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Dover Sole With Roasted Veggies

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Dover Sole With Roasted Veggies

Dover Sole With Roasted Veggies

Prep time: 20 minutes
Total time:  1 hour 20 minutes
Serves: 2 for 20 the pounds or less portion
Phase: 1

Portion Sizes
20 pounds or less: 6 ounces of fish + 2 cups of veggies
20-40 pounds: 9 ounces of fish + 3 cups veggies
40+ pounds: 9 ounces of fish + 4 cups veggies

Ingredients

1 1/2 cups sliced cabbage
1 1/2 cups sliced carrots
1 1/2 cups sliced white mushrooms
1 1/2 cups diced zucchini
1 cup diced beets
1 cup sliced tomatoes
4 garlic cloves, minced
2 teaspoons sea salt
pinch of black pepper
12-ounce Dover sole fillet (or other white fish)

Directions

Preheat the oven to 425 F.

In a large bowl, toss all the vegetables with the garlic, salt, and pepper. Spread them evenly on a roasting pan with parchment paper. Roast for 1 hour, or until the vegetables are tender.

In the last 8-minutes of cooking, place the Dover sole on top of the vegetables. Cook for 3 minutes.

Flip the fish and cook for an additional 5 minutes. Remove from the oven, serve the sole over the vegetables, and add your favorite Phase 1 grain.

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