What you'll be getting:

Dover Sole and Greens with Quinoa

Per Serving

125 g veggies (purple kale, purple sprouting broccoli)

5 oz sole (these fillets are small, so there are more than 1 per serving) 

2 T c seasoning sauce (avocado oil, lemon, fines herbs, nutritional yeast, salt, and pepper)

1/4 c quinoa* 

lemon slices

 

*for the quinoa add 1/2 c of water per serving

Equipment needed: 1 lined sheet pan, 1 oven safe pan (with lid)

Preheat your oven to 400

I was going to do salmon tonight but decided to switch it out with some wild-caught Dover Sole. 

Add the water (1/2 c per serving) and quinoa to the pan. If you don't have an oven-safe pan you can just simmer on the stove top. I just prefer cooking in the oven because I'm less likely to try to stir it if it's in there. Place quinoa in the oven when it reaches 400. 

Set a timer for 15 minutes. 

Place fish (it's okay if the fish overlaps a little bit) and veggies on a sheet pan, put lemon slices on top of the fish. 

Put the sheet pan in the oven with the quinoa when there is 10 minutes remaining on the timer. 

When the timer goes off, pull sheet pan and quinoa from the oven. 

First plate the quinoa and then top with the veggies and fish. Finish by drizzling the seasoning sauce over top.   

From start to finish this dinner takes under 20 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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