Fish
4 skinless fish fillets, such as tilapia, halibut or snapper, no thicker than 1/2 inch, about 450 g
1/2 tsp salt
12 thin slices of lemon
1/2 cup mayonnaise
1/4 cup sour cream
2 tbsp chopped fresh dill
Preheat oven to 450°F. Line a large baking sheet with parchment. Arrange fish on parchment and sprinkle with salt. Season with pepper. Top each fillet with lemon slices.
Roast in centre of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, 10 to 20 min.
Stir mayo with sour cream and dill in a small bowl. Serve with fish.
Serves 4.
Potatoes, Tomatoes
24 mini potatoes, quartered
3 cups cherry tomatoes, about 2 pints
2 tbsps olive oil
1 tsp salt
4+ garlic cloves, thinly sliced
Preheat oven to 450°F. Line a large baking sheet with parchment. Toss potatoes and tomatoes with oil and salt on prepared sheet. Season with pepper. Roast in centre of oven until potatoes are almost fork-tender, 25 to 30 minutes. Scatter garlic over mixture, then return to oven. Continue roasting until potatoes are dark golden around the edges, about 10 more minutes.
Serves 4.
If you actually follow that part about adding the garlic just before the end, you might end up not with burnt garlic. I didn't listen and did get burnt garlic.
