Roasted Pacific Cod with Spring Vegetables and Mint |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Side dishes made from fresh legumes, vegetables, and mint can be found all over Italy, but this quickly cooked version cuts down on labor by using frozen peas and artichoke hearts. It adds a bright touch of spring to cods meaty white flakes. Ingredients:
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 water |
1/4 cup mint leaves, coarsely chopped |
Directions:
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). Roast until just cooked through, 8 to 10 minutes.
3. 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.
4. 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.
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