Tuesday, April 22, 2008

Mediterranean Halibut with Roasted Root Veggies

Anything you can roast in the ovens allows for a very hands-off cooking experience that is perfect for a weeknight. In this case, both dishes were baked at the same temperature, for different amounts of time. Additionally, roasting brings out the natural sweetness in root veggies and, thus, they require little adornment when cooked this way.

Roasted Root Veggies:
-5 carrots, peeled and roughly chopped
-5 baby turnips, roughly chopped
-2 parsnips, peeled and roughly chopped

Toss the veggies with a little olive oil and season with salt and pepper. Roast in a covered pan on 375 for about an hour, or until fork tender. Turn occasionally.

Mediterranean Halibut
-1 handful sun dried tomatoes, rehydrated and chopped
-1/2 cup pitted kalamata olives, chopped
-1/2 cup artichoke hearts, chopped
-1 1/2 lb filet of halibut

Season the halibut with salt and pepper. Mix the chopped veggies together and spread in a thick layer over the fish. Bake for about 15 minutes on 375, or until fish flakes with a fork.

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