Cooking For Others: Fall Farmers’ Market

Name: Cooking For Others: Fall Farmers’ Market
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters broth or water; 1 large bulb fennel; 1 pinch pinch of nutmeg; 1 Tbsp good-tasting olive oil; 2 Tbsps fresh orange juice; 2 filets rockfish (striped bass, or other flakey white fish); 0 teaspoons saffron threads, crumbled; 1 teaspoons salt; 2 servings salt; 1 medium shallot (or 1/4 of a medium onion), very thinly sliced; 2 mediums sweet potatoes; 59 milliliters white wine

Cooking For Others: Fall Farmers’ Market might be just the main course you are searching for. This recipe serves 2. Watching your figure? This gluten free, dairy free, and primal recipe has 1067 calories, 169g of protein, and 20g of fat per serving. If you have salt, good-tasting olive oil, filets rockfish, and a few other ingredients on hand, you can make it. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To make the fish: warm the broth slightly.

Ingredients you will need

Broth

Fish

Add a pinch of salt and the saffron, and stir to combine.Slice the reserved fennel into very thin slices, and arrange them in the bottom of a small baking dish. Scatter the sliced shallot over them, then sprinkle with salt. Arrange both filets in one layer over the vegetables and sprinkle with more salt.

Ingredients you will need

Vegetable

Saffron

Shallot

Fennel

Salt

Equipment you will use

Baking Pan

Pour the wine and the saffron-flavored broth over the fish. Cover tightly with foil. Reduce the oven temperature for 375F and bake for 20 minutes until the fish flakes.

Ingredients you will need

Saffron

Broth

Fish

Wine