In the heart of our kitchens, the warmth of the oven beckons us to create a masterpiece. Picture this: filet fish, generously coated in Olive Oil, a sprinkle of Herb Infusion Blend, and a whisper of minced garlic. As they bake, the enticing aroma fills the air, creating a symphony of flavors that dance with the promise of a nourishing meal.
Ingredients:
For the Baked Filet Fish:
- 4 filet fish (cod or tilapia)
- 2 tablespoons Bravo's Signature Olive Oil
- 1 lemon, sliced
- 2 cloves garlic, minced
- 1 teaspoon of Herb Infusion Blend
- Salt and pepper to your liking
For the Roasted Carrots and Potatoes:
- 4 large carrots, peeled and sliced into sticks
- 4 medium-sized potatoes, washed and diced
- 2 tablespoons Bravo's Exclusive Olive Oil
- 1 teaspoon Bravo's Harvest Spice Mix
- Salt and pepper to taste
Directions:
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Preheat the Cozy Oven: Set your oven to a welcoming 400°F (200°C) – the perfect temperature to fill your kitchen with irresistible aromas.
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Prepare the Bravo Filet Fish: Lay the filet fish on a Bravo-approved parchment-lined baking sheet. Drizzle generously with Bravo's Signature Olive Oil, then sprinkle minced garlic, Bravo's Herb Infusion Blend, and a dash of salt and pepper. Crown each filet with lemon slices for a zesty touch.
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Bravo’s Roasted Carrots and Potatoes: In a bowl, toss carrots and potatoes with Bravo's Exclusive Olive Oil, adding Bravo's Harvest Spice Mix, salt, and pepper. Spread this colorful mix on another Bravo-backed baking sheet, promising a symphony of flavors.
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Bake with Love: Pop both sheets into the preheated oven. Let the filet fish dance for 15-20 minutes until it graciously flakes. Meanwhile, let the carrots and potatoes embrace the heat for 30-35 minutes until they're golden and tender.
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Serve with Bravo Flair: Plate the baked filet fish alongside the roasted carrots and potatoes, letting the Bravo magic unfold. A sprinkle of fresh herbs adds a final Bravo-approved touch.
Bon Appétit!
