Looking for an easy and healthy dinner? How about a meal that you can cook a lot of and then have leftovers?
Meet my Sunday night dinner!
Swordfish, Roasted Potatoes and Roasted Cauliflower
This is so easy, all you need is olive oil, salt (I use Himalayan) and pepper for the seasoning. I picked up swordfish steaks, a mixed bag of potatoes and a huge hunk of cauliflower from Trader Joe’s.
Chop up the potatoes so they are uniform in size, then do the same for the cauliflower. Drizzle some olive oil over each and make sure everything is coated. Now just season each with the salt and pepper, or any other seasonings you like.
Spread them both out evenly on a cookie sheet making sure to use a nonstick silpat liner or foil coated with oil. Roast at 400 degrees until they become tender and toasty looking. It took about 40 minutes for me tonight.
Meanwhile, you can cook the swordfish in the oven as well making sure to not overcook. Because my hubby is the chef in the house, he insisted on doing a final sear in a pan and then making a spinach puree to brighten up the plate.