Lemon-Pepper Cod With Vegetable Medley

Total Time
10 mins
15 mins

This is from Penzey's spices. A little more effort, but worth it.

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  1. Preheat oven to 350°.
  2. Rinse the fish and place on a nonstick baking sheet.
  3. Sprinkle both sides with lemon-pepper and sprinkle shallots over the top.
  4. Divide the butter into 4 pats and place one on top of each piece of fish.
  5. The fish will cook in 15-20 min, depending on how thick it is, so it should be popped into the oven the same time you start the water for the veggies.
  6. While the fish is cooking, cut the vegetables into bite size pieces.
  7. Set aside until the final 5 minutes of fish cooking time, but make sure you have 1 quart of water boiling by that point.
  8. Prepare the sauce by mixing the Green Goddess dressing base with water, let stand a minute, then whisk with light mayonnaise. Place the bowl on the table.
  9. Once the fish is close, add the vegetables to the boiling water, cook 3-4 min, till carrots are tender.
  10. Drain without rinsing, place in a small bowl.
  11. Crumble basil over the top, drizzle with olive oil and toss to coat.
  12. Divide between 4 plates, add the fish.
Most Helpful

4 5

This was a very nice light full meal. I used Basa fillets. For the dressing I used Annie's green goddess but liked it better without it. It would be prettier with a green veggie added for color contrast.

4 5

Very good! I skipped the dressing, but I thought it was great without the dressing and liked the veggies combination a lot. Thanks for sharing!

4 5

this was very good...my six year old loved it! thanks!