Ono in Marinara w/ Calamata Olives and Cilantro

There’s really not much to say about this dish except, it was fabulous! After a day of shopping where I had poorly prepared and had no snack in my purse I cam e home and was famished. I was getting  a bit grouchy from hunger and had a whole “to do” list I needed to tackle before the later part of the afternoon hit. My youngest daughter offered to make us lunch and this is what she whipped up. 

steamed Ono with marinara, calamata olives lemon and cilantro

It is at these times when I am so grateful for the little bit of extra effort and planning I put in to have a these ingredients on the ready. They’re in my refrigerator, I made them so I know they are gfree, and they have now additives or chemicals in them. This lunch was simple assembly.

I buy frozen Talipia, gfree Salmon and Ono at Costco on shopping days. I try to put a few pieces in cold water in the morning just in case someone wants to make a quick meal. Maybe they’re heading home or taking off. I want my family to “drive the” as little as possible so this helps. it takes less time to prepare this meal than fast food it (I know I’ve timed it). Marinara, pasta sauce and tomato base for pizza are items we can regularly keep  canned in the pantry but freeze easily with little effort.

As I said this was an easily assembly meal for us but could still be under thirty minutes if your kitchen is not prepped. Still less time than it takes to go through a drive the, drive home sit down and eat.


2 frozen Ono portions

2 cups gluten free marinara sauce

1/2 cup calamata olives

juice from 1/2 a lemon

salt and pepper to taste

3 tablespoons fresh cilantro leaves

Here’s How:

Heat a 12″ skillet to medium heat. Season fish with salt and pepper place in skillet and cover. Cook 2 minutes then uncover. Add marinara, seasonings, a bit more pepper (no additional salt as the olives are salty on their own. Cover and cook for 2 more minutes. Remove from heat. Squeeze on lemon juice put cover back on for 1 more minute. Plate and top with cilantro.

See The Prepped Kitchen.

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