Lemony Orange Roughy with Roasted Rosemary Sweet Potatoes, Rutabaga and Asparagus
Here is a easy dinner recipe.
I have been wanting to roast some veggies and had hoped to do roasted beets but there were none to be found in my local store so I got a Rutabaga and I had some Sweet Potatoes that were in need of cooking.
1 fish filet for each person
4 Small Sweet Potatoes
1 bunch of Asparagus
Salt and Pepper
Preheat oven to 400 degrees.
Cut up the 1 Rutabaga and about 4 small Sweet Potato drizzled a bit of olive oil, salt and pepper mixed it up and then added 1 twig of fresh rosemary. (Tear the leaves from the stem and break into smaller bits and scatter over the tray.)
I put this in the oven and cook for about 35 minutes and then stir/turn the veggies and put back in the oven for another 10 - 15 minutes. Check for tenderness to ensure both are cooked. I found the Rutabaga took a bit longer than the Sweet Potato.
Asparagus is so simple just remove the bottom end and place in pan drizzle a bit of olive oil, sprinkle a bit of salt and pepper and roll around in the pan till everything is coated and you are ready to place in oven. These take about approx 10 minutes to cook - you can adjust time to your preferred texture. We like ours to be a crunchy or lightly cooked.
I used my large Wok pan to cook the fish. Preheat the pan with a bit of olive oil on a medium flame. Add the fish fillets, salt, pepper and juice from one lemon.
Cover and let cook about 4 minutes. Turn over and finish cooking.
Serve and enjoy.