For Vegan dish: Remove fish & add tofu, legumes or double veggies. Use vegan butter.
Ingredients
908 gm
Whitefish
(in filets)
1/2 medium leek(s)
Leek
2 clove(s)
Garlic
(minced)
1 bulb(s)
Fennel
(or pointed cabbage, or savoy cabbage)
1 medium
Yellow onion
(Chopped)
1 cup
Broccoli florets
2 medium pepper(s)
Red bell pepper
(thinly sliced)
12 tomato
Cherry Tomatoes
(cut in half)
1 medium
Carrots
(shredded)
1/2 cup whole
Olives
(pitted)
1 tbsp
Thyme, fresh
1 fruit
Lime
(sliced)
1 dash
Salt and pepper
1/2 cup
White wine
3 tbsp
Butter, unsalted
(thin slices or replace with olive oil)
3/4 cup
Mayonnaise
1 clove(s)
Garlic
(minced for aioli)
Instructions
Preheat oven to 400°F (200°C).
Line a roasting pan with foil or parchment paper, making sure there’s enough material for folding and sealing the top of it.
Cut the fish into serving-sized pieces and place them in a roasting pan.
Slice and chop the leek, garlic, fennel, yellow onion, broccoli florets, red bell pepper, cherry tomatoes, and carrots. Place them evenly around the fish.
Add olives, herbs, and lime slices.
Drizzle with wine and add little pats of butter on top or drizzle with olive oil.
Fold the foil to form as tight a seal as possible. Cover the seam with an extra piece of foil, and tightly fold at the joints.
Bake in the oven for 40 minutes.
Make the quick aioli by mixing mayonnaise and a minced garlic clove in a small bowl.
Season with salt and pepper to taste. Serve a generous dollop of aioli on top of the baked fish and vegetables.
Notes:
Change up your veggies
Use broccoli, cauliflower, zucchini, or other vegetables.
Nutritional Highlights
Fish is a great source of protein and is high in Omega 3 fatty acids which are essential in the body they are important for brain health and help to decrease inflammation
