Lemon-Pepper Cod With Vegetable Medley

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

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 -1 1⁄2 lb cod, cut in 4 pieces
• 1 -2  teaspoon lemon-pepper seasoning
• 1  tablespoon shallot
• 1  tablespoon butter
• 1  tablespoon  green goddess salad dressing, base
• 2  teaspoons water
• 1⁄3 cup light mayonnaise
• 3  cups cauliflower florets
• 1  cup carrot, peeled and sliced into 2-inch strips
• 2  teaspoons olive oil
• 1  teaspoon dried basil

Directions

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.