Browned Fish and Veggies in a Creamy Leek Sauce

Rx: Good white ocean fish contain loads of Omega-3 oils, which are helpful in relieving inflammation, good for brain function, and work wonders for healthy skin and hair. This many veggies provides a great dose of nutrients, while the use of rice flour and olive oil make this recipe gluten and dairy free.

Serves 4

For the fish:
4 fillets of meaty white fish, such as cod, snapper, mahi mahi, or other
1 1/2 cups of rice flour
4 tbs olive, coconut, or organic vegetable oil
pinch of salt and pepper

For the Veggies:
4 Belgian endives
1 bunch asparagus, trimmed
2 red bell peppers, cut into large chunks
3 sunburst squash, cut into chunks
3 tbs olive oil
3 tbs balsamic vinegar
salt, pepper, and garlic powder

For the sauce:
4 tbs olive oil
1 cup chicken stock
2 tbs rice flour
1/4 cup dry white wine or 3 tbs lemon juice
1 leek, chopped
1 bunch oyster mushrooms, seperated and brushed
salt


Chop some rosemary for garnish

Directions:
Heat the oven on broil. Meanwhile, toss the vegetables with oil and vinegar and let sit until oven is hot. Spread out on a baking sheet and sprinkle with salt, pepper, and garlic powder. Place in the oven for 15 minutes, pull out and toss. Reduce the heat to 475 degrees and bake for another 20-30 minutes.

Heat a deep skillet on medium. Add half the oil and sautee leeks for about 4 minutes. Add the mushrooms and sautee for about another 5 minutes, until cooked through. In a sauce pan, heat 2 tbs oil and add chicken broth. When it's hot, add the rice flour and whisk until thickened. Add wine and simmer for about 10 more minutes. Add the leeks and mushrooms and simmer for about another 10 minutes. Remove from heat and let sit.

For the fish, pat the fillets dry and sprinkle each side with salt and pepper. Heat oil in skillet until hot. Test the oil by throwing in a pinch of flour. If it sizzles, the oil is ready. Dredge each fillet in the rice flour and cook on each side for about 5 minutes.

To serve, place the fish on top of the vegetables and drizzle the sauce over the top. Garnish with the rosemary. Mmmmm!