Tuesday’s Quickie – Roasted Cod and Veggies
Two posts in a day! It is the end! (not really)
So a little while ago I made something for lunch that came out pretty good and a few people asked for the recipe.
No hassles, it’s just mainly chop it up, throw it in, cook, eat. Here you go!
Ingredients:
10oz. Cod Filets (fresh, not breaded or frozen, I get them on sale all the time at the grocery store for like $3-4)
1 small bell pepper (if you’re using a big one you only need half)
8oz mushrooms (it doesn’t matter what kind, as long as they aren’t the ones that will make you have an out of body experience)
1 small white onion (half if its a big white onion, purple onions would work on this just as well too)
1 small zucchini squash
1 Serrano pepper
Prep:
Preheat the oven to 400F.
Take the mushrooms and put a layer of them in the bottom of a 6×9 roasting pan (like what you’d cook meatloaf in).
Fill the roasting pan with water until the mushroom are only a bit above the water.
Layer the cod filet(I had to cut mine to fit) on top of the mushrooms in the roasting pan.
Quarter the onion (well actually i cut them into eighths and let them fall apart)
Quarter the zucchini squash,
Cut the bell pepper into strips
Dice the serrano pepper
Cut the remaining mushrooms into halves
Mix everything together and layer on top of the cod in the pan.
Once the over is heated, drop the pan in for 45 minutes to an hour. Depending on your preferences on roasting veggies dry, you may want to add more water. However if you add less the mushrooms on the bottom will overcook a tad.
You’ll notice I didn’t actually use any seasoning. It’s up to you, but there are a number of good seasonings you can try, I prefer Slap Yo Mama Cajun Seasoning to most others, if only because it tastes decent and the name is unforgettable 😉
-T
