Servings
3
Ready In:
60 min
Difficulty:
Easy
Good For:
Supper
About this Recipe
By: Megan
I’m not going to bore you with my life, but I will say this: if it weren’t for sheet pan dinners or my Instant Pot, my family would never eat.
There. I said it. Here’s the food and recipe:
Ingredients
-
6 sole fillets, fresh or frozen
-
300 gr of fresh green beans (3 or 4 large handfuls)
-
some medium sized carrots, cut into chunks (3 or so)
-
2 sweet peppers, cut into 1 inch ish chunks
-
1 large or 2 small sweet potatoes, sliced thin
-
2 small heads of Belgian Endive (optional OR use 1 thinly sliced onion instead)
-
2 Tbsp olive oil
-
Salt and Pepper
-
2 Tbsp melted butter OR additional olive oil
-
Probably more salt and pepper
-
About 1 Tbsp Herbs for the fish — I used an Epicure blend for Salmon and Fish, but thyme, marjoram and parsley would work
Serves 3 or 4
30 minutes total: 10 prep, 20 cook
Preheat oven to 425 degrees
Ingredients:
6 sole fillets, fresh or frozen
300 gr of fresh green beans (3 or 4 large handfuls)
some medium sized carrots, cut into chunks (3 or so)
2 sweet peppers, cut into 1 inch ish chunks
1 large or 2 small sweet potatoes, sliced thin
2 small heads of Belgian Endive (optional OR use thinly sliced onions instead)
2 Tbsp olive oil
Salt and Pepper
2 Tbsp melted butter OR additional olive oil
Probably more salt and pepper
About 1 Tbsp Herbs for the fish — I used an Epicure blend for Salmon and Fish, but thyme, marjoram and parsley would work
Instructions:
Preheat your oven to 425*C
Line a large rimmed baking sheet with parchment paper or aluminum foil.
In the centre of the pan, lay the sweet potatoes out, slightly overlapping them and keeping to the centre as much as possible.
On one side toss the peppers and some of the carrots. On the other side of the sweet potatoes, lay out the green beans. On top of the sweet potatoes, lay the Belgian Endive leaves out with the bowl of the leaves facing up.
Drizzle the olive oil over the entire pan and sprinkle everything with salt and pepper. Lay the fish fillets on top of the endive and sweet potatoes, and brush the fish with the melted butter. If there’s butter left over, set it aside for a minute. Sprinkle the fish with salt and pepper and the herbs; sprinkle some of the herbs on the veggies. Drizzle the remaining butter over the fish and then the beans (if there wasn’t any left then don’t worry about it).
Put it in the preheated oven and bake for about 18 to 20 minutes – a little less if your fish was fresh or thawed, a little more if it was frozen. I usually cook mine for about 20 minutes because I never remember to thaw anything out. If you feel like it then stir the veggies around a bit at the 8 or 10 minute make. If the wine is out and you’re only feeding people to make them stop complaining, then it will be just fine if you leave it alone.
