MY SWEET ORANGE ROUGHY with PAN ROASTED BRUSSELS SPROUTS and BROCCOLI

​Orange Roughy is one of my favorite fish and when I combine it with pan-roasted veggies is always a hit.
 
Brussels are good; however, they have a strong smell when you boil or over cook them. This time; however, I decided to detach the Brussels sprout leaves instead of leaving them whole. Then, I pan roasted them with broccoli florettes in my basting oil and my seasoning until a bit tender and still crunchy. A simple recipe that didn’t take time to prep or cook, and at $5.47 per serving, using only 5 ingredients for the whole meal, what’s not to love!
 
Approximate Prep and Cooking Time: 25 minutes
Approximate Cost: $10.99 or $5.50 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 Orange Roughy filets (at $3.22 ea. $6.44)
2 ½ tbsp. Angie’s basting oil (.50)
1 ½ tsp. Angie’s dry seasoning (.25)
1 ½ c. Broccoli florets ($1.50)
1 ½ c. Brussels sprouts ($2.30)
 
Directions
Pat dry and season the fish with 1 tbsp. of basting oil and 1 tsp. of dry seasoning. Refrigerate for about 15 minutes.
Meantime, detach the leaves from the Brussels sprouts, place them in a container and add the broccoli florettes, seasoning and drizzle a bit of basting oil.
In a skillet with 1 tbsp. of my basting oil, sauté the Brussels and broccoli until golden brown, remove set aside.
In the same skillet, sauté the fish until deliciously golden brown, remove and set aside to rest.
To plate, place the fish in the middle of the plate and add the veggies all around it.