Roasted Fish With Vegetables and White Wine Sauce

White Wine Sauce:

• 1 clove garlic, minced

• 6 tablespoons onion, finely chopped

• 1 teaspoon olive oil

• 1 teaspoon red pepper flakes

• ½ teaspoon each salt and pepper

• 4 tablespoons cornstarch

• ½ cup water

• 1 cup white wine or vegetable broth, if desired

Instructions:

• Preheat oven to 400 F.

• In a shallow dish, mix together breadcrumbs, corn flakes, flour, salt and pepper. In a second dish, mix eggs and milk.

• Coat each fish filet with egg mixture and then the flour mixture. In a skillet coated with cooking spray, fry coated fish filets 2-3 minutes on each side, or until breading is set.

• While fish is frying, mix together peppers, carrots, potatoes, garlic and onion.

• Generously spray a rimmed baking sheet with cooking spray. Spread vegetables onto the baking sheet, and stir to coat. Place in oven, stirring every 15 minutes until carrots are softened.

• Once the vegetables have softened, add fried fish filets on top, and roast fish and vegetables 5 minutes or until vegetables are slightly charred. Reserve the skillet.

• While roasting, mix together cornstarch and water until no lumps remain.

• Remove baking sheet from the oven and allow to rest.

• In the skillet, cook onion and garlic in oil on medium heat until fragrant and translucent. Add red pepper flakes, salt and pepper.

• Add in wine, stirring to incorporate. Allow wine to heat and evaporate, approximately 3-4 minutes. Stir in enough cornstarch mixture to thicken the sauce to desired consistency.

• Serve roasted fish and vegetables with sauce. If desired, prepare buttered noodles or rice and serve fish and vegetables on top.