Lemon-Caper Cod with Broccoli & Potatoes

FullSizeRender-35Cook time approx: 30 minutes

Ingredients

  • 1lb cod, skin on
  • 1 lb baby red tomatoes, halved
  • 12 oz broccoli, cut into florets
  • 2 tbsp capers, rinsed and patted dry
  • 2 tbsp lemon juice
  • 1 lemon, quatered
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup dry white wine
  • 1/4 tbsp dried thyme
  • Parmesan cheese, shredded (optional non-paleo)
  • EVOO
  • salt & peper

Directions

1. Preheat over to 450 degrees.

2. Toss broccoli and potatoes with 1 tbsp EVOO, salt and pepper. Transfer to a baking sheet. Cook in oven for 20-25 minutes until tender.

3. Rinse and pat cod dry. Cut into 4 pieces. Sprinkle with salt and pepper.

4. Heat 1 tbsp EVOO in a large nonstick skillet over medium heat. Add capers. Cook 1-2 minutes until slightly brown. Remove with slotted spoon.

5. Place the cod skin-side down in the pan. Cook, undisturbed, for 5 minutes. Flip cod, add 1/4 cup white wine, and cover. Cook for another 3-4 minutes until fish is flaky.

6. While fish is cooking combine 2 tbsp EVOO, lemon juice, mustard and garlic in a small bowl.

7. Toss broccoli and potatoes with thyme.

8. Plate cod and vegetables. Drizzle with the lemon vinaigrette and garnish with capers and Parmesan. Serve with lemon wedge.

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