Sheet pan meals! Here’s a great idea that requires a minimum of dishes and effort for diners in a hurry. Here’s a version with a source of Omega-3: white fish with vegetable papillote.
Papillote is a simple way to serve appetizing, melt-in-your-mouth vegetables, without having to stand around the frying pan. You can forget it in the oven for a while and come back to find vegetables caramelized to perfection.
I’ve used thyme here for flavor, but feel free to use whatever herbs you have on hand. You can even add a little lemon juice if your taste buds so desire!
I also suggest using a mandolin to slice your vegetables… another way to save preparation time.
Servings: 4
Preparation time: 10 minutes
Cooking time: 50 minutes
Ingredients
- 500g of sole filet (or another white fish)
- 2 medium zucchinis, sliced with mandolin
- 1 big red onion, sliced with mandolin
- 2 medium sweet potatoes (~350g per potato), sliced with mandolin
- 3 tbsp (45 ml) cold butter, diced
- A few sprigs of fresh thyme
- 2 tbsp (30 ml) olive oil
Preparation
- Preheat oven to 350F.
- Place zucchini, onion and sweet potato slices on a large sheet of aluminum foil.
- Place butter cubes and thyme sprigs between vegetables.
- Close papillote tightly. Place in oven for 40 minutes.
- After 40 minutes, remove the baking sheet, unseal the papillote* and add the fish fillets. Brush fillets with olive oil, add more sprigs of fresh thyme and salt to taste. Return to the oven without closing the foil and cook for 10 minutes.
*Be careful when opening the papillote, as the escaping steam can burn the skin!
For other ideas of sheet pan recipes:
Nutritional values per serving: 433 calories | 19g fat | 39g carbohydrates | 8g fibers | 22g proteins
Sheet Pan White Fish with Autumn Vegetables is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2024
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