Wednesday, January 21, 2015

Cod with Roasted Veggies

This is a really good bowl dinner:  tasty roasted veggies topped with blackened cod--what's not to like?

Preheat oven 400

1 lb cod, rubbed with olive oil and sprinkled liberally with some creole seasoning and black pepper
a little olive oil

1 bag brussels sprouts, cleaned, stemmed and cut in half
1/2 red onion in chunks
1 yellow pepper in chunks
a couple portobello mushrooms chopped big
some olive oil
salt, pepper and red pepper flakes

Mix the veggies together with the olive oil and seasoning and spread on parchment-lined jelly roll pan. Bake for 35-40 minutes stirring a bit halfway through.

Heat a cast iron pan and add a T of olive oil. When hot, add fish and cook undisturbed for 3 minutes, then flip for another 3 minutes.

Spoon veggies into bowl, top with fish and add a lemon wedge--enjoy!

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