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Roasted Cod with Vegetables

1 ts Cumin
1 ts Salt
1/2 ts Ginger
1/8 ts Ground red pepper
1 tb Olive oil
1 1/2 lb Cod fillet, about 1 inch thick

1 lb Red potatoes, quartered
3/4 lb Carrots, sliced 1/4 inch -thick
3/4 lb Each zucchini and yellow squash, quartered lengthwise, cut into 1-inch pieces
1 tb Olive oil
1 ts Salt
1/4 ts Freshly ground pepper

Cilantro Sauce:
1/2 c Chopped fresh cilantro
1/3 c Chopped fresh parsley
1/4 c Olive oil
1 ts Minced garlic
1/4 ts Salt
1 pn Ground red pepper
2 tb Fresh lemon juice

1. Heat oven to 425F. Combine cumin, salt, ginger, pepper and oil in= small bowl; brush both sides of fish and refrigerate until ready to cook. 2. Make vegetables: Meanwhile, place potatoes and water to cover in saucepan. Bring to boil. Reduce heat; cover and simmer 5 minutes. Add carrots; cover and cook 2 minutes more. Drain and place in large bowl. Add zucchini, yellow squash, oil, salt and pepper to bowl. Toss to coat; spread in a jelly-roll pan. Roast 15 minutes. 3. Make Cilantro Sauce: Puree all ingredients in blender. 4. Cut fish into 4 pieces. Heat a large ovenproof skillet over medium-high heat. Add fish and cook 2 minutes. Turn and cook 2 minutes. Place skillet in oven; roast fish and vegetables 10 minutes more. 5. Arrange fish on plates with vegetables and sauce.

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