Prep Time: 40 minutes

Serves 2

Ingredients:

• 11 oz. Dover Sole (or another white fish) fillets, thawed
• 1 cup Millet 
• 1 cup Edamame, thawed
• ½ lb. Carrots, peeled and trimmed
• 2 cups Water
• 2 Tbsp. Butter
• 3 Tbsp. Lemon Juice
• 2 cloves Garlic, minced
• 1 Tbsp. Ginger, grated
• 2 Tbsp. Olive oil
• Salt and Pepper to taste

Preheat oven to 425℉.

Bring water to a boil in a small sauce pan, then add edamame. Let boil for 5 minutes, then drain and allow to cool before shelling. Dress carrots with olive oil, salt and pepper, and place on baking sheet. Roast in oven for about 30-40 minutes, until tender.

Rinse and drain the millet, then add millet and water to small pot and bring to a boil. Reduce heat to a simmer and cover. Water should be absorbed in 10-15 minutes. Remove from heat and set aside.

After the carrots have been roasting for about 30 minutes, dress sole with olive oil, salt and pepper. Make room on the baking sheet with the carrots and add the fish, and return to the preheated oven for 2 minutes. Remove from oven, use a spatula to flip the fish, and return to the oven for another 5 minutes. The fish will be flakey and opaque, but not dry.

While fish is cooking, melt butter in a small skillet over low heat. When butter is bubbling, add garlic and ginger. Continue to stir over low heat until garlic is soft and butter is slightly browned.

Place a layer of millet in a bowl, then a layer of shelled edamame and roasted carrots. Place fillets of fish on top, then pour the brown butter and ginger sauce over the whole thing.