The night before last was my wife's night to cook. We'd picked up some tuna steaks and tilapia fillets at Whole Foods and she was eager to make some fish. I wasn't 100% sure I'd like the tuna, so she made tilapia for me and tuna for her. Turns out I did like the tuna, but I never know with seafood, so next time, I will have that. She handled the fish while I made the sides, roasted butternut squash and blanched haricots verts.
Jeannene's cooking is usually a winging-it sort of proposition, so I seldom know what she has done and she can't ever make the same dish twice because she doesn't know what she's done, either. However, the fish was fantastic, so I might as well try to reconstruct it. What I do know is that she sprinkled it with dill and a little salt and pepper. I think there was another herb besides dill, too. Then, she baked it. While it was baking, she made a sauce of Knorr béarnaise mix, fat-free milk, Smart Balance buttery spread, cherry tomatoes, lemon juice, and capers. I'd've been completely happy to squeeze a little lemon juice over mine---the dill was really yummy---but the sauce was good, too.
I bought pre-cubed butternut squash and tossed it with a teaspoon of olive oil, a little salt, and pepper. Then, I baked it on a baking sheet at 400 degrees for half an hour. It was my very favorite part of the meal. The haricots verts, I just popped in boiling water for a minute or two, then took them out. I skipped the traditional ice bath part of the process because Jeannene doesn't like her beans too crisp, so the extra cooking after they were drained was just perfect for her.