My younger son loves fish, so I'm always looking for different ways to serve it. It's not something I grew up eating, so I have to experiment a bit more than usual. This recipe was a big winner and the roasted vegetables are a satisfying companion to this dish. I roast the vegetables first because they take much longer to cook, then lower the oven temperature and put the fish in for the last 20 minutes of cooking time.
To make the fish:
Ingredients:
1 – 1½ lbs whitefish fillets
2 tbsp butter
1 onion, chopped
2 cloves garlic, minced
2 tbsp flour
2 cups milk
½ tsp each salt and pepper
¾ cup grated cheddar cheese
½ cup breadcrumbs
Instructions:
In a medium saucepan, sauté onion and garlic in butter until tender. Add flour and mix until well coated with fat. Slowly add milk, stirring constantly. Add salt and pepper and continue to stir until sauce has thickened.Put a few spoonfuls of sauce in the bottom of an 11 x 7” baking dish. Arrange fish fillets over top. Pour remaining sauce over fish, spreading evenly to completely cover. Sprinkle cheese on top of sauce, then sprinkle breadcrumbs over top of cheese.
Bake at 400°F for 18-20 minutes, or until fish flakes easily with fork.
Serves 4.
To make the roasted vegetables:
Ingredients:
6-8 cups root vegetables (carrots, potatoes, sweet potatoes, onions, parsnips) peeled and cut into 1” chunks
3 tbsp olive oil
3 tbsp orange juice
1 tbsp honey
½ tsp ginger
½ tsp poultry seasoning
1/4 tsp cumin
1 tsp salt
½ tsp pepper
Instructions:
In a large baking dish, arrange the vegetables in a single layer. In a small bowl, combine the oil, orange juice, honey, ginger, poultry seasoning, cumin, salt and pepper. Pour over the vegetables, turning to coat evenly. Roast at 425°F for about 45 minutes or until vegetables are tender, stirring halfway through cooking time.Serves 6.
I shared this recipe at Tasty Tuesday, Full Plate Thursday, Recipe Swap Thursday, the GCC Recipe Swap, Fat Camp Friday, Friday Favorites and Seasonal Sunday.
