about 45 minutes
Butter Lemon Baked Cod with Fresh Greens
and Steamed Carrots
- 4 filets fresh Cod or Halibut
- 2 tbsp butter
- 3 green onions, chopped
- 1 lemon, half in thin round slices, the other half quartered
- A light sprinkle of garlic granules
- Salt & Pepper to taste
- 8 carrots, cut into medium round slices
- ¼ sm onion, very thinly sliced
- 15 cherry tomatoes, halved
- ¼ English Cucumber, cubed
- Olive oil & Apple Cider (or berry) Vinegar to dress the salad
Step by Step Instructions
Heat oven to 350° and line a large sheet pan with a piece of baking parchment that is large enough to wrap the fish so that it is enclosed within the parchment.
Place the four filets of fish in the center of the parchment paper. Dot them with butter, place lemon slices on top, and sprinkle with green onions. Scatter a light sprinkle of garlic granules, salt & pepper overtop and then scatter five of the halved cherry tomatoes on top.
Wrap the parchment paper around the fish and use metal clips or paper clips to hold the paper closed. Place into the oven for 20 to 35 minutes, until fish is cooked through, but not dry and overcooked (time will vary depending on the thickness of the filets).
Place the carrots into a steamer and start steaming them when the fish is about half way cooked. When the carrots are tender to your liking, drain the water from the steamer. Add a little butter and salt to the carrots and cover to keep warm while the fish finishes cooking.
Distribute the salad greens over four plates. Scatter the salads with sliced onions, the rest of the cherry tomatoes, and cucumber, and dress with a splash of olive oil and vinegar. When the fish is done, unwrap the parchment and serve a filet of fish onto each plate along with a large spoonful of steamed carrots. Place a lemon wedge on each plate, serve, and enjoy this bright and fresh dinner!