Fish with Oven-Roasted Veggies and Ginger Tomato Sauce
Though you can put this simple ginger tomato sauce together in a matter of minutes, it has a surprisingly complex flavor. Nothing beats homemade tomato sauce with real tomatoes. It works out great with the fish and oven-roasted veggies.
Servings: 2
Calories: 540kcal
Ingredients
For the veggies
- 3 cups broccoli florets
- 1.5 cup carrot roughly chopped
- 1 potato roughly chopped
- 2 tbsps extra-virgin olive oil or melted coconut oil
- sea salt to taste
- black pepper to taste
- 1/2 cup onion roughly chopped
- 3-4 clove garlic skin on and lightly crushed
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 lime/lemon juice only (use less if using lemon)
For the ginger tomato sauce
- 1/2 cup onion chopped
- 1.5 cup tomato chopped
- 1 clove garlic minced
- 1 tbsp fresh grated ginger (1 inch = 1grated = 1 tsp powder)
- sea salt to taste
- black pepper to taste
For fish:
- 12 oz white fish fillet of your choice
- sea salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F or 200°C.
- Add all veggies to an oven tray or baking sheet. Season with herbs and drizzle with olive/coconut oil. Toss to coat. Roast for 30-40 minutes. Toss every 10-15 minutes to roast evenly.
- When veggies are half way, heat cooking oil over medium heat to make the sauce. Saute onion for 2 minutes, then add garlic and ginger and cook for 2-3 minutes more.
- Add tomatoes and stir well. Season with salt and pepper. Cover and cook for 10 minutes or until tomatoes start to fall apart and form a sauce-like consistency.
- While tomatoes are cooking, season fish with salt and black pepper. heat cooking oil over medium heat and cook fish on both sides. 2-5 minutes each side.
- Serve with roasted veggies and tomato sauce.