It’s been a little while since I’ve posted and somehow, we are already in March and spring is approaching. Wow. It seems that the first two months of 2015 have just slipped by, and it seems like yesterday that I was vacationing in Thailand, or sipping wine on Christmas.
Anyhow, the past couple weeks, I’ve been attempting to eat healthy and have been reading a lot of articles on what it means to “eat clean”. Basically, some of the concepts vary (some advocate no dairy or legumes, some folks are ok with limited dairy, some advocate going completely paleo) but the common focus is on minimally processed food, and a lot of vegetables and lean protein. I can get behind that for sure and after a week of trying to cook all of my meals, I can say that I do feel much better.
I found a recipe on Buzzfeed’s Clean Eating challenge that was very similar to this- but I had sole and broccoli at home (I think they recommended Bok Choy), so I modified this dish slightly. All in all, it was delicious, light, simple, and only took me 30 minutes to prepare!
Baked Sole and Broccoli in Parchment Paper
(2 servings)
*2 four oz filets of sole
salt and pepper
1 shallot
10-11 stalks of baby broccoli
2 tablespoons dipping sauce: 2 tbls Tamari, 2 Tbls lime juice, 1 tbls Fish Sauce, 1 tsp honey, 1 tsp sesame oil, splash of hot sauce
Preheat oven to 375. Generously season sole on both sides with salt and pepper.
Finely dice the shallot. Cut a large piece of parchment paper the size of a 13X9” baking sheet. Layer the shallots and the broccoli on the bottom of the parchment paper and place the sole filets on top.
Drizzle one tablespoon of the dipping sauce on the sole, and fold over the parchment paper so the fish and vegetables are sealed up, like a small package.
Bake for 12-15 minutes, until fish flakes.
Remove fish and veggies and drizzle an additional tablespoon of dipping sauce on top. Serve immediately with the grain of your choice.
Leave a Reply