Baked Sole with Roasted Root Veggies with a Citrus Vinaigrette

A quick & easy dinner bringing together buttery, mild sole, hearty root veggies and a bright, tangy sauce.

Serves: 4; Preparation time: 30 minutes

Ingredients

• 4-ounce skinless, boneless Alaskan sole fillets (frozen)

• 3 cups Pinwheel Roasted Root Veggies (frozen)

• 1/2 lemon

• 1/2 lime

• 1/2 orange

• 2 tbsp extra virgin olive oil

• 1 tsp honey

• sea salt and fresh pepper to taste

Instructions

1. Preheat oven to 375° oven. Place root vegetables on an oiled baking pan lined with foil and season with salt, pepper and olive oil. Roast for about 25 minutes, or until vegetables are fork-tender.

2. Juice the lemon, lime and orange halves.

3. Add honey, salt, pepper and 1 tbsp citrus juice in a metal mixing bowl. Whisk together and then slowly add 4 tbsp of olive oil, until the dressing is well combined and emulsified.

4. Brush the sole fillets with olive oil, and season with salt and pepper. Place fillets on an oiled baking sheet and roast in a 375° oven for 15 minutes (you can add them to the oven for the last 15 min. of the root veggies’ baking time).

5. Check the veggies for seasoning and add salt/pepper as needed. Arrange on each plate. Top with the sole, and drizzle the dish with the citrus vinaigrette. Serve immediately.