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lemon pepper cod with vegetable medley

Desciption

this is from penzey's spices. a little more effort, but worth it.

Tags

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Nutritions

  • Carbohydrates: 253.3
  • Fats: 21.0
  • Dietary Fiber: 16.0
  • Minerals: 13.0
  • Proteins: 44.0
  • Vitamins: 17.0
  • Water: 3.0

Steps

  1. Preheat oven to 350
  2. Rinse the fish and place on a nonstick baking sheet
  3. Sprinkle both sides with lemon-pepper and sprinkle shallots over the top
  4. Divide the butter into 4 pats and place one on top of each piece of fish
  5. The fish will cook in 15-20 min
  6. Depending on how thick it is
  7. So it should be popped into the oven the same time you start the water for the veggies
  8. While the fish is cooking
  9. Cut the vegetables into bite size pieces
  10. Set aside until the final 5 minutes of fish cooking time
  11. But make sure you have 1 quart of water boiling by that point
  12. Prepare the sauce by mixing the green goddess dressing base with water
  13. Let stand a minute
  14. Then whisk with light mayonnaise
  15. Place the bowl on the table
  16. Once the fish is close
  17. Add the vegetables to the boiling water
  18. Cook 3-4 min
  19. Till carrots are tender
  20. Drain without rinsing
  21. Place in a small bowl
  22. Crumble basil over the top
  23. Drizzle with olive oil and toss to coat
  24. Divide between 4 plates
  25. Add the fish

Step 13

Total Time in Minute 25

Ingredients Count 11

cooking lemon pepper cod with vegetable medley

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Ingredients

Cod

Lemon-pepper seasoning

Shallot

Butter

Green goddess salad dressing

Water

Light mayonnaise

Cauliflower florets

Carrot

Olive oil

Dried basil

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