My new quest in food is to learn to like white fish. So I went to the fish counter to see what they had that wouldn't set me back too much. Manager's Special was Perch Fillets...so that's what I brought home.
Baked Perch w/Onion Slivers, Roasted Herbed Potatos, Steamed Carrots and Baby Broccoli
Put a thin layer of olive oil in the bottom of a casserole dish. Rinse fillets and lay them in the bottom of the casserole dish. Sprinkle with oregano and garlic powder. Pour some sun-dried tomato vinaigrette on top and smooth it evenly over the fish. Chop some onion into large slices and spread the pieces on top of the fish. Bake for 20-25 minutes at 450.
Peel/clean/chop into bite-sized pieces. Put the pieces in a bowl with olive oil, mustard powder, garlic powder, onion powder, and basil. Stir until well coated. Spread out on a baking pan and bake in the oven for 20 minutes at 450. (I put them in the oven at the same time as the fish...so glad they required the same temperature and approx. the same amount of time...worked perfectly!)
Clean and chop 2 carrots and a bunch of baby broccoli. Put in a microwaveable dish with about an inch of water, cover, and microwave for 2 minutes. Stir, microwave for 2 more minutes. Repeat. Drain the water, squeeze a little bit of mustard over the vegetables and stir well.