Wonderful Weeknight Dining

29 Sep 2016
POSTED BY Alvin Thomas

With school, work and evening activities all spiralling in different directions, most families find that something’s got to give. Make sure quality time around the dinner table isn’t one of them, with these savvy solutions to help make weeknight meals a cinch.

One-dish wonders

Most busy families are well-versed in the benefits of slow-cooker meals but when you haven’t planned that far ahead there are other options, such as your oven, that allow you to capture the convenience of single-dish meals. A baking sheet filled with your favourite meat or fish option, veggies and a sprinkle of seasoning will roast or grill in minutes. Just remember to cut your protein source into small pieces, which will help it to cook more quickly. Line your sheet with foil to ease cleaning up afterwards.   

Go for gold

When it comes to meal times, the weekend dinner is the gold standard. It’s the time of the week when you’re most likely to go “all out” and make a meal to savour. But you can achieve great dinners during the week using delicious, time-saving sides such as packaged Idahoan Signature Russets mashed potatoes, which can be made in just five minutes. The smooth flavour of Idahoan Signature Russets – like original home-made mashed potatoes with just a hint of butter and cream – will make any day taste like a weekend.

For more tips to increase family time and get quick meals on the week night dinner table, visit idahoan.com.

* Family Features

Seared Halibut with Lemon Butter Sauce


Serves: 4

Lemon Butter Sauce


  • 1/4 cup fresh lemon 
  • 8 tbsp whipping cream
  • 3/4 tsp fresh garlic, chopped
  • turmeric, to taste
  • salt, to taste
  • white pepper, to taste
  • 8 tbsp unsalted butter
  • 4 tsp olive oil
  • 4 halibut fillets (225-250g each)
  • Salt
  • Pepper
  • Lemon zest
  • Herbs


  • 2 tbsp olive oil
  • 2 small zucchini, cut into 0.6cm strips
  • 2 small yellow squash, cut into 0.6cm strips
  • 2 small red peppers, washed, seeded and sliced into strips
  • 2 cups Idahoan Signature Russets Mashed Potatoes


  • For the lemon butter sauce, add the lemon juice, cream, garlic, turmeric, salt and pepper to saute in the pan. Put on a high heat to reduce the mixture to half its original volume.
  • While the lemon sauce is dissipating, prepare the fish and vegetables.
  • Once reduced, remove the lemon sauce from the heat and swirl in diced butter.
  • For the halibut, heat a non-stick frying pan, on a medium-high setting, with olive oil. Season the halibut with salt and pepper. Sear until deep golden-brown, and cook for approximately five minutes on each side. Remove from the heat and cover with foil.
  • For the vegetables, add olive oil to the frying pan and put on a medium-high heat. Saute the zucchini, squash and pepper until crisp for about two or three minutes. Keep warm.
  • For the potatoes, prepare the mashed potatoes following the directions on the packet.
  • To serve, plate up the mashed potatoes, vegetables and halibut. Drizzle the halibut with the lemon butter sauce and garnish with lemon zest and fresh herbs. 

Note: Haddock or striped bass can be substituted for halibut.

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