• Red Snapper with Carrot and Fennel (see recipe below)
• Spinach Salad with Onions and Mushroom
• Saffron Rice
• Steamed Zucchini with Lemon Butter

This menu of Red Snapper with Carrot and Fennel, Spinach Salad with Onions and Mushroom, Saffron Rice, and Steamed Zucchini with Lemon Butter is loaded with vegetables. All are easy to prepare but loaded with flavor. To make dinner easy, prepare the fish to the point where it goes in the oven, then get everything else ready. When the rice is half-cooked, put the fish in the oven and finish everything else.

Red Snapper with Carrot and Fennel recipe

Toss baby spinach with thinly sliced red onion and button mushrooms. Toss with very little dressing -- the spinach wilts easily.

Stir a few strands of saffron into the water or broth used to cook rice.

Steam sliced zucchini and gently stir in butter and a few squeezes of lemon juice.