Roasted fish fillets on a bed of veggies
I think this was so damn good right now because I used dry farmed early girls. Slop up every bit!
CSF Member recipe from Amy Cranch
4 servings
You can sub out different veggies. Roast harder veggies like broccoli or potatoes for 20-30 minutes before adding the fish.
Ingredients:
1 eggplant (1-1.5 lb), sliced 1/4"
3-4 large tomatoes, sliced
1-2 onions, sliced
Thyme, herbs de provence, or other herb of choice
lemon
1.5-2 lb thick white fish fillets (I used sable fish)
olive oil
salt/pepper
Instructions:
1. Preheat oven to 450.
2) Spread 2 TB oil on a 13X9" baking pan. Layer with onions first, then eggplant, then tomatoes. Sprinkle with at least 1 tsp. thyme or other herb and salt/pepper. Drizzle 1 TB oil on top.
3) Roast undisturbed for 10-15 minutes until tomatoes are bubbling.
4) Place fish on top of veggies. Brush w/1 TB oil. Season w/salt/pepper, 1/2 tsp of thyme or other herb, and slices of lemon.
5) Roast 10-20 min depending on the thickness of the filets.
Submitted by Amy Cranch
Editor/Performer