Pan Roasted Cod with Veggies

Name: Pan roasted cod with winter veggies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 1 small head of broccoli; 1 medium fennel; ½ kabocha pumpkin; 2 lemons; 2 slices of cod fish filet; 1 small garlic head; 2 tbs of Governor evoo; White wine; 1 tsp of thyme; 1 tsp of oregano; Salt; Handful of parsley leaves

December 16, 2020

Dinners don't always need to be complicated, in order to be delicious! In fact, at Kyoord, we are always looking for ways to simplify our midweek meals, whilst still ensuring they are packed full of flavor and nutrients.

Our Pan Roasted Cod with Veggies may seem complicated from the outset, but it is actually quite a simple dish, and is a great addition to your cooking repertoire.

Cooking fish can be a delicate process, which often puts people off from exploring these recipes, however when you use the right fats and oils, reaching the desired texture is a lot easier than expected.

This is a dish that your family or guests will love. One of the best parts is that any leftover veggies are fantastic the next day, and can be included in a salad, quiche or sandwich.

Pan roasted cod with winter veggies

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Image of Pan roasted cod with winter veggies

Ingredients

1 small head of broccoli
1 medium fennel
½ kabocha pumpkin
2 lemons
2 slices of cod fish filet
1 small garlic head
2 tbs of Governor evoo
White wine
1 tsp of thyme
1 tsp of oregano
Salt
Handful of parsley leaves

Directions

For the baked vegetables

Pre-heat the oven at 350 F / 180 C.
Remove the seeds from the pumpkin and cut it into half inch thick slices.
Cut the fennel into half inch thick wedges.
Cut the broccoli head into florets.
Save a couple cloves from the garlic head and cut the rest into halves.
Place the vegetables and the garlic into a baking pan, add the herbs and spices, a pinch of salt and a generous drizzle of The Governor evoo, carefully toss everything together.
Bake for 15 - 20 minutes.

For the fish

Cut one of the two lemons into round slices and then into halves.
In a small bowl mix the juice of one lemon, 2 minced cloves of garlic, 3 tbsp of evoo, a pinch of salt and whisk everything with a teaspoon.
Place a skillet over low/medium heat, add the cod fish filets, the lemon/olive oil mix and the lemon slices.
Let cook for a 4-5 minutes and when the liquid starts to reduce add a splash of white wine. Let it evaporate for a minute then cover the skillet with a lid and let everything cook for another 10 minutes.
Plate up the baked vegetables, add the fish filet on top, a teaspoon of chopped fresh parsley and a drizzle of The Governor.

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