If you’ve read a few of my food posts you know I am totally into making things easy and LOVE leftovers! Its not as if this is some ingenious idea but if I am going to prepare a meal, like this lovely citrus and herb turbot with quinoa and mixed veggies, I will always make at least one extra portion for a meal the following day.
The veggies are done over medium heat with a drizzle of extra virgin olive oil and a little homemade veggie stock. Cook for 10-15 minutes depending on what you’re adding. I sweat my onions, add a clove of minced garlic to start. Then I carrots,a few minutes later peppers and asparagus, and finally the oyster and shitake mushrooms (yep, I know, there is a lot going on in there)!
The fish is done in a little bit of lime or lemon juice and barely a drizzle of extra virgin olive oil. Season with salt, pepper and fresh herbs (dill, parsley and oregano) and cook in the oven for 15 minutes @ 400.
In 35 minutes I prepped and cooked two delicious, healthy, cleanse worthy meals that kept me full and satisfied for hours!
Make things easy for yourself and cook once, eat twice…Enjoy!