Although the photo may not be the best presentation (let's face it! Who has the time to meticulously plate the food all the time?!) This recipe will give you the most protein, vegetable dense, fast, easy to cook and clean up job EVER!
* Note: You can cook the fish in bigger batches (for example, if you use salmon steaks, cook 4 pieces at one time, remove 3 of them part cooked and store in the fridge to heat up later. Simple meal prep, done.
- Fish (I used a whole snapper here, but you can use any fish, bone in or bone out)
- Broth (any type of broth, water works, too)
- Vegetables (I used mushroom, tomato, silk gourd, cabbage, with spinach on top. You can use any vegetables you like, carrots, onions and celeries are great! Medium cubed)
- Herbs such as ginger and lemongrass
- Salt and pepper
- Splash of sherry or sake
- Optional of Tamari (soy sauce made without wheat)
- Heat oven to 400 F
- Lay cabbage leaves (or similar vegetables) to cover the bottom of a pan, wide enough to cover the size/ amount of your fish.
- Lightly salt the fish on both sides and lay it on the leaves
- Spread the remaining vegetables and herbs on top of the fish, leave out fast cooking ones such as spinach and kale
- Pour the broth in, add a splash of sake or sherry (and the optional splash of tamari)
- Put on the lid and stick the pan in the oven for 15 to 20 minutes (this time will depend on the size and thickness of your fish!)
- Once done the fish should be opaque in flesh color. Now is the time to add these fast cooking veggies in and let it steam with the lid on before serving with a palm size of brown rice.
Let me know if you enjoy this recipe! Any modification you made and what you think!