Lemony Pacific Cod with Vegetables
There is a popular way of cooking fish called “en papillate which means wrapped in a foil or parchment paper package. And while that can make for a nice presentation, you’ll get the same result by simply cooking the fish over the top of vegetables in a baking dish. This is a wonderfully light dinner for spring and summer, and a great way to get more vegetables into your diet.
- 1 carrot
- 1 small zucchini
- ½ onion, thinly sliced
- 1 tomato, seeded and chopped
- Extra virgin olive oil
- Salt and pepper
- 1 lemon, thinly sliced
- 1 cod fish filet, about 12 ounces
- Using a vegetable peeler, cut the carrot and zucchini into long ribbons, the toss with the onion and tomato. Spread a little olive oil on the bottom of a 9 x 11 inch baking dish and add the vegetables. Drizzle with olive oil then season with salt and pepper. Lay half of the lemons slices over the vegetables then top with the fish filet. Drizzle the fish with a little olive oil, season with salt and pepper, then lay the remaining lemon slices on top of the fish. Seal the baking dish well with foil, and bake until the fish is cooked through and flaky, about 20-30 minutes.