LCBO Food & Drink Autumn 2024

SOLO SUPPERS

Sheet Pan Fish & Chips With a bag of fish fillets in your freezer, this healthy, delicious dinner can be yours in minutes. (If you want to use fresh fish, cut the roasting time in half by adding the fish at the same time as the bok choy.) For a sauce, we like VH Korean BBQ Stir-Fry Sauce, which is readily available at many supermarkets.

PREP 5 mins

TOTAL 25 mins

SERVES 1

QUARTERBACK If you’re cooking for one or two, a quarter sheet pan is essential. It allows for better heat circulation and browning when roasting smaller amounts. You can find them wherever you buy cookware.

SHOPPING LIST 0 1 tbsp (15 mL) canola oil, plus more for brushing 0 1 small sweet potato, peeled 0 Salt to taste 0 1 frozen fish fillet, such as basa, about 6 oz (170 g) 0 2 tbsp (30 mL) Asian stir-fry or basting sauce, divided 0 2 Shanghai bok choy, halved lengthwise 0 Salt to taste 1. Preheat oven to 400°F (204°C). Line a baking sheet with foil or parchment paper. Brush lightly with oil. 2. Cut potato into 1/2-inch (1-cm) rounds. Place in a bowl and toss with 1 tbsp (15 mL) oil and salt. Spread out on baking sheet, leaving space at one end for fish. 3. Brush flat side of fish with oil and place flat side down on sheet. Brush about 1 tbsp (15 mL) stir-fry sauce overtop. Bake for 10 minutes. Remove sheet from oven. Brush fish with remaining 1 tbsp (15 mL) stir-fry sauce. Turn potatoes. Brush bok choy with oil and place on sheet, cut sides down. Season with salt. 4. Return to oven and continue roasting until bok choy are hot and fish is done, about 10 min utes. Remove from oven and transfer to a plate.

WHAT TO SERVE

Hakutsuru Draft Sake VINTAGES 468173, 300 mL, $7.45 The Asian sauce is the dominant

component: a dry sake will handle it and also reach out to the fish, bok choy and sweet potato.

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———————— AUTUMN 2024