup of the reserved pasta water to a boil. Add the 2 tablespoons butter and mustard. Add cheeses, a handful at a time, continuously stirring after each addition until cheese melts. Stir in more pasta water if needed. Add pasta mixture; toss gently to combine. Sprinkle servings with crumb mixture.

:)

Day 13 - Tomato, Spinach, and Feta Stratta

Gary thought it would be a good time to try out a more complex recipe today. So last night, he cut up all the ingredients to prepare for the meal.

He even mixed up the eggs in and the milk, with a little bit of pepper to taste. 

The reason Gary needed to do this in advance is because the recipe needs to be chilled for 4-24 hours in the fridge. Here's what it looked like when he started putting everything together in the baking dish:

Mmmm, starting to look good!

After adding the egg mixture, the sliced tomatoes and feta on top, here is piece de résistance in all its glory:

Next step: put it in the fridge and wait.

The next morning...

Gary was very excited the next morning and wanted to cook it right away. Unfortunately, I had to explain that it was a supper meal, not a breakfast meal. So we made some blueberry pancakes instead so that he could still practice cooking before suppertime came alone.

Finally, at 7pm, everything was cooked and ready to be ingested!

"Wow, can I have a piece too?!"

"Gary, you know this is people food. Go eat some trees."

And there you have it! Gary's friends thought it was a pretty yummy meal, very similar to quiche (which we have not yet attempted to make). I don't particularly enjoy eggs, but I will admit that Gary still did a good job on the recipe, especially the top layer that was very rich in tastes. 

Tomato, Spinach, and Feta Stratta

Prep: 30 minutes / Chill: 4 to 24 hours/ Bake: 70 minutes/ Stand: 10 minutes

Oven at 375° F

Makes 6 servings

Per serving: 247 calories, 9g fat (3g saturated fat), 216 mg cholesterol, 419mg sodium, 27g carbs, 7g fibre, 18g protein

Ingredients: 

• 4 cups whole grain bread cubes
• 1 pound fresh asparagus, trimmed and cut into 1-inch piece (about 2 & 1/2 cups)
• 1 cup chopped onion (large)
• 2 cups fresh baby spinach
• 6 eggs
• 1 cup fat-free milk
• 1/8 tablespoon sea salt or kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 roma tomatoes, thinly sliced
• 1/3 cup reduced-fat or regular feta cheese
• 1/4 cup snipped fresh basil

Description:

1. Grease a 2-quart rectangular baking dish. Arrange half of the bread cubes in the prepared dish. 
2. In a covered medium saucepan, cook asparagus and onion in a small amount of water for 2-3 minutes or until tender; stir in spinach. Immediately drain well. Spoon half of the asparagus mixture over bread in the baking dish. Top with the remaining bread cub es and the remaining asparagus mixture. 
3. In a large bowl, whisk together eggs, milk, salt, and pepper. Pour evenly over mixture in baking dish. Using the back of a large spoon, press lightly. Top with tomato slices, cheese and basil. Cover with foil and chill for 4 to 24 hours. 
4. Preheat oven to 375° F. Bake, covered, for 30 minutes. Bake, uncovered, about 40 minutes more or until temperature in center registers 180° F on an instant-read thermometer (there will be some liquid left in the center that will be absorbed during standing). Let stand for 10 minutes before serving. 

Day 12 - Sweet Beans & Pasta

Another day, another recipe! On the menu today: Sweet Beans & Pasta, taken from 365 Vegetarian Meals. This one is a quick and easy recipe, but lacks a bit of taste, in Gary's friends' opinions. But nevertheless, it's a very filling meal and still satisfies one's belly (even Giraffe bellies).

Here he is, preparing his ingredients on the counter top before beginning the meal.

"Mmm! I never knew how much I loved carrots; they're usually too low for me to reach!"

The steps were pretty easy to follow: cook pasta, add beans and carrots, drain, add Alfredo sauce, and top with rosemary. Wham, bam, thank ya ma'am! 

And there you have it!

Sweet Beans & Pasta

Start to finish: 25 minutes

Makes: 4 servings

*Correction, wayy more than 4 servings

Per serving: 554 calories, 27g of fat (1g saturated fat), 35mg cholesterol, 280mg sodium, 57g carbs, 5g protein, 20g protein

Ingredients:

• 8 ounces dried linguine (or other pasta) 
• 1 & 1/2 cup frozen shelled soybeans (edamame)
• 1 cup shredded carrots (2 medium carrots)
• 1 10-ounce refrigerated Alfredo pasta sauce
• 2 teaspoon snipped fresh rosemary

Directions:

1. Cook linguine (or other pasta) according to package directions, adding soybeans and carrots during the last 10 minutes of cooking; drain. Return mixture to hot pan. 
2. Stir Alfredo sauce and rosemary into cooked pasta mixture, heat through. 

LOOK WHAT WE GOT IN THE MAIL TODAY!

Gary is so excited to try some new vegan recipes!! Unfortunately, we will have to wait until next week since the meals have already been planned for this coming week. Stay tuned for more scrumptious treats!

Day 11 - Greek Pizza

Opa! It's time to get some Greek flavours flowing in Gary's kitchen today! Let's start off his something simple, yet delicious: Greek Pizza.

After searching through all his recipe books, Gary could not remember for the life of him where he had seen that Greek Pizza recipe. So he opted to find one online that would suit his needs (in other words, a recipe that contained all the ingredients that he had specifically bought for this meal). He finally decided to base his idea off ESTEPHAN's recipe, taken from AllRecipes.com.

Here we can see Gary who already started to cut up and divide some of the ingredients:

And here is the pizza completed - after two attempts of cooking veggies on the stove because an eye-balled amount is sometimes way too small:

Gary wasn't too sure what to expect out of this recipe, especially since he omitted certain ingredients due to there lack of. But here it is in all its scrumptious glory!

υπέροχος!

(Delicious!)

Recipe taken from: http://allrecipes.com/recipe/greek-pizza-3/

Enjoy!

Day 10 - Grilled veggie-cheese sandwiches

Well, looks like Gary has quite the treat ahead of him today - off to PEI we go!

"Adventure time!" 

Gary was so excited to go camping with his best friends. The trip wouldn't be complete without taking at least one selfie with Carmen & Richard!

"Richard, did you just fart?"

All that driving made everyone really hungry, so Gary saw this as an opportunity to try out a new camping recipe. And what a good idea that was! Take a look at Gary who laid out his ingredients all by himself:

Grilled Veggie-Cheese Sandwiches

Start to finish: 20 minutes

Makes 4 sandwiches

Per sandwich: 332 calories, 20g fat (10g saturated fat), 44mg cholesterol, 865mg sodium, 28g carb, 2g fiber, 11g protein

Ingredients:

• 8 slices of crusty country bread or whole wheat bread
• 2 tablespoons butter, softened
• 2 tablespoons ranch salad dressing
• 1/2 cup sliced roma tomatoes and/or cucumbers
• 4 ounces American, Cheddar, Provolone, or Monterey Jack cheese, thinly sliced
• 1/2 cup fresh spinach leaves
• 1/4 cup thinly sliced red onion

Directions:

1. Lightly spread 1 side of bread slices with butter. Spread the other side with salad dressing. Top the dressing sides of 4 of the bread slices with tomato and/or cucumber slices. Layer with cheese, spinach, and red onion. Top with the remaining 4 bread slices, dressing side down. 
2. Preheat an indoor electric grill according to the manufacturer's directions, or heat a large skillet over medium heat. Add sandwiches. If using a covered grill, cook sandwiches for 3-5 minutes or until bread is toasted and cheese is melted. If using an uncovered grill or skillet, cook sandwiches for 6-8 minutes or until bread is toasted and cheese is melted, turning once. 

Gary ended up cooking the sandwiches on a skillet in his friends' parents' RV. And they turned out fantastic! 

Day 9 - Gary's Baked Cod with Rice*

*Note: Gary was missing some ingredients (to due a lack of funds) for his fish recipe, so he decided to throw together some ingredients he had at home to make his own recipe. Herein lies the results of this monstrous experiment… Just kidding, it wasn't that bad. 

We started the night off by taking out the frozen cod and thawing it out, and placing it alongside the flour, egg, and breadcrumbs.

But that made for a pretty dull recipe. So Gary decided to throw in some fresh sage, garlic, olive oil and pepper to his breadcrumb mix. He then dipped his fish into the three bowls to coat each piece individually before setting them all on a foil-covered baking pan. To top it all off, why not cut up some lemon slices to give each piece some flavour?

Mmm, looks good! Time to throw it in the oven, for about 15 minutes or so. Meanwhile, it's rice cooking time!

Here is the final result of Gary's efforts tonight: 

Unfortunately for us all, the rice was undercooked and the fish lacked a bit of flavour. Luckily, ketchup made the fish taste oh-so-good (according to this ketchup lover and her brother). Better luck next time, eh Gary?