Slow cooker, one-pot, or one-skillet recipes are my kind of recipes. The less hardware that I have to scrub, the happier I will be.
But I have been deceived with some of these cookbooks, particularly those of the slow cooker variety, that tout the notion of one-pot cookery. I discover multiple pots and pans in these recipes. At which point, I drop to my knees and raise my hands to the sky and scream “WHY??” Okay, maybe not so melodramatic, but you get the picture.
Allow me to introduce Sheet Pan Suppers; Molly Gilbert’s debut cookbook. Just as the title describes, you just need one (okay, maybe two) sheet pan to make complete meals from appetizers to desserts with ease. I love the variety of recipes, and during our Weekday Supper campaign, we are sharing a total of 10 recipes from the cookbook to give you a taste of what is Sheet Pan Suppers. You can also follow our Pinterest board for sheet pan inspiration.
The recipes are clear and easy-to-follow with helpful tips peppered throughout. The cookbook is packed with vibrant photos and colors. The book itself is 7” x 9” which makes it not too small and not too large, but just right, and the type is also easy to read. It’s a book that will be right at home on the kitchen counter. I have already bookmarked all the recipes I want make. You can purchase your copy here or you can scroll down below to enter for a chance to win a copy!
Who is this cookbook for? This book is for the busy, but avid home cook who is not afraid to try new flavors and ingredients. Does this sound like you?
And let’s not forget the author Molly Gilbert. Janet Keeler, Sunday Supper’s Editorial Director, had a chat with her about her book, her blog, and her future. You can also learn more about Molly here and check out her food blog at Dunk & Crumble. You can also follow her on Facebook, Twitter, Instagram, and Pinterest.
I’m sharing the recipe for Lemon-herb Sole on Crispy Potato Rafts. It was a perfect light dinner and the kids complied with my request and actually ventured to try it even with “a little twig” on top.
- 1½ pounds russet potatoes (about 2 medium), unpeeled and scrubbed, sliced into ¼-inch-thick rounds
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced (roughly 1 tablespoon)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 skinless sole fillets or other firm white fish (5 ounces each and 1 to 1½ inches thick)
- 4 tablespoons (1/2 stick) unsalted butter
- 1 lemon, thinly sliced
- 8 sprigs fresh thyme
- 2 tablespoons capers, drained
- Preheat the oven to 425°F with a rack in the center position. Line a sheet pan with parchment paper.
- In a large bowl, toss the potatoes with the olive oil, garlic, salt, and pepper until thoroughly coated.
- Assemble 4 potato rafts by overlapping potato slices on the prepared pan in rectangular mounds. Each raft should consist of 3 or 4 shingled rows and be roughly 4 x 6 inches; use 3 or 4 slices of potato per row.
- Roast the potatoes, rotating the pan halfway through, until golden brown and beginning to crisp, about 30 minutes. Remove the pan from the oven.
- Blot the fish fillets dry with a paper towel. Place one, skin-side down, centered on top of each potato raft. Top each piece of fish with 1 tablespoon butter, 2 lemon slices, and 2 sprigs thyme. Scatter the capers atop the fish and around the pan.
- Return the pan to the oven and roast until the fish is flaky and opaque, about 15 minutes.
- Transfer the potato rafts and accompanying fillets to individual plates, ideally with a big spatula. Serve hot.
Recipe copyright © Molly Gilbert 2014. Used with permission from Workman Publishing Company.
Here’s your chance to win a copy of Sheet Pan Suppers if you enter the giveaway below. This giveaway is only open to United States residents with a U.S. mailing address. Winners will be notified by email.
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More sheet pan suppers this week! Monday – Hearty Ratatouille with Goat Cheese by Soni’s Food Tuesday – Lemon-herb Sole on Crispy Potato Rafts by kimchi MOM Wednesday – Greens & Eggs & Ham by Cindy’s Recipes and Writings Thursday – Chicken Parmesan by Bobbi’s Kozy Kitchen Friday – Baked Sweet Potatoes with Cannellinis & Baby Spinach by Shockingly Delicious This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.