I will often double a recipe to ensure that I have leftovers for lunch and/or dinner the next day. If the family doesn't feel like it the next day - I'll chop up the carrots, find some other veggies and throw them in with the rice for a vegetable stirfry!
Give this a try for a quick and yummy dinner:
ASIAN BAKED FISH WITH BROWN RICE AND SAUTEED CARROTS
8 fish filets (salmon, tilapia, halibut, cod....)
4 Tablespoons olive oil
4 Teaspoons fresh lemon juice
4 teaspoons fresh ginger, minced
4 cloves garlic, minced
6 Tablespoons of Tamari sauce
2 Tablespoons brown sugar
Salt and pepper
1 Tablespoon olive oil
1 Tablespoon butter
2 lb. bag of organic baby carrots
Salt and pepper to taste
Enough brown rice to ensure leftovers! (check bag to see how much you will need).
Start cooking the rice as per directions on the bag(I will use vegetable or chicken stock with water - half and half - to give more flavour to the rice).
Preheat oven to 400. In shallow baking dish, whisk oil, lemon juice, ginger, garlic, Tamari and brown sugar. Place fish in baking dish season with salt and pepper. Turn fish over and over in sauce to coat. Spoon sauce over filets to cover fish well.
Bake for 10 minutes (will depend on thickness of filet – may only need 7-8 for very thin).
While the fish is cooking, boil some salted water in a large pot and add carrots. Cook for 4-5 minutes. Drain. Heat the olive oil and butter in a large saucepan over med-high heat. Add carrots and stir fry for 3 minutes seasoning well with salt and pepper.