COD FISH WITH EARLY FALL VEGETABLES

COD FISH WITH EARLY FALL VEGETABLES

Ingredients (Serves 2–4)

For the Fish:

• 2–4 cod fillets (6–8 oz each)

• 2 tbsp olive oil

• 1 tsp smoked paprika (optional)

• Salt and pepper to taste

• 1 lemon, thinly sliced

For the Early Fall Vegetables:

• 1 small butternut squash, peeled and cubed

• 2–3 carrots, sliced into thin rounds

• 1 small fennel bulb, sliced

• 1–2 parsnips, sliced

• 1–2 tbsp olive oil

• 2 cloves garlic, minced

• Fresh thyme or rosemary sprigs

• Salt and pepper to taste

• Optional: 1 small red onion, sliced

---

Instructions

1. Preheat Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare the Vegetables:

   • In a large bowl, toss the squash, carrots, fennel, parsnips, (and onion if using) with olive oil, garlic, salt, pepper, and a few sprigs of thyme or rosemary.

   • Spread vegetables in a single layer on a baking sheet. Roast for 20–25 minutes until they start to soften.

3. Prepare the Cod:

   • While the vegetables roast, season cod fillets with salt, pepper, and smoked paprika.

   • Heat 2 tbsp olive oil in a large skillet over medium-high heat.

   • Sear cod fillets for 3–4 minutes per side, until golden brown and just cooked through. The fish should flake easily with a fork.

4. Finish Vegetables:

   • After 20–25 minutes of roasting, add lemon slices on top of the vegetables and return to the oven for another 5–10 minutes, until all vegetables are tender and caramelized.

5. Serve:

   • Plate the roasted vegetables and top with seared cod fillets.

   • Drizzle with a little extra olive oil or a squeeze of fresh lemon juice for brightness.

   • Garnish with fresh herbs if desired.

---

Tips:

• Early fall vegetables like squash, carrots, parsnips, and fennel pair beautifully because of their natural sweetness and earthy flavor.

• You can also add a splash of white wine or vegetable broth while roasting for extra depth.

• For extra texture, sprinkle toasted pumpkin seeds or pomegranate arils over the top before serving.

ANOTHER RECIPES

A great cod fish recipe to try !

Cod Fish Recipe INGREDIENTS
• 2 small turnips, peeled
• 1 medium carrot, peeled
• 1 medium parsnip, peeled
• 1 small zucchini
• 1/4 cup extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• Four 6-ounce cod fish fillets, about 1¾ inches thick, skin on
• 1 cup Wondra* flour
• 3 tablespoons canola oil

Cod Fish Recipe INSTRUCTIONS
Preheat the oven to 350°F.

Cut all the vegetables into ¾-inch chunks. Place them on a baking sheet, pour the olive oil over, and season with 1 teaspoon each salt and pepper. Toss the vegetables to combine, then spread them into a single layer. Roast in the oven until the vegetables are very tender when pierced with the tip of a knife, about 45 minutes. Transfer to a serving platter and keep warm.

Raise the oven temperature to 400°F.

Dry the cod fish fillets with paper towels. Season the flour with salt and pepper, then lightly dredge the skin side of the cod fish fillets in it. Heat the canola oil in a large, preferably nonstick, ovenproof sauté pan until the oil is almost smoking. Add the fillets, skin side down, and sear for 4 minutes, until evenly browned. Turn and cook for 3 to 4 minutes more, then transfer to the hot oven. Continue cooking until the cod fish begins to flake when you press your finger into it, 4 to 5 minutes.

Serve the cod fish over the roasted vegetables family-style. Be sure to put a bottle of high-quality extra-virgin olive oil and a dish of sea salt on the table so diners can season their plates...enjoy it ! Nice !
cod fish recipes-boston-baked-scrod

VIDEO: