Best Lemon Pepper Cod With Vegetable Medley Recipes

Lemon-Pepper Cod With Vegetable Medley image

Provided by WI Cheesehead

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb cod, cut in 4 pieces
1 -2 teaspoon lemon-pepper seasoning
1 tablespoon shallot
1 tablespoon butter
1 tablespoon green goddess salad dressing, base
2 teaspoons water
1/3 cup light mayonnaise
3 cups cauliflower florets
1 cup carrot, peeled and sliced into 2-inch strips
2 teaspoons olive oil
1 teaspoon dried basil

Steps:

Preheat oven to 350°.
Rinse the fish and place on a nonstick baking sheet.
Sprinkle both sides with lemon-pepper and sprinkle shallots over the top.
Divide the butter into 4 pats and place one on top of each piece of fish.
The fish will cook in 15-20 min, depending on how thick it is, so it should be popped into the oven the same time you start the water for the veggies.
While the fish is cooking, cut the vegetables into bite size pieces.
Set aside until the final 5 minutes of fish cooking time, but make sure you have 1 quart of water boiling by that point.
Prepare the sauce by mixing the Green Goddess dressing base with water, let stand a minute, then whisk with light mayonnaise. Place the bowl on the table.
Once the fish is close, add the vegetables to the boiling water, cook 3-4 min, till carrots are tender.
Drain without rinsing, place in a small bowl.
Crumble basil over the top, drizzle with olive oil and toss to coat.
Divide between 4 plates, add the fish.

Nutrition Facts : Calories 253.3, Fat 14.2, SaturatedFat 3.5, Cholesterol 64.9, Sodium 315.4, Carbohydrate 9.1, Fiber 2.7, Sugar 4.1, Protein 22.2

Lemon Pepper Baked Cod image

Provided by Beth Pierce

Categories Fish

Time 15m

Number Of Ingredients 7

Steps:

1. Preheat oven to 400 degrees. Cover a large baking sheet with parchment paper.
2. Place the cod filets on the baking sheet and brush with olive oil.
3. Combine the lemon pepper, Cajun seasoning, salt, garlic powder, and onion powder in a small bowl or zipper bag. Sprinkle evenly over the filets.
4. Bake for 10 minutes or until the fish flakes easily at it's thickest point.
5. Serve with fresh lemon wedges.

Lemon Citrus Cod with Vegetables image

Provided by Trisha Yearwood

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 cup freshly squeezed orange juice
1/2 cup freshly squeezed lemon juice
3 to 4 green onions, thinly sliced
3 cloves garlic, chopped
1/2 cup plus 1 tablespoon olive oil
1/2 teaspoon red pepper flakes
Four 6-ounce pieces cod
8 ounces string beans, trimmed
8 ounces cremini mushrooms, thinly sliced
1/2 sweet onion, cut in half lengthwise and then crosswise into 1/4-inch slices
1 cup grape tomatoes, halved lengthwise
2 to 3 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

For the marinade: In a small bowl, combine the orange juice, lemon juice, green onions, garlic, olive oil and red pepper flakes.
For the fish packets: Cut four 12-by-17-inch pieces of aluminum foil; place one piece of fish in the center of each. Sprinkle the fish with salt and pepper. Divide the marinade evenly among the packets (about 1/2 cup for each).
In a large bowl, toss the string beans, mushrooms, onions and tomatoes with the olive oil. Season the vegetables with salt and pepper, then divide evenly among the packets. For each packet, fold the foil over at the top to close, and then close up the sides to seal completely. Chill in the refrigerator for 30 minutes before cooking, to give the fish time to marinate.
Preheat the oven to 400 degrees F.
Transfer the packets to a baking sheet. Bake until the fish flakes, 12 to 15 minutes. Serve immediately.