Color, flavor, texture….this dinner has it all. And not to mention a time saver when dinner comes out ready from one place at the same time. You will LOVE this quick and easy one-pan dish, full of green and red veggies, tender fish, and a lemon sauce that pulls everything together. Complete your meal with heirloom potatoes on the side.
Wild Alaskan Cod is perfect for this dish and it soaks up the flavors beautifully. It is fished and sustainably harvested. Other names you may have also heard Alaskan cod referred to as is “Pacific cod”, “Grey Cod”, or “True cod”.
- Wild Alaskan Cod: 4 wild Alaskan cod fillets (4-6 ounces each )
- ½ teaspoon sea salt
- a pinch of black pepper
- 1 pound fresh asparagus, trimmed
- 1 pint cherry tomatoes, halved
- 1 red onion chopped
- 1 large sprig of fresh rosemary finely chopped
- 1 handful of fresh Parmesan
- 2 TBS Panko (optional)
- 1 bag of heirloom potatoes
- 5 big cloves of garlic minced
- 1 handful of parsley
- 1/2 cup avocado mayo
- 1/2 large lemon
Preheat oven to 375°
I prefer using a cast iron skillet. It makes everything cook evenly.
Dry cod well before placing in pan. While it is drying and releasing some of that excess moisture you can work on the cod sauce. Can also drizzle with a little oil, garlic and salt on cod beforehand.
For the cod sauce you can make your own avocado mayo by adding a half an avocado to your mayo. Use a garlic press for garlic if you have it and mash up all ingredients together. I’ll add a little bit of parmesan to the sauce and then sprinkle the rest on everything prior to placing in oven.
Place the cod and asparagus in the pan leaving cod layered side by side down the center. Spread the cod sauce over each piece of cod
Add the onions and chopped tomatoes around the side, cut flesh side down. Drizzle with any remaining oil.
Squeeze the juice from the other ½ lemon over the fish and vegetables. Sprinkle fish and vegetables with fresh rosemary and the remaining parmesan.
Small heirloom potatoes pair great with this dish. Cut in half and mix with olive oil, rosemary and salt. Bake the potatoes first for 25 extra minutes (45-50 minutes total). Bake fish until just begins to flake easily with a fork, about 15 minutes.
Change the oven setting to Broil.
Move the pan so the cod mixture is 3-4 in. from the heat. Broil until vegetables are lightly browned and the panko on the fish is crisping, about 5 minutes. Both potatoes and fish can be ready at the same time when you put the potatoes in first.
A German Riesling would make for a perfect pairing with this dish
Wild Alaskan Cod is an excellent source of omega 3 fatty acids which helps support cardiovascular health.
A great source of vitamins B12 and B6 which helps to lower the risk of strokes and heart attacks.
A good source of niacin, which is also a B vitamin and helps prevent heart disease