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Spanish Style Cod and Veggies

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Submitted by: robjill2

 

This fresh dish is great for summer and a healthy authentic meal.
 

Ingredients

  • Sauce:
  • 1 medium roma tomato, cored and quartered
  • 1/3 cup slivered almonds, toasted
  • 1 tbsp coarsely chopped jarred roasted red pepper
  • 2 cloves garlic, peeled
  • 1/8 tsp cayenne pepper
  • 1 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • Fish and Veggies:
  • 4 6 ounce cod filets, 1 inch thick
  • 1 pound cauliflower florets
  • 1 pound asparagus spears
  • Garnish:
  • 1/4 cup mayonnaise mixed with 1 small garlic clove, pressed

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Method

Sauce: Combine tomato, almonds, roasted red pepper, garlic and cayenne in a small food processor. Process until it makes a coarse paste, about 1 minute. Scrape down sides of bowl and add vinegar and olive oil. Process to combine. Season to taste with salt and pepper. Fish and Veggies: Preheat oven to 450 degrees. Season fish with salt and pepper and spread two teaspoons of sauce on one side. Toss cauliflower with 1 tablespoon oil and season with salt. Spread in a single layer on a baking sheet and roast for 25 minutes. Add asparagus to roasting pan and lay fish filets, sauce side up, on top of veggies. Roast for another 10 minutes, or until fish are done. Remove pan from oven. Plate fish and toss veggies with the remaining sauce. Plate next to fish. Dollop 1 tablespoon mayonnaise garnish on each fish filet.

 

Notes:

 

Number of Servings: 4

 

Submitted by: robjill2 ()

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