What you'll be getting:

Baked Cod with Veggies and Rice

Per Serving

5 oz Alaskan Cod

1/4 c rice (with 1 t oil, fines herbes, salt, pepper)

125 g veggies (cauliflower, asparagus, green beans, zucchini, kale, tossed in a little oil with salt and pepper)

 lemon slices 

Equipment needed: 1 lined sheet pan

Preheat the oven to 415. 

Equipment needed: 1 lined sheet pan, oven-safe pan with a lid. 

Place your rice in an oven safe pan (with a lid) and add 1/2 c of water (per serving) to it. If you don't have an oven-safe pan, you can cook on the stove top, just make sure to keep it at a consistent low simmer. 

When it reaches 415 degrees, place the sheet pan and rice in the oven. Set a timer for 15 minutes. 

Toss the veggies with the rice. 

Place the veggies and fish on the sheet pan. Top the fish with lemon slices. 

After 15 minutes, remove everything from the oven. 

Plate up the rice and veggies and then place the fish beside it. You can remove the lemon before serving, or leave them on. From start to finish this dinner takes just over 15 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630