Sun Drenched Fish & Market Vegetables Casserole
The flavor that sun dried tomatoes add to this dish are incredible. If you haven’t cooked yet with them, you’re in for a treat. I wouldn’t substitute diced tomatoes for the sun dried tomatoes.
Also, brown rice adds a nice nutty background flavor that you’ll appreciate in this dish. Most casserole dishes can be tweaked quite a bit, but this is one recipe I would stick pretty close to. However, use whatever kind of fish you can get if you can’t get halibut, just be sure it’s a nice, solid white fish.
1 C of brown rice
2 C of vegetable broth
1 1/2 lbs. halibut fillets
4 T of olive oil
2 T of soy sauce
1 t garlic minced
1 t of red pepper flakes
2 T of sun dried tomatoes
3 C of cauliflower florets
1 zucchini, halved horizontally and cut into half moons
1/2 t of salt
8 mushrooms, sliced
Preset the oven temperature to 450 degrees and spray a Dutch oven pot with olive oil cooking spray.
Put the rice into the pot, add the broth and stir to coat the rice well.
Lay the fish fillet over the rice.
In a mixing bowl whisk together the olive oil, soy sauce, garlic, red pepper flakes and tomatoes. Then pour half of the mixture over the fillets.
Add the cauliflower and zucchini to the pot.
Sprinkle the salt over the vegetables and pour the remaining olive oil mixture over the top.
Spread the mushrooms evenly over the coated vegetables.
Cover and bake 45 to 50 minutes or until the vegetables are fork tender and the fish flakes easily.
Makes 4 servings