Fish on the Fly

Roasted White Fish and Vegetables is a quick complete meal. Since the oven must be hot, it should be preheated to 500 degrees at least 15 to 20 minutes. The mushrooms can be baked while the oven is heating and kept warm until ready to serve. The fish can marinate during that time.

Clean 1 pound large mushrooms and trim stems. Place in casserole, stem-side up, season with salt and pepper and bake 3 to 5 minutes on lower rack. Rinse 2 pounds white fish filets (3/4 inch thick) and pat dry. Place skin side up in another casserole. Drizzle with juice of 1/2 lemon or lime and 1/4 cup white wine. Top with 1 small yellow onion cut in thin wedges and 1 cup red or yellow teardrop tomatoes, halved. Sprinkle with 1/4 teaspoon of your favorite dry herbs and freshly ground pepper. Place in oven on upper rack and bake 8 minutes at 500 degrees. Remove and let cool 1 to 2 minutes, then lift fish off skin with spatula and serve with spoonful of pan juices and 2 to 3 mushrooms. Do not invert mushrooms or juices will run out.

While fish is baking, heat skillet over high heat, add 2 tablespoons olive oil and 2 thinly sliced garlic cloves and saute until golden, 1 minute. You’ll be cooking 4 to 5 cups cauliflower and broccoli florets; add cauliflower first and saute 1 minute. Add broccoli and saute 1 minute. Add 1/4 to 1/2 cup chicken broth, toss to coat, cover and cook 3 minutes on high heat, shaking pan once or twice. Toss again, add more broth if dry, cover and cook 2 to 3 minutes more. Most of liquid should be evaporated. Turn off heat and cover loosely until ready to serve. Serves 4 to 6.

PETER RUTENBERG

Via e-mail

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