Recipe for Pan-Cooked Vegetables with Crunchy Fish

Once you get the veggies grated for this dish, it is a snap to pull together.  Super flavorful and very satisfying!  This recipe is based on Mark Bittman's recipe by the same name-I love his recipes and enjoy The Food Matters Cookbook immensely.  If you are fortunate enough to have the cookbook, the recipe is on page 440, but if not I also found it on line and the link is below. 

Yield: 2 servings (plus some left over veggies that were great made into a veggie patty and reheated the following day)

Time: 40 minutes (quicker if you don't grate by hand; I used the large holed side of a box grater)



Ingredients:

• 2 medium carrots, peeled and grated
• 1 medium sweet potato, peeled and grated
• 1/2 medium butternut squash, peeled and grated
• 1 small red onion, small dice
• 3 TBSP olive oil, divided
• 1 TBSP minced garlic
• 1 TBSP minced ginger
• 2 TBSP garam masala
• Salt and pepper
• 10 ounces firm white fish (I used halibut)
• 2 TBSP black sesame seeds
• 2 TBSP white sesame seeds
• Lime wedges

Method:

• Heat 2 TBSP olive oil over med-high heat.
• Add onions, veggies, garlic, ginger, and garam masala and cook stirring only occasionally for 10 minutes.
• Taste for seasonings and add salt and pepper as needed.
• Remove from pan.
• While veggies are cooking, mix the sesame seeds together on a plate and coat fish on both sides.
• Add remaining TBSP olive oil to pan.
• Add fish and cook until flaking, about 3-5 minutes per side depending on thickness.
• Remove fish, sprinkle with pinch of salt. 
• Divide veggies between 2 plates and add fish.
• Serve with a wedge of lime.

Adapted slightly from Mark Bittman's recipe