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!
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.
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
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.
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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