Lemon-Pepper Cod With Vegetable Medley

Recipe by WI Cheesehead
READY IN: 25mins




  • Preheat oven to 350°.
  • Rinse the fish and place on a nonstick baking sheet.
  • Sprinkle both sides with lemon-pepper and sprinkle shallots over the top.
  • Divide the butter into 4 pats and place one on top of each piece of fish.
  • 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.
  • While the fish is cooking, cut the vegetables into bite size pieces.
  • Set aside until the final 5 minutes of fish cooking time, but make sure you have 1 quart of water boiling by that point.
  • 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.
  • Once the fish is close, add the vegetables to the boiling water, cook 3-4 min, till carrots are tender.
  • Drain without rinsing, place in a small bowl.
  • Crumble basil over the top, drizzle with olive oil and toss to coat.
  • Divide between 4 plates, add the fish.