Roasted Pacific Cod With Spring Vegetables And Mint Recipes

ROASTED PACIFIC COD WITH SPRING VEGETABLES AND MINT

Roasted Pacific Cod with Spring Vegetables and Mint image

Provided by Maggie Ruggiero

Categories Roast Sauté Dinner Mint Cod Artichoke Pea Zucchini Spring Healthy Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

4 (6-ounces) pieces skinless Pacific cod or hake fillet (1 inch thick)
4 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
1 bunch scallions, cut into 1-inch pieces
1/2 pound zucchini (about 2 medium), cut into 1/2-inch-thick half-moons
1 (9-ounces) package frozen artichoke hearts, thawed
1 cup frozen peas, thawed
1 head romaine, thinly sliced crosswise
1/4 cup water
1/4 cup mint leaves, coarsely chopped

Steps:

Preheat oven to 450°F with rack in middle.
Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes.
While fish cooks, heat remaining 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.

OVEN BAKED COD WITH ROASTED VEGETABLES

Oven Baked Cod with Roasted Vegetables image

This healthy meal is too easy to make -- just chop the veggies and throw it in the oven and 25 minutes later you have a colourful dish that's tasty too.

Provided by Sackville

Categories Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

4 cloves garlic, left whole with skin on
200 g carrots, peeled and cut into rounds
200 g courgettes, sliced
2 sweet red peppers, sliced into strips
2 small red onions, peeled and cut into quarters
4 tablespoons olive oil
2 cod fish fillets
salt & freshly ground black pepper
parsley (to garnish)

Steps:

Preheat the oven to 200 C.
Place the garlic and vegetables in a large shallow roasting pan, drizzle with the olive oil and season with salt and pepper.
Place the cod fillet on top of the vegetables and bake for 20-25 minutes, or until the cod is golden and the vegetables are crisp.
Serve the cod with the roasted vegetables, sprinkled with torn parsley.
You may also enjoy a bit of mayonnaise on the side.

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