Roasted Pacific Cod With Spring Vegetables And Mint
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Pea (frozen, thawed)1 cup
WaterDirections:
1
Preheat oven to 450°F with rack in middle
2
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)
3
Roast until just cooked through, 8 to 10 minutes
4
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
5
Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more
6
Stir in mint
7
Serve fish over vegetables and drizzle with oil
8
Preheat oven to 450°F with rack in middle
9
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)
10
Roast until just cooked through, 8 to 10 minutes
11
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
12
Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more
13
Stir in mint
14
Serve fish over vegetables and drizzle with oil