Salt & Pepper Sole with Veggie Chips and a Cheesy Broccoli Cauliflower Bake
- 2 medium potatoes
- 300g orange sweet potato
- 1 large carrot
- Olive oil cooking spray
- 350g broccoli
- 1 small cauliflower
- ¼ cup cold water
- 30g butter or reduced-fat spread
- 1 tablespoon plain flour
- 2/3 cup reduced-fat milk
- 1/3 cup reduced-fat tasty cheese - grated
Preheat oven to 220ºC (or 190ºC fan forced).
Cut the potatoes, sweet potato and carrot in to 2cm thick strips. Arrange on a lined baking tray and spray lightly with oil. Bake for 15 minutes, or until tender.
Place the Salt & Pepper Sole Fillets on a second lined baking tray, and bake for 20 – 22 minutes, or until golden brown, turning over halfway through cooking.
Meanwhile, make a cheese sauce by melting the butter in a saucepan over a medium heat. Stir in the flour, and cook – stirring for one minute or until the mixture bubbles and thickens. Whisk in the milk, stirring until the sauce boils and thickens. Add the cheese and stir until smooth. Keep warm.
Trim and cut the broccoli and cauliflower in to florets and place in a large microwave safe dish. Add ¼ cup of cold water and cook on high for 4 -5 minutes, or until just tender.
Divide the Salt and Pepper Sole Fillets, vegetable chips, broccoli and cauliflower between plates, spooning the cheese sauce over the broccoli and cauliflower.