Lemon-Pepper Cod With Vegetable Medley
"This is from Penzey's spices. A little more effort, but worth it. "
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (257.2 g)
- Calories 582.5
- Total Fat - 14.9 g
- Saturated Fat - 4.3 g
- Cholesterol - 30.6 mg
- Sodium - 1000.8 mg
- Total Carbohydrate - 104.2 g
- Dietary Fiber - 1.7 g
- Sugars - 68 g
- Protein - 9.7 g
- Calcium - 50.4 mg
- Iron - 2 mg
- Vitamin C - 102.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Crumble basil over the top, drizzle with olive oil and toss to coat. Divide between 4 plates, add the fish.
Tips
No special items needed.
0 Reviews
You'll Also Love
