Creating amazing, healthy meals in minutes is a daily goal and this is one of my favourites!
pan roasted ling cod with baby carrots and sweet onions
(Serves two adults)
what you will need:
- 1 tbsp (15 mL) avocado oil
- 2 fillet ling cod, skin-on (see tips)
- 1 cup (250 mL) roughly chopped carrots
- 1 cup (250 mL) roughly chopped sweet onions
- 3 sprigs fresh thyme
- ¼ tsp (1 mL) sea salt
- ¼ tsp (1 mL) freshly ground black pepper
- ¼ cup (60 mL) water
instructions:
1. Preheat oven to 400F
2. In a large oven-proof sauté pan, warm oil over high heat.
3. Add cod fillet, flesh side down, and sear until edges are golden brown and crispy, about 3 minutes.
4. Flip fish and add carrots, onion, thyme and salt and pepper to the pan.
5. Transfer to the pre-heated oven and cook until fish is firm, about 4-5 minutes.
6. Remove sauté pan from the oven and transfer the fish to a plate to rest.
7. Transfer the sauté pan back to the oven and cook until carrots are fork tender, about 5 minutes.
8. Remove sauté pan from the oven and add water.
9. Place carrots and onions on a platter and lay the fish on top, pouring any residual juice from the fish over top of the vegetables.
Serve immediately.
Enjoy!
chef jordan’s tips:
- This recipe would work well with virtually any fish fillet. Cooking time will vary depending on thickness
