The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Cod and Roasted Potatoes
Per Serving:
5 oz Cod
100 g cabbage, fennel, onions
50 g greens (chard, kale, collards)
150 g par boiled potatoes
1 T lemon seasoning sauce (lemon juice, nutritional yeast, salt, pepper, fines herbes, safflower oil)
Equipment needed:
Sheet pan for potatoes and fish, and a saute pan with a lid for veggies
Start preheating your oven to 435, when the oven has reached 435, place the potatoes on the middle rack. If you have a roast option on your oven, use it, it is not necessary but does roast the potatoes a little faster. Set a timer for 15 minutes.
When the timer for the potatoes goes off, pull the sheet pan from the oven and place the fish on the aluminum foil. Drizzle a little sauce over the fish and return to the oven. You can also flip the potatoes over so they don't get too dark on one side. Set another timer for 10 minutes, thinner pieces of fish may only take 7-8 minutes.
After you put the potatoes in the oven, start cooking the cabbage and fennel. Cook on medium to high heat. Place lid on the pan to help steam the veggies. As liquid begins to evaporate, drizzle a little water into the pan. Cook until the timer for the potatoes goes off.
When the 10 minute timer goes off, your fish and potatoes will be fully cooked. Plate up the potatoes and veggies and then top the veggies with the fish. Finish by drizzling the rest of the sauce over top of the fish and veggies. From start to finish this dinner takes less than 30 minutes. Enjoy!
After you have returned the sheet pan to the oven, add the greens to the cabbage and remove from the heat. Keep the lid on the pan.
