The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Petrale Sole with Roasted Potatoes and Veggies
Per Serving:
5 oz petrale sole
150 g par cooked potatoes (tossed with oil, salt, pepper and nutritional yeast)
125 g veggies (asparagus, broccolini, kale, zucchini, drizzled with a little oil, salt and pepper)
1/4 c herbal seasoning sauce (lemon juice, olive oil, fines herbes, parsley, nutritional yeast, salt and pepper)
Equipment needed: 1-2 sheet pans for the fish and potatoes and 1 saute pan for veggies.
Preheat your oven to 425, when it reaches temp, place your potatoes on a sheet pan and into the oven. Set a timer for 15 minutes.
After the 15 minute timer has gone off, remove the sheet pan from the oven and flip the potatoes to release them from the sheet pan and add the fish. Drizzle 1/2 of the sauce on top of the fish and return to the oven for 5 minutes.
While the potatoes are cooking, start heating up your pan for the veggies. When it's hot, add the veggies and cook until tender. For 1-2 servings, this will only take roughly 5 minutes, so you can wait to start cooking the veggies until after you put the fish in the oven, but for 3-4 servings it will take a little longer to cook everything, so you can start sooner.
When your 5 minute timer goes off, pull the fish and potatoes from the oven and plate up with the veggies. Finish by drizzling the remaining seasoning sauce over top of your dish. From start to finish this dinner takes roughly 20 minutes. Enjoy!
