Sep
Color, flavor, texture….this dinner has it all. You will LOVE this quick and easy one-pan dish, full of green and red veggies, tender fish, and a lemon sauce that pulls everything together. Complete your meal with heirloom potatoes on the side.
Wild Alaskan Cod is perfect for this dish. It is fished and sustainably harvested. Alaskan cod is also known as “Pacific cod” or “True cod”.
INGREDIENTS
- Wild Alaskan Cod: 4 wild Alaskan cod fillets (4 ounces each )
- ½ teaspoon sea salt
- a pinch of black pepper
- 1 pound fresh asparagus, trimmed
- 1 pint cherry tomatoes, halved
- 1 red onion chopped
- 1 large sprig of fresh rosemary finely chopped
- 1 handful of fresh Parmesan
SIDE DISH
- 1 bag of heirloom potatoes
COD SAUCE
- 5 big cloves of garlic minced
- 1 handful of parsley
- 1/2 cup avocado mayo
- 1/2 large lemon
YouTube VIDEO
This video offers a quick visual for this recipe.
INSTRUCTIONS
Preheat oven to 375°
I prefer using a cast iron skillet. It makes everything cook evenly.
Dry cod well before outfit in pan. Can also drizzle with a little oil, garlic and salt beforehand. Place the cod and asparagus in the pan.
Add the onions and chopped tomatoes, cut side down. Drizzle with any remaining oil.
Squeeze the juice from the other ½ lemon over the fish and vegetables. Sprinkle fish and vegetables with fresh rosemary.
Small heirloom potatoes pair great with this dish. Cut in half and mix with olive oil, rosemary and salt. Bake the potatoes first for 25 extra minutes (45-50 minutes total) Bake fish until just begins to flake easily with a fork, about 15 minutes.
Change the oven setting to Broil.
Move the pan so the cod mixture is 3-4 in. from the heat. Broil until vegetables are lightly browned, about 5 minutes. Both potatoes and fish can be ready at the same time when you put the potatoes in first.
ENJOY!
WINE TIP
A German Riesling would make for a perfect pairing with this dish
WILD COD
Wild Alaskan Cod is an excellent source of omega 3 fatty acids which helps support cardiovascular health.
A great source of vitamins B12 and B6 which helps to lower the risk of strokes and heart attacks.
A good source of niacin, which is also a B vitamin and helps prevent heart disease
