BAKED COD WITH ROASTED VEGETABLE
INGREDIENTS
7 oz. thawed My Fish Dish Lemon & Herb Butter Wild Cod
2 cups trimmed cauliflower tops (about 1-inch pieces)
1 1/2 cups whole cremini or button mushrooms
8 brussels sprouts, sliced in half
1 cup diced white onion
3-4 Tbsp. olive oil
2 tsp. Kosher salt
1 Tbsp. fresh thyme leaves
Cracked black pepper
INGREDIENTS
7 oz. thawed My Fish Dish Lemon & Herb Butter Wild Cod
2 cups trimmed cauliflower tops (about 1-inch pieces)
1 1/2 cups whole cremini or button mushrooms
8 brussels sprouts, sliced in half
1 cup diced white onion
3-4 Tbsp. olive oil
2 tsp. Kosher salt
1 Tbsp. fresh thyme leaves
Cracked black pepper
PREPARATION METHOD
Take fish out of package and place on greased baking dish. Bake for 12-16 minutes at 400° F. Spin baking dish halfway through for even cooking. Mix all ingredients in a bowl until potatoes are well-covered. Bake at 400° F for 30 to 40 minutes, or until golden and tender. Stir every 15 minutes to ensure even cooking. After cooking, return to the same mixing bowl while hot and toss with more parmesan, if desired. Serve with Lemon and Pesto Butter Wild Cod.
OUR GO TO PRODUCTS FOR THIS RECIPE
It never hurts to have quick and easy seafood on hand during the holidays, especially when it’s as delicious as our Spicy Ginger Butter White Shrimp!
