Roasted Pacific Cod with Spring Vegetables and Mint
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup water
- 4 (6-ounces) pieces skinless pacific cod or hake fillet (1 inch thick)
- 4 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
- 1 bunch scallions, cut into 1-inch pieces
- 1/2 pound zucchini (about 2 medium), cut into 1/2-inch-thick half-moons
- 1 (9-ounces) package frozen artichoke hearts, thawed
- 1 cup frozen peas, thawed
- 1 head romaine, thinly sliced crosswise
- 1/4 cup mint leaves, coarsely chopped
- Carbohydrate 21 g(7%)
- Cholesterol 78 mg(26%)
- Fat 1 g(2%)
- Fiber 10 g(40%)
- Protein 37 g(74%)
- Saturated Fat 0 g(1%)
- Sodium 305 mg(13%)
- Calories 226
Preparation Preheat oven to 450°F with rack in middle. 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). Roast until just cooked through, 8 to 10 minutes. 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. Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.
Preparation Preheat oven to 450°F with rack in middle. 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). Roast until just cooked through, 8 to 10 minutes. 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. Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.
