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Categories:
garlic chicken broth olives black pepper roma tomatoes olive oil basil garlic filets Brussels sprouts
Viewed: 58 - Published at: 6 years agoIngredients
- 1 head garlic
- 2/3 cup chicken broth, low sodium
- 1 kalamata olives, pitted and minced
- Cracked black pepper to taste
- 4 roma tomatoes, cored and cut in half lengthwise
- 1/2 tsp olive oil
- 1 tbsp basil, chopped
- 2 cloves garlic, peeled and minced
- 4 7oz orange roughy filets, boneless
- 1/2 lb (8oz) brussels sprouts
Method
- Roasted garlic:
- Break garlic heads into cloves and bake at 400 degrees for 30-40 minutes, turning every ten minutes. (While garlic is baking, start the tomatoes). Remove garlic from oven when cloves are soft and golden brown. Pop cloves out of their husks by pinching one end. Chop until very fine.
- Sauce:
- Add chicken broth to a saucepan and bring to a boil. Add roasted garlic and olives and whisk. Season with cracked black pepper.
- Tomatoes:
- Toss tomatoes in a bowl with olive oil, basil, garlic and black pepper until well coated. Bake on a wire rack for 45 minutes at 400 degrees, turning after 20 minutes.
- Fish and Vegetables:
- Steam orange roughy and brussels sprouts in a steamer for 5 minutes.
- To serve:
- Pour olive garlic sauce around each plate. Place fish in the center and surround with roasted tomatoes and brussels sprouts.
