A weeknight dinner that treats frozen fish sticks like the good-quality product they are. Golden, crispy, and fast, they pair here with a tart mustard vinaigrette and tender greens that feel like dinner, not a shortcut.

Serves 2. 20 minutes, 10 at the stove.

About 240 calories a serving, 6 g protein, 16 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Spread the fish sticks on a baking sheet without crowding and bake until golden, about 12 to 15 minutes, while you build the rest of dinner.
2. While the fish cooks, mince 1 clove of garlic and slice half a medium onion thin. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat until the butter foams.
3. Add the onion and garlic to the pan and cook until the onion softens, about 2 minutes. Pour in 4 ounces of fresh greens or spinach and stir until wilted, about 1 minute. Season with salt and pepper.3 min
4. Squeeze the juice of half a lemon over the greens and taste. When the fish sticks are golden and crisp, transfer them to plates.
5. Divide the greens between the two plates and serve at once with lemon wedges and the remaining half lemon for squeezing over the fish.

Note Swap the greens for wilted kale or shredded cabbage sautéed with a pinch of caraway seeds. Leftovers keep, covered, for two days and reheat well in a 350°F oven. Serve with a sharp vinaigrette or tartar sauce on the side.