ROASTED COD + VEGETABLES

Ingredients

• 2 lbs cod, cut into 1/4 lb fillets
• 1 large bunch asparagus , trimmed
• 2 shallots, thinly sliced
• 2 C grape tomatoes, halved
• 1 bunch fresh oregano
• 1 bunch fresh thyme
• 1 lemon, thinly sliced
• olive oil
• toasted sesame oil
• savory salt
• pepper

Instructions

1. Preheat oven to 425 degrees.

2. This is a versatile meal that can be customized for a dinner party. I recommend serving the meal one of two ways…as individual servings baked in parchment or as a sheet pan supper. You can use any vegetables, fruit, oils, herbs or savory salts you choose. If using dense vegetables like potatoes or butternut squash, I recommend cutting them into very small cubes so they will be cooked through in 20 minutes.

3. For the parchment parcels, cut one square foot of parchment paper for each cod fillet. Top the cod with a few spears of asparagus, sliced shallot and tomatoes. Add fresh herbs, sliced lemon, drizzle with oil and sprinkle with salt and pepper. Fold the parchment over the cod and toppings, tuck in the ends and place on a rimmed baking sheet. If you are serving this at a dinner party, and have allowed your guests to customize their parchment parcels, label each parcel with their name using a Sharpie. Bake for 20 minutes.

4. If making a sheet pan supper, line a rimmed baking sheet with parchment paper. Arrange the cod fillets on the parchment lined baking sheet. Add all of your vegetables, fruit and herbs. Drizzle with oil and sprinkle with sea salt and pepper. Bake for 20 minutes.

Serves 6
Category: Lunch + Dinner

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