This week has been all about 30- minute meals. I am a huge fan of one-pot or one-pan wonders with an easy clean up. This is a versatile dish where both the protein and veggies can be changed with preferences. I used catfish as the protein in this dish but you can also use chicken or shrimp if preferred. When I ordered my items from indie plate last week I also stocked up on some local catfish. It comes frozen and the great thing is it doesn’t have to be defrosted before cooking it. Regarding the mixed veggies  you can really use whichever winter veggies you prefer. I picked up some Brussels sprouts, broccoli, turnips and fennel at the Farmers Market. The ingredients and recipe are posted below which serves two. I decided to try documenting the stages of the cooking since it was easy and simple. If you are feeding four or more people, the recipe can be adjusted accordingly.

Fish ingredients:
1/2 lb. catfish
1 tsp olive oil
1 tsp sea salt
1 tsp coarse black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tbsp fresh parsley

Mixed Veggies Ingredients:
1/2 cup thinly-sliced turnips
1 cup of broccoli florets
1/4 cup sliced fennel
1 cup Brussels sprout halves
3 cloves of garlic cut into fourths
1 tbsp Sicilian olive oil (Miletello’s)
1 tsp red pepper flakes
1 tsp sea salt
1 tsp coarse black pepper
1 tsp onion powder

Directions:
1. Preheat oven to 375 degrees and line a large cooking sheet with parchment paper or foil.
2. Cut ends off turnips and place the cut end down. Cut the turnip in half horizontally then slice into thin strips vertically. Place on one end of lines cooking sheet.
3. Cut Brussels sprout ends off and place cut end down before cutting each in half and adding to the baking sheet.
4. Cut thin strips off of fennel bulb then roughly slice the strips until you’ve cut about 1/4 of a cup and add it to the baking sheet.
5. Wash broccoli and break off the whole into smaller pieces. Peel 3 to 4 cloves of garlic and cut them into four pieces and add them and the broccoli to the baking sheet.
6. Drizzle olive oil over veggies and mix by hand until the veggies are evenly coated. Lightly sprinkle the seasonings in an even layer.
7. Take the frozen fish from the package and place it on the basing sheet. Drizzle on the olive oil and smooth in an even coat with a brush or by hand. Sprinkle seasonings in a even layer.
8. Place the tray in the oven for 15 minutes.
9. Remove from oven and let cool for 1-2 minutes before plating. Squeeze fresh lemon or lime over the fish and tip with optional fennel fronds if desired.
10. Enjoy