Roasted White Fish And Vegetables

Recipe Ingredients

1 lb	454g / 16oz	Large mushrooms
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	White fish filets, 3/4" thick
		Juice of 1/2 lemon or lime
1/4 cup	59ml	White wine
1 cup	62g / 2.2oz	Yellow onion - cut thin wedges (small)
1 cup	62g / 2.2oz	Red or yellow teardrop tomatoes - halved
1/4 teaspoon	1.3ml	Your favorite dry herbs
2 tablespoons	30ml	Olive oil
2		Garlic cloves - thinly sliced
4 cups	584g / 20oz	Cauliflower and broccoli florets - (to 5 cups)
1/4 cup	59ml	Chicken broth - (to 1/2 cup)

Recipe Instructions

Preheat oven to 500 degrees at least 15 to 20 minutes. The mushrooms can be baked while the oven is heating and kept warm until ready to serve. The fish can marinate during that time.

Clean mushrooms and trim stems. Place in casserole, stem-side up, season with salt and pepper and bake 3 to 5 minutes on lower rack. Rinse fish filets and pat dry. Place skin-side up in another casserole. Drizzle with lime juice and wine. Top with yellow onion wedges and tomato halves. Sprinkle with dry herbs and freshly ground pepper.

Place in oven on upper rack and bake 8 minutes at 500 degrees. Remove and let cool 1 to 2 minutes, then lift fish off skin with spatula and serve with spoonful of pan juices and 2 to 3 mushrooms. Do not invert mushrooms or juices will run out.

While fish is baking, heat skillet over high heat, add olive oil and garlic and saute until golden, 1 minute. Add cauliflower first and saute 1 minute. Add broccoli and saute 1 minute. Add chicken broth, toss to coat, cover and cook 3 minutes on high heat, shaking pan once or twice. Toss again, add more broth if dry, cover and cook 2 to 3 minutes more. Most of liquid should be evaporated. Turn off heat and cover loosely until ready to serve.

This recipe yields 4 to 6 servings.

Source:
The Los Angeles Times, 04-26-2000

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