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