Roasted Cod with Spring Vegetables and Mint

Ingredients

• Cod

  Fish, atlantic, raw

  18 oz or 510g

• Peas

  Green, frozen, unprepared

  ¾ cup or 101g

• Zucchini

  Summer squash, includes skin, raw

  1 ½ medium or 294g

• Lettuce

  Romaine or cos, raw

  ¾ head or 470g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ¾ dash or 0.3g

• Pepper

  Spices, black

  ¾ dash or 0.08g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  1 ½ cup hearts or 252g

• Water

  Plain, clean water

  3 tbsp or 44g

• Spearmint

  Fresh

  3 tbsp or 17g

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.