Roasted Cod with Spring Vegetables and Mint

Ingredients

• Atlantic cod

  raw

  12 oz or 340g

• Green peas

  frozen

  ½ cup or 67g

• Zucchini

  raw, with skin

  1 medium or 196g

• Romaine lettuce

  raw

  ½ head or 313g

• Scallions

  raw

  2 medium or 30g

• Olive oil

  2 tbsp or 27g

• Salt

  table

  ½ dash or 0.2g

• Black pepper

  ground

  ½ dash or 0.05g

• Artichoke

  globe (French), cooked, boiled, drained, salted

  1 cup hearts or 168g

• Water

  2 tbsp or 30g

• Spearmint

  2 tbsp or 11g

Directions

1. Preheat the oven to 450°F and position the rack in the middle.
2. Cut the cod into one piece per serving if not already. Thaw the peas. Peel and slice the zucchini into 1/2-inch thick moons. Slice the romaine crosswise into thin strips and the scallions into 1-inch pieces.
3. Place the fish on a rimmed baking sheet, drizzle with a quarter of the olive oil, and season with salt and pepper. Roast for 8 to 10 minutes until just cooked through.
4. While the fish is cooking, heat the remaining olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the scallions, zucchini, artichoke hearts, salt, and pepper, and cook, stirring occasionally, for 4 minutes.
5. Stir in the thawed peas, romaine, and water. Cover and cook until the zucchini is tender, about 3 minutes. Stir in the mint.
6. Serve the fish over the vegetables and drizzle with additional olive oil if desired.