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Spa Dinner: Baked Cod with Steamed Vegetables

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Course: Healthy, Main Course
Cuisine: American
Keyword: Baked Cod
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 3
Author: Meggen

Ingredients

  • 1 ½ lb filet of white fish such as cod grouper or cobia
  • 2 TBSP olive oil
  • 2 tsp kosher salt
  • ½ tsp garlic salt
  • ½ unit lemon sliced thin- reserve the other half for juice
  • 1 TBSP Tamari
  • 1 TBSP freshly grated ginger
  • 1 cup baby bok choy chopped
  • 1 cup broccoli florets
  • ½ cup frozen edamame thawed
  • 1 cup carrot peeled & chopped
  • 1- 15 oz can chick peas roasted
  • ½ unit small purple onion sliced thin
  • ½ cup orange or red peppers sliced thin
  • 1 cup portabello mushrooms sliced thin, optional
  • kosher salt to taste
  • 1 unit juice of 1/2 lemon
  • cherry tomatoes optional

Instructions

  • Line a rimmed baking sheet with parchment paper. Rinse and pat dry your fish filet checking for and removing any bones. Drizzle 1 TBSP of oil over the fish. Top with lemon slices, a few onion slices and tomatoes, sprinkle with 1/2 tsp of kosher salt and the garlic salt. Bake at 350 degrees for 15 minutes of until fish flakes easily. Remove from oven, cover and keep warm.
  • In a large pan, heat 1 TBSP oil over medium high heat. Add carrots, broccoli, bok choy and peppers to the pan and sauté for 1-2 minutes. Add remaining vegetables. Season with salt. Reduce heat to low and add in ginger and Tamari. Cover and steam for 5 minutes or until vegetables are tender.
  • To serve: spoon vegetables into a large bowl, top with a piece of the fish and sprinkle with roasted chick peas. Dress with a squeeze of lemon juice. Add more Tamari if desired.