Baked Cod with Roasted Sweet & Sour Vegetables


Yesterday, it snowed. Today the winter sky is clear and bright. The snow shadows are blue- almost purple. I was sorry to see the last of our Beef and Potatoes au Chocolat go. A chilly day like today is the perfect day for a slow cooked soup or stew. But alas. There's not a cup of soup in the house. Or any leftovers, for that matter. Last night we tossed together a simple dinner for two- cod fillets baked in olive oil and garlic, and topped with tangy roasted vegetables. Mermaid comfort food. 

It was gone faster than you could say Daryl Hannah.



Baked Cod with Roasted Sweet & Sour Vegetables

The roasting sauce was an easy combo of good tasting olive oil, balsamic vinegar (for the sour) and apricot preserves (for the sweetness). Adjust the seasoning to your taste buds. Make it as savory or spicy as you like.*

First, put on a pot of long grain white or basmati rice, and roast the vegetables.

Preheat the oven to 400ºF.

Combine in a roasting pan:

Half a head of purple cabbage, sliced thinly
1 sweet or red onion, sliced
4 cloves garlic, chopped
1 1/2 cups broccoli florets
1 green sweet pepper, sliced into strips
2 carrots, sliced into matchsticks

For the sauce, combine:

1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/3 cup apricot preserves
2 cloves garlic, minced
Sea salt and ground pepper, to taste
1/2 teaspoon mild or hot curry, or hot pepper flakes, to taste (use paprika if you prefer mild)

*Add a dab of honey mustard, if you like mustard

Pour the sauce on the vegetables and stir to coat. Roast the vegetables on the lower of two racks in a hot oven until tender-crisp and almost but not quite done; say, maybe 40 to 45 minutes.

Then add your fish dish to the upper rack, and bake.

Ideally, the veggies and fish will be ready at the same time. The fish will only take 7 to 10 minutes, depending on thickness. Keep an eye on it, and don't over-bake it; it should flake and appear opaque when done.

For the fish:

2 single cod fillets (or one large fillet, cut in half)
Extra virgin olive oil
2-3 cloves garlic, chopped
A squeeze of citrus (lemon, lime or orange)
Sea salt and ground pepper, to taste

Place the fish in an oven-proof dish and drizzle with a little olive oil. Scatter garlic on top. Squeeze a little citrus all over the fillets and season to taste with sea salt and pepper.

Bake for 7 to 10 minutes until done.

Serve the fillets on a bed of hot cooked rice seasoned with olive oil, sea salt and ground pepper. Top with the roasted veggies and spoon any extra roasting sauce from the pan all over the top.

Serves 2.

10 comments:

  1. Marla18:43

    So happy to know that I can use this site to cook great tasting, good for you food without getting sick. I made this past weekend the pumpkin corn muffins, Mexican pumpkin soup and the green chili cornbread, all wonderful! Thanks again!
    PS I am cooking for a vegan couple next weekend and hope to put something together. Any menu ideas?

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  2. Love the sound of this recipe. Truly yummy sounding.

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  3. So pretty! I love roasted vegetables.

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  4. OH! Yum. I LOVE baked cod! Sounds fabulous, Karina =)

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  5. You paint a plate, for sure!

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  6. This looks great! I've been on cod for a few weeks now since it is so light and easy/quick to cook up. I like cod with a white wine/mustard spicy sauce, but this looks really appetizing! I'll be sure to try it. Your beef looked great too, but I'm a little swamped with back-to-the-routine stuff here and we are also all out of leftovers! Hope your solstice & holidays were great Karina! I missed being on the computer to comment :)

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  7. I can never get enough cod. I can't wait to try this version. YUM!

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  8. Hi Marla!

    Glad you liked the Mexican Pumpkin Soup, and cornbread. For your guests- I have lots of vegan recipes. A favorite is the Sweet Potato Black bean Enchiladas. They're always a big hit.

    Thanks, Kalyn, Gluti Girl, Cheekalina, Alanna, Cindy and Catherine!

    xoxo

    Karina

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  9. I am dieing to try this - it looks yum and fish seems just right after all that turkey/chicken/holiday fare.

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  10. I made your sweet and sour vegetables last week and they were so. darn. good.

    Really, I ate them all within a few sittings and can't wait to make the recipe again. You really nailed the sweet/sour combination; I may try the sauce on meat next!

    Thanks for sharing, Karina!

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