Very easy preparation – drizzle a bit of olive oil (or spray) on the fish, sprinkle with salt, pepper, and a bit of garlic. Bake in the oven at 375 for maybe 8-10 minutes or so until the internal temp is 135deg. Meanwhile, make a quick lemon dressing with fresh lemon juice, a pinch of crushed red pepper flakes, a dash of Dijon mustard (and some water or veggie broth if it’s too tart for you), and some fresh herbs (I used chopped parsley). It can be just whisked and kept at room temp, or you can put it together in a small saucepan: bring 1/4 C vegetable broth to a simmer, whisk in the mustard, pepper flakes, and herbs, optionally thicken with a touch of cornstarch slurry, then off-heat, add the lemon juice. Serve this over the fish. It’s a easy, tasty way to serve just about any fish!
I roasted some fingerling potatoes (375deg oven with salt, pepper, garlic cloves, optional herbs of rosemary or parsley, for about 20 minutes, turning once or twice to brown all sides), as well as sauteed up some chard.
The greenbeans I just steamed and then tossed with vegan cream cheese (from the Artisan Vegan Cheese cookbook) and almond slivers.
Easy, hearty, and healthy!