Steamed Basa with Veggies and Noodles Romanov

We often think of this kind of meal as a "Sunday Dinner"... sort of the traditional meat/starch/veg, but in this case featuring fish and an interesting alternative to potatoes or rice. It has an added visual bonus in that when plated, the meal is entirely green and white... a fun idea for St. Pattie's Day I suppose, although we find it yummy any day of the week or time of the year!

Ingredients

• 4 fillets of skinless, boneless Basa (another firm-fleshed white fish can be substituted)
  
• 1 lemon
  
• A pinch + 1 tsp coarse sea salt
  
• 2 cups of brussel sprouts, halved
  
• 2 cups of green beans, with ends removed
  
• 3 - 4 Tbsp extra-virgin olive oil
  
• Freshly ground pepper
  
• 2 cups of uncooked egg noodles
  
• 1 - 2 cloves of garlic
  
• 1 tsp butter
  
• 1/4 cup low-fat sour cream
  
• 4 Tbsp grated  parmesan cheese
  
• 2 Tbsp fresh chives
  

Directions

1. The before-you-actually-get-to-cooking stuff: preheat your oven to 400 degrees, and bring two pots of water to the boil - one only half full and the other three quarters full.
   
2. In a large bowl, toss the brussel sprouts and green beans with the olive oil, freshly ground pepper and 1 tsp of coarse sea salt. 
   
3. When thoroughly coated, pour both veggies onto a baking sheet and flip the brussel sprouts so they lay cut side down.
   
4. Roast in the oven for 25 minutes, or until they're softened and browning.
   
5. While the veggies roast, cut the lemon into thin slices and lay in an overlapping layer on the bottom of a steamer basket.
   
6. Rinse and pat dry the Basa, and place in the steamer basket overlapping only the thinnest pieces of the fillets if possible (for even cooking throughout). Sprinkle a pinch of course sea salt on the fish before popping on the lid.
   
7. Place the steamer basket over the half-full pot of boiling water and ignore it while you prepare the pasta. One of the great things about steaming fish as opposed to any other method: if you "overcook" the fish by leaving it on the burner for longer than the required 7-9 minutes it will only get more amazingly moist and flavourful. The steam will continue to infuse the lemon flavour into the fish and it's just not possible for it to become dried out or tough like oven baked or pan fried fish... it's perfect for those of us who are easily distracted when cooking!
   
8. Add the egg noodles to the fuller of the two pots, boil and drain when al dente. 
   
9. Melt the butter in your recently drained noodle pot and add the garlic, sauteing over low heat until just softened and fragrant. 
   
10. Add the noodles to the garlic & butter and toss to coat. Mix in the sour cream and stir until smooth, then sprinkle with parmesan and continue stirring until incorporated. Just prior to serving, stir in the fresh chives and enjoy your very green and white meal!