poached fish with roasted vegetables and spinach-dill sauce

I made this wonderful meal for dinner last night - gently poached pollock with a colorful jumble of roasted vegetables and topped with a vaguely Portuguese sauce. Good, healthy, delicious - my kind of dinner!

To make:

baby carrots, cut in two

sweet potatoes, peeled and cut into chunks

an onion, peeled and cut into thick slivers

a few scallions, cut into 3 " pieces

red-skinned potatoes, cut into chunks

1 cup grape tomatoes, or more, whole

If you have butternut squash or brussels sprouts, those would be terrific, too. I did not.

Set oven to 400F.

Drizzle olive oil in a large roasting pan. ( You don't want them swimming in oil, so be frugal)

Add the vegetables and stir until coated with olive oil.

Roast until vegetables are tender, stirring gently every once in a while. It should take about 40 minutes, depending on amount.

Remove from oven and turn off heat.

The fish:

I used pollock, which is slightly darker than cod or haddock. The amount you need will depend on how many servings you're planning. Each plate should have a few hefty chunks of fish.

1 lb. or so of thick white fish ( cod, pollock, haddock)

2 slices lemon

a few slices of onion

fresh dill

salt and pepper

In stainless steel skillet, add water to about an inch . Add the lemon slices and onion. Place the fish on top, and sprinkle with dill and salt and pepper.

Bring the poaching water up to a simmer, and simmer 10 minutes, or until fish is cooked through. Remove fish to a plate.

The spinach-dill sauce:

In a blender, add a handful of clean, washed spinach, stems and all

( I microwaved for a minute to sort-of blanch it)

1 T. fresh dill, or 1 t. dried dill

1 t. red wine vinegar

a drizzle of olive oil

1 T. water from the fish poaching

Blend until it forms a thick paste.

To assemble:

Add several spoonfuls of roasted vegetables to each plate.

Divide the fish among plates, so each person has a few thick pieces.

Add a scoop of sauce to the top.

Sprinkle with salt and pepper and serve.

And that's it! Enjoy!

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