I've always loved experimenting with flavors that wouldn't traditionally go together. In this week's Quick & Easy Recipe, I paired a traditional baked white fish with an oriental vegetable medley to get a delicious and tangy meal that takes less than 30 minutes from start to finish.
This is also a very easy meal to prep at the beginning of the week to cut the time in half! Just cut chop all the veggies and make the seasoning mixtures at the start of the week and place in the refrigerator.
Ingredients
Bases
1/2 pound Haddock (Cod, Halibut, & Grouper also work well if Haddock isn't available)
1 head of Broccoli
1 Bell Pepper (Yellow, Orange, or Red add some nice color to the dish)
1 bunch of Asparagus
1 cup Mushrooms
Seasonings
1 Lemon
1 clove Garlic
1 Medium Scallion (Sweet Onion if Scallions aren't available)
Peanut Oil
Soy Sauce
Avocado Oil (Butter or Olive Oil works to substitute as well)
Salt
Pepper
Paprika
Cayenne Pepper
Ginger
Saracha
Directions
Fish
Preheat oven to 400 degrees
Dice Scallion and Garlic (half of this is used for the Stir-Fry)
Add 1 tbsp Avocado Oil, Scallions, Garlic, 1 tsp Paprika, 1/2 tsp Salt, 1/2 tsp Pepper, and a pinch of Cayenne to a small bowl and mix thoroughly
Pat the fish dry with paper towel and place on baking sheet (Pro Tip! - cover the sheet with aluminum foil for easy clean-up)
Cover fish in seasoning mixture and place in oven for 15 minutes. Fish should flake easily
Stir-Fry
Chop broccoli florets away from the stalk
Slice peppers, asparagus and mushrooms
Dice Scallion and Garlic (half of this is used for the fish)
Combine all veggies into mixing bowl
Add 1 tbsp Avocado Oil, 1 tbsp Soy Sauce, 1 tbsp Peanut Oil, juice from half a lemon, and a pinch of Ginger
Mix veggies and seasoning thoroughly (add Sriracha sauce for an extra kick)
Add to skillet and cook on medium for 8 minutes or untill veggies are soft