Cod with winter roasted vegetables
Ingredients
- 1/2 ea Yellow onion
- 1 ea Sweet potato
- 1 ea Acorn squash
- 4 ea Garlic cloves – halved
- 3 tbsp Extra virgin olive oil
- 3 cups Baby spinach
- 1/4 tsp Dried oregano
- 2 ea Cod fillets
- 2 tbsp Plain flour
Instructions
- Heat oven to 450°F
- Cut the onion into 2 inch pieces. Cut both squash and sweet potato into 2 inch cubes.
- On a large baking sheet, toss the vegetables and the garlic in a tablespoon of the olive oil.
- Spread out into a single layer then season with salt and pepper.
- Roast the vegetables for about 25 minutes, until they start to brown, rotating the baking sheet half way through the baking time.
- 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.
- Season both sides of the cod fillets with the dried oregano, salt and pepper.
- Dredge the cod fillets in the flour.
- 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.
- Plate with the cod atop a bed of the roasted vegetables