Ingredients
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1/2 ea Yellow Onions
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1 ea Sweet potato
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1 ea Acorn squash
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4 cloves halved Garlic, fresh
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3 tbsp Olive oil, Extra virgin
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3 cups Baby spinach
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1/4 tsp Dried Oregano
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2 ea Cod fillet
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2 tbsp Flour - Plain
Directions
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. |
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5
Done
|
Roast the vegetables for about 25 minutes, until they start to brown, rotating the baking sheet half way through the baking time. |
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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. |
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7
Done
|
Season both sides of the cod fillets with the dried oregano, salt and pepper. |
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8
Done
|
Dredge the cod fillets in the flour. |
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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. |
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10
Done
|
Plate with the cod atop a bed of the roasted vegetables |
