Lemon Pepper Cod With Vegetable Medley

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

Steps

Preheat oven to 350.

Rinse the fish and place on a nonstick baking sheet.

Sprinkle both sides with lemon-pepper and sprinkle shallots over the top.

Divide the butter into 4 pats and place one on top of each piece of fish.

The fish will cook in 15-20 min , depending on how thick it is , so it should be popped into the oven the same time you start the water for the veggies.

While the fish is cooking , cut the vegetables into bite size pieces.

Set aside until the final 5 minutes of fish cooking time , but make sure you have 1 quart of water boiling by that point.

Prepare the sauce by mixing the green goddess dressing base with water , let stand a minute , then whisk with light mayonnaise.

Place the bowl on the table.

Once the fish is close , add the vegetables to the boiling water , cook 3-4 min , till carrots are tender.

Drain without rinsing , place in a small bowl.

Crumble basil over the top , drizzle with olive oil and toss to coat.

Divide between 4 plates , add the fish.

Ingredients

cod, lemon-pepper seasoning, shallot, butter, green goddess salad dressing, water, light mayonnaise, cauliflower florets, carrot, olive oil, dried basil