Lemon Pepper Cod With Vegetable Medley Recipes

LEMON PEPPER COD

Steps:

• In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.

LEMON-PEPPER VEGGIES

Steps:

• In a microwave-safe bowl, combine the broccoli, cauliflower, carrots and water. Cover and microwave on high for 3-6 minutes or until crisp-tender; drain. , Combine the remaining ingredients; drizzle over vegetables and toss to coat.

LEMON-PEPPER COD WITH VEGETABLE MEDLEY

Steps:

• Preheat oven to 350°.
• Rinse the fish and place on a nonstick baking sheet.
• Sprinkle both sides with lemon-pepper and sprinkle shallots over the top.
• Divide the butter into 4 pats and place one on top of each piece of fish.
• The fish will cook in 15-20 min, depending on how thick it is, so it should be popped into the oven the same time you start the water for the veggies.
• While the fish is cooking, cut the vegetables into bite size pieces.
• Set aside until the final 5 minutes of fish cooking time, but make sure you have 1 quart of water boiling by that point.
• Prepare the sauce by mixing the Green Goddess dressing base with water, let stand a minute, then whisk with light mayonnaise. Place the bowl on the table.
• Once the fish is close, add the vegetables to the boiling water, cook 3-4 min, till carrots are tender.
• Drain without rinsing, place in a small bowl.
• Crumble basil over the top, drizzle with olive oil and toss to coat.
• Divide between 4 plates, add the fish.