Do you ever get tired of eating leftovers? Do they just sit the back of your fridge and eventually end up in the trash?
Or, are you looking to revamp a classic recipe?
If you answered yes to any of these questions, you have certainly come to the right place! Recipe Remix/No Waste Wesdnesday will be a place for me to show you how to create a new dish using a dish or component of a dish from one of my previous posts.
Today, we are turning our beets and carrot “carpaccio” into an orange and herb baked fish with beets and carrots.
This recipe is easy to make, full of flavor and best of all, it requires not clean up! That’s right, you don’t have to worry about washing dishes or pots and pans because we are baking everything in aluminun foil!
Start off by heating your over to 350 degrees.
Then, grab a generous amount of foil and place it on a flat surface. Add the beets and carrots in the center of the foil. If you have any oranger and ginger marinade leftover, save that.
Next, add your fish–lay it directly on top of your vegetables. I’m using salmon (I’ve pictured a salmon burger and salmon fillet in this post) but you can certainly use whatever fish you like. Season you’re fish with salt and some olive oil.
I also like to add some acidity to my fish. If you have any of the ginger orange marinade you used on your veggies, drizzle that over your fish. Or, squeeze some orange/lemon juice and add a pinch of thyme and rosemary. You don’t want to add too much. Feel free to add shallots or onions as well.
Now it’s time to seal your fish pockets and place them in the oven.
Bake these for approximately 20 minutes or until the fish is cooked.
How do you use up your leftovers?