Baked Mahi Mahi Bento 5
Today’s featured bento was for Saba Man’s lunch yesterday. I had forgotten that he had to work this weekend so when I saw him prepping to leave I had a minor panic attack.
A bento is needed! Thank goodness I had already defrosted a mahi mahi fillet for his dinner.
Lightly seasoned with sea-salt, cracked pepper and a quick brush of olive oil, the fish was ready-to-eat after 15 minutes of baking.
While that was in the toaster oven, I zapped a packet of frozen brown rice and sauteed brown mushrooms in garlic-butter with a splash of sake.
These are the times when I’m glad that I have a postage-stamp sized kitchen. Everything is within arms reach.
But, something’s missing. “I need green!”, muttering to myself….
Yay! Leftover roasted asparagus to the rescue!
The nori details and deco were added while the contents cooled— a speedy bento can still be charming so a red strawberry completed the look.
I handed Saba Man this bento, he grabbed his coat and keys then out the door he went!
I think this bento took less time to assemble than to post! 
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) that “pooh pooh” the notion that packing a healthy bento doesn’t take “forever” to make. I agree that a sandwich and a piece of fruit is quick and easy but a bento box can be too!
