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Friday, October 14, 2011

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)


  • 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


  • 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