Fish with Vegetables (baked in foil)

Health Highlights

A nicely balanced meal in a neat little package.

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)

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.

Change up your veggies

Calories 784

Calories from fat 506

Calories from saturated fat 114

Total Fat 56 g

Saturated Fat 12.7 g

Trans Fat 0.6 g

Polyunsaturated Fat 23.3 g

Monounsaturated Fat 13.0 g

Cholesterol 161 mg

Sodium 397 mg

Potassium 1723 mg

Total Carbohydrate 21.2 g

Dietary Fiber 5.9 g

Sugars 13.0 g

Protein 46 g