Fish Night

A favorite meal for my family is Fish Night, otherwise known as Chicken Night.  I have a cheat sheet in the kitchen drawer that tells me how many minutes to roast each food at 425.  I start with potatoes and beets, cut them bite size, toss in a bowl with olive oil, spread in a single layer on a metal tray, sprinkle with salt, pepper and rosemary.  They take 45 minutes.  Sweet potatoes take 35 minutes.  For Fish Night, I would butter another metal tray and place the frozen wild caught salmon on it, sprinkle with salt and pepper.  For Chicken Night I use a glass baking dish because I will save the broth for chicken soup the next day with the leftover chicken.  Arrange the chicken pieces in a single layer.  I get locally raised organic boneless thighs.  Sprinkle with lemon juice, salt, pepper and thyme.  Then flip and sprinkle the other side.  Either takes 30 minutes.  Then for vegetables, we like cauliflower, broccoli, carrots, brussel sprouts, peppers, leeks, zucchini, or whole unpeeled cloves of garlic.  Cut them bite size, toss in a bowl with olive oil, salt, pepper and garlic powder.  We use as much of whatever vegetables we have as we can fit on the tray.  They take 20 minutes.  Five minutes before it’s done put lemon juice or pesto on the fish.  My two year old loves this meal, we try to always make extra beets because they are her favorite to take for lunch the next day.