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Cod with winter roasted vegetables

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Ingredients

Adjust Servings:
1/2 ea Yellow Onions
1 ea Sweet potato
1 ea Acorn squash
4 cloves halved Garlic, fresh
3 tbsp Olive oil, Extra virgin
3 cups Baby spinach
1/4 tsp Dried Oregano
2 ea Cod fillet
2 tbsp Flour - Plain

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Cod with winter roasted vegetables

Features:
    Cuisine:

    Cod is one of our all time favorite fish. It cooks fast and its flaky meaty chunks are the perfect seafood for all sorts of accompanying vegetables.

    • 50 minutes
    • Serves 2
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    Heat oven to 450°F.

    2
    Done

    Cut the onion into 2 inch pieces. Cut both squash and sweet potato into 2 inch cubes.

    3
    Done

    On a large baking sheet, toss the vegetables and the garlic in a tablespoon of the olive oil.

    4
    Done

    Spread out into a single layer then season with salt and pepper.

    5
    Done

    Roast the vegetables for about 25 minutes, until they start to brown, rotating the baking sheet half way through the baking time.

    6
    Done

    Remove from the oven and top with the baby spinach, drizzle with a tablespoon of olive oil and return to the oven for 2 minutes, just long enough for the spinach to wilt down.

    7
    Done

    Season both sides of the cod fillets with the dried oregano, salt and pepper.

    8
    Done

    Dredge the cod fillets in the flour.

    9
    Done

    Heat a tablespoon of the olive oil in a non-stick skillet to medium high then add the cod cooking until lightly golden on the outside, about 5 minutes per side.

    10
    Done

    Plate with the cod atop a bed of the roasted vegetables

    Ian Cooks

    TasteofCotswoldDowns.com site owner

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