MY ROASTED HADDOCK, BRUSSELS, CAULIFLOWER, RAINBOW CARROTS and GARLIC STUFFED BABY BELLA MUSHROOMS

It can’t get simpler than this. For the whole meals I only used 3 seasonings; Angie’s basting olive oil, Angie’s Dry Seasoning and Roasted Garlic and Herbs seasoning. Then of course the veggies and the fish, done!
                       
Category:  Entrée  
Approx. Prep and Cook Time: Under 45 minutes
Approximate Cost: $18.95 or $6.33 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free       
Servings: 3+
 
Ingredients
3 haddock filet ($9.50)
¼ c. Angie’s basting olive oil (1 tbsp. of this to marinate the fish) ($1.50)
2 tsp. Angie’s Dry Seasoning (1 for the fish and 1 for the veggies) (.40)
2 tsp. Roasted Garlic and Herbs seasoning (1 for the fish and 1 for the veggies) (.25)
 
6 large garlic cloves (to stuff the mushrooms) (.50)
6 baby Bella mushrooms ($1.20)
2 c. Brussels sprouts, outer leaves removed and cut in halves’ ($2.30)
½ of a small size cauliflower head ($1.40)
6 rainbow carrots, peeled ends removed ($1.20)
1 lemon (.50)
1 rosemary spring and scallions to garnish (.20)
 
Directions
Clean and season the fish as indicated above.
Clean/peel/cut the veggies and place in an oven safe tray. Season with the basting oil, dry seasoning and roasted garlic and herbs.
Roast the veggies for 45 minutes. When they are almost done, sauté the fish and lemon 2 slices of lemon. Leave the other half to sprinkle over the final meal.
 
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil