One good thing that has happened due to the pandemic, is that more and more people are actually cooking at home. Which I personally think is brilliant! As a chef and someone who likes to eat healthy, the only guaranteed way to do that is by choosing whole foods from your farmers market or local food store, that are in season, fresh and have little to no additives or preservatives added. One of the other things that has surprised me, is the fact that fish sales have gone up by 28% over the past year. Fish is one of the best lean proteins you can eat on a regular basis. Which is also low in fats and carbohydrates and is great for kids especially as they grow and mature into young adults. 

 

Still to this day the only problem with cooking at home are all the dirty dishes. So, if the thought of sweating over several pots and pans and then having to wash up half of the cookware you own fills you with dread, try this simple, yet tasty one tray meal tonight, this could be the answer to your kitchen clean up nightmares.

Sheet Pan Kahala with Spring Asparagus, baby Potatoes and Tomatoes

Serves 4

 

Ingredients:

1 to 1 ½ lb Baby Yukon Potatoes or fingerling potatoes

Maldon Salt

Freshly ground black pepper

2 tablespoons of olive oil

1lb cherry tomatoes

4x 6oz Forever Oceans Kahala Fillets (or you could use cod, char, tuna or mahi-mahi)

1lb asparagus

1 tablespoon freshly chopped chives

Preheat oven to 400’F

 

How to make:

 

I’m telling you, one tray roasting is the way to go, it’s never been more relevant than now, when we have to cook pretty much all of our meals at home (and not fight over who is washing up all the dirty dishes). From birthday treats, to romantic dinners to speedy weeknight meals for the kids before sports, you’ll be surprised by the variety of recipes you can cook on one tray.

Take a roasting tray, place on the potatoes and sprinkle with salt, pepper and 2 tablespoons of oil. Place the tray in the oven and cook for 20 minutes. Remove the tray and add the tomatoes, shake the tray to cover the tomatoes with oi, pop the tray back into the oven and cook for a further 10 minutes.

 

Remove the tray from the oven and place on the kahala which has been seasoned with salt and pepper, then scatter around the asparagus. Place the tray back into the oven and cook for a further 10 minutes or until the fish is cooked and the potatoes are crispy on the outside but tender inside. Remove the tray from the oven and sprinkle with freshly chopped chives and serve.

Original recipe:

Mark William Allison

Corporate Executive Chef at Forever Oceans