1 Small cabbage quartered
2 Delicata squash sliced in half rounds, seeds removed
1 Fennel bulb sliced
3 Spring onions sliced in rounds
1 Beet sliced in rounds
1/2 -1lb Steelhead Trout (or salmon, cod, or any other fish)
Salt and pepper for seasoning
Pesto (I use a store-bought, dairy-free basil pesto or arugula walnut pesto)
Preheat the oven to 350 degrees.
Chop all of the vegetables and line a baking sheet with a piece of parchment paper. This step is optional, but helps keep clean up super quick.
Toss the vegetables in a little olive oil and spread out in a thin layer on the baking sheet.
Roast the vegetable until ever thing is soft, but not brown. 20-30 minutes depending on how thick the vegetables are.
Turn up the oven to 475. Add the trout or other fish to the sheet pan, season with a little salt and pepper. Turn over any vegetables that are getting too crisp.
Put everything back in the oven until the fish is cooked through. It will depend on how thick your fish is. Plan on 10-15 minutes to cook the fish. Keep an eye on it because the oven is hot and you will not smell the fish cooking.
Serve with a salad and some millet, amaranth or quinoa if you are looking for a grain to round out your plate.