Baked Fish with Potatoes, Olives & Carrots

Quick note! A few weeks ago, we created recipes for Good Eggs, an online market connecting people with local food. If you're in the Bay Area, you can add ingredients for the recipes to a shopping cart, and have them delivered.

The recipe below is one of our favorites from the bunch. It's simple in process, cleanup, and tastes, so it makes for a good weeknight dinner.

Uncertainty as Water

Nat and I have been dealing with a lot of uncertainty recently. One thing after another - jobs, family, health, house - has crept into that open-ended category: uncertain.

But, as someone who loves the ocean, I've come to think of uncertainty as water.

When we're born, humans are over 70% water, and at least that much in uncertainty. We have innate genes and set parents, but the rest?

Water, like uncertainty, covers 70% of earth. It can downpour or drizzle, flood or form beautiful waves at the shore. And while I've spent most of my life near the ocean, I'm still terrified of the deep, still wondering: 

what is out there?

To me, cooking is practicing comfort with uncertainty. We start with a recipe, a set list of ingredients, a familiar knife. Beyond that? We cook without knowing how the food will look, only guessing at how they'll taste, until the first bite.

Even sharing this recipe that we've tested many times, we can still only guess at your outcome - different ovens, different pans, different preferences - and hope for the best.

And, that's a good thing because uncertainty always remains. All we can do is get comfortable.

Baked White Fish with Potatoes, Olives & Carrots

Serves 2-3

Ingredients

• ¾ lb White Fish (rock cod, black cod, sole, or other white fish)
• ½ lb baby Yukon Potatoes, sliced into thin rounds
• ½ lb Carrots, sliced into thin rounds
• 1 cup Castelvetrano Olives, pitted
• ½ bunch fresh Oregano, leaves removed
• 2 tbsp Olive Oil
• ½ Lemon, sliced
• ½ cup microgreens
• Sea Salt

Process

• Preheat oven to 375ºF. In a large bowl, combine potatoes, carrots, ½ of the oregano, olive oil, and a pinch of sea salt. Mix well, then spread evenly on a baking sheet. Roast for 20 minutes.
• Meanwhile, salt both sides of the fish with sea salt.
• Carefully remove pan from oven, and using a spatula, push veggies to one side. Place fish on the other side, and top with remaining oregano and sliced lemon. Add olives to the baking sheet, and return to the oven. Continue roasting for about 15 minutes. Remove the tray from the oven when the fish is opaque and flakes away easily. (Check for doneness after 7 minutes or so—it may take less time, depending on the thickness of the filet.)
• Place fish on bed of microgreens, and divide potatoes, carrots, and olives.