Old Bay Roasted Fish and Vegetables

I decided on Old Bay Roasted Fish and Vegetables for supper after getting sweet potatoes in our box this week. I had gotten the fish last week, but due to not getting what I had hoped for in the CSA box, I froze it, waiting for a week with sweet potatoes or arugula.

To make this, peel a medium/large sweet potato and cut it in half lengthwise and then crosswise into slices about 1/3" thick (little half moon shapes). Peel a kohlrabi (or repeat the first step with a second sweet potato if you have no kohlrabi. I just wanted to use up a kohlrabi in my recipe!) and dice it into small squares. Peel large onion and cut it in half and then into 1/2 " slices. Stem and seed a bell pepper and cut it into 1 1/2" chunks. In a mixing bowl, toss the vegetables with 3 T olive oil, 1 t dried thyme, and 1 T Old Bay Seasoning. Spread on a greased baking sheet. Roast in a preheated 425 degrees oven for 25 - 30 minutes until the vegetables are tender and browned.

While the vegetables roast, place 4 (6 oz) white fish fillets (I used tilapia, but you could use cod or halibut as well) in a single layer in the baking pan. Whisk the 1 T olive oil with 2 T lemon juice, 2 cloves minced garlic, and 1 T Old Bay Seasoning together. Drizzle olive oil mixture over the fish. When the vegetables have roasted for about 15 minutes, stir them with a spatula to prevent sticking. Put the pan of fish in the oven and bake until the fish flakes easily with a fork, about 10 minutes per inch thickness.

This turned out great! The kohlrabi had a wonderful flavor and was a nice contrast to the sweetness of the sweet potatoes. Curtis and I really enjoyed it. M and J loved the fish. J had a few vegetables. M opted out of the vegetables for just fish. We figured with how infrequently we eat fish, a brief overload of fish was ok. I was worried the Old Bay would make it too spicy for the kids, but they liked it just fine.